Parmesan zucchini sticks, a quick and easy side dish, appetizer, or snack idea.
Parmesan Zucchini Sticks
Oh my, Parmesan zucchini sticks are addictive. Admittedly, our garden has not been very productive this year. (And by “our” garden, I mean my husband’s, because I’m terrible at gardening.) He blames the soil here in Washington, DC, and I’m inclined to agree since I know so little about gardening. But we did get a few huge zucchini. These Parmesan zucchini sticks are a personal favorite! It’s such a quick and easy side dish (or appetizer or snack) and a fantastic way to get some veggies in you.
If you like these, check out this similar recipe for Parmesan zucchini chips (basically, just, um, sliced the other way). Or, try roasted sugar snap peas instead, another healthy, keto-friendly, low carb recipe.
The zucchini sticks recipe here is pretty loose, because these are so easy to make and versatile. Add more or less of anything, depending on your own tastes. Play around with spices, too. Feel free to sprinkle on some red pepper flakes for heat. Or try dried herbs, smoked paprika…
how to make Parmesan zucchini sticks
you will need:
- zucchini, washed and cut into sticks
- extra-virgin olive oil cooking spray
- garlic powder
- salt and lemon pepper (or regular pepper)
- Parmesan cheese
what to do:
Preheat the oven to 425 degrees F. Line a baking tray with parchment paper and spray with the cooking spray. Arrange the zucchini sticks. Spray with cooking spray. Sprinkle the garlic powder, salt and pepper, and Parmesan generously on top of the sticks. Bake until fork tender, about 8 minutes. Broil for several minutes until the sticks start to brown.