Photo: Mockup Graphics
Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce
6 ingredients
5 steps
fandom
Estimated Nutrition (whole recipe, rough)
560
Calories
20g
Protein
7g
Fat
102g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup bread crumbs (I used panko)
- 1/2 cup parmigiano reggiano (grated)
- 1 teaspoon oregano
- 1 pound zucchini/courgettes (sliced into sticks and pat dry)
- salt and pepper to taste
- 1 egg (lightly beaten)
Directions
1
1. Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
2
2. Season the zucchini with salt and pepper.
3
3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.
4
4. Place the zucchini on a baking sheet in a single layer with the skin side down.
5
5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.
Recipe sourced from
fandom