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Crispy Baked Parmesan Zucchini Sticks with Simple Lemon Butter Asparagus

Close-up of Crispy Baked Parmesan Zucchini sticks served with steamed asparagus and a lemon wedge.
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A recipe for oven-baked zucchini sticks coated in Parmesan cheese for a crispy texture, paired with a quick lemon butter asparagus side dish.

Ingredients

Scale
  • 2 medium zucchini
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 bunch asparagus, trimmed
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
  2. Wash the zucchini and cut them into stick shapes, about 3 inches long and 1/2 inch thick. Pat them very dry with paper towels. This step helps achieve crispiness.
  3. Set up a dredging station with three shallow dishes. Place flour in the first dish. Whisk the egg in the second dish. Mix the Panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in the third dish.
  4. Dredge each zucchini stick first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press it firmly into the breadcrumb mixture to coat completely.
  5. Place the coated zucchini sticks in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.
  6. Bake for 12 to 15 minutes, flipping halfway through, until golden brown and crispy.
  7. While the zucchini bakes, prepare the asparagus. Melt the butter in a small skillet over medium heat.
  8. Add the trimmed asparagus to the skillet. Cook for 4 to 6 minutes, stirring occasionally, until tender-crisp.
  9. Remove the asparagus from the heat. Stir in the lemon juice, salt, and pepper.
  10. Serve the crispy baked Parmesan zucchini immediately alongside the lemon butter asparagus.

Notes

  • For extra crispiness, let the coated zucchini sticks rest on the baking sheet for 10 minutes before baking.
  • If you prefer a lower-carb option, substitute almond flour for the all-purpose flour.
  • Do not overcrowd the baking sheet; use two sheets if necessary to ensure air circulation around the sticks.

Nutrition

Find it online: https://whiskdaily.com/crispy-baked-parmesan-zucchini-simple-side/