Parmesan Panko Baked Zucchini with Marinara

Name: Parmesan Panko Baked Zucchini with Marinara
Cuisine: Indonesian
Ingredients: 2 large zucchini (sliced into thin sticks and then patted dry); 1 egg (lightly beaten); 1/2 cup panko crumbs; 1/2 cup Parmesan (shredded); 1 tablespoon Italian seasoning; kosher salt and fresh cracked pepper to taste; Marinara sauce (warmed)

📊 Sedang 👁 46

Bahan-bahan

4 porsi

2 large zucchini (sliced into thin sticks and then patted dry)
1 egg (lightly beaten)
1/2 cup panko crumbs
1/2 cup Parmesan (shredded)
1 tablespoon Italian seasoning
kosher salt and fresh cracked pepper to taste
Marinara sauce (warmed)

Langkah-langkah

Preheat oven to 425 degrees. Grease a large baking sheet or line with a silpat mat. Slice the zucchini and pat it dry. Combine the crumbs, cheese and seasoning in a small bowl. Sprinkle the zucchini with salt and pepper and then dip in the egg mixture. Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs. Set the breaded zucchini sticks on the baking sheet, skin side down.
Bake for 20-25 minutes, until the sticks turn golden brown.