Ingredients

The following ingredients have 4 Servings
  • 3 medium zucchini
  • ⅓ cup flour
  • 2 eggs
  • 1 tablespoon milk
  • 1-2 cloves garlic (minced)
  • 1 cup panko (can also use breadcrumbs)
  • ½ cup Pecorino Romano or Parmesan Cheese (freshly grated)
  • 2 tablespoons parsley (Italian flatleaf, fresh, minced)
  • 1 teaspoon oregano ( fresh , minced)
  • ½ teaspoon paprika
  • salt and pepper to taste
  • lemon juice (Optional)
  • additional grated cheese and minced parsley for garnish

Instruction

  • If using the oven, preheat to 425°F (220°C). Line baking sheet with parchment paper. If using an air fryer, preheat to 400° F (200°C).
  • Rinse the zucchini and trim off the ends. Leave the peel on.
  • Cut in half. Cut again in half, lengthwise and finally into ½-inch sticks. Depending on the size, you should have 12-16 pieces.
  • Prepare 3 shallow plates or bowls.
  • In the first plate, whisk or sift the flour.
  • In the second plate, whisk the eggs with the milk and the minced garlic.
  • In the third plate, combine panko, cheese, parsley, oregano, paprika, salt, and pepper.
  • Coat each zucchini stick lightly with flour, followed by a dip in the egg wash and finally rolled lightly in the panko mixture.
  • Place each zucchini stick on the parchment-lined baking sheet or air fryer basket.
  • Continue this process for all of the zucchini sticks.
  • For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Turn them over after 15 minutes.For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
  • Remove from oven and serve with your favorite sauce.