I love this snack. It transforms the mild, soft zucchini into a crunchy flavourama. The zucchinis are beautiful this time of year making this the perfect appetizer or party snack. These babies are baked as well so you can eat them relatively guilt free.
I used these beautiful yellow ones I found but green or a combination of both works well also.
You must use Panko bread crumbs in this recipe. Regular old Italian bread crumbs just won't cut it. They will dishonour the crunchy coating these zucchini deserve.
You must coat the zucchini in a little flour so the egg will stick and then the Panko will stick.
Zucchini Fingers
2 medium size zucchinis, washed and cut into fingers (see picture above)
1 1/4 cup of panko bread crumbs
¼ cup of grated parmesan
1 tsp of onion powder
1 tsp of dried thyme (you can use fresh as well)
2 eggs mixed well
2 tbsp of flour
Veg oil spray
Salt and pepper
Set oven to 350. Line cookie sheet with parchment paper. Prepare egg in one shallow bowl. Mix breadcrumbs, parmesan, thyme, onion powder, salt and pepper together in another shallow bowl. Toss the cut zucchini in the flour so they are well coated, it helps the egg stick.
Spray the parchment paper with the veg oil spray. Begin taking your zucchini fingers and dipping them in the egg, then the breadcrumbs (use one hand for each bowl). Place them on the cookie sheet so they are not touching. You may need two cookie sheets. When finished, spray them with veg oil spray.
Bake at 350 for 15 minutes then flip and bake for another 10. Times may vary somewhat based on your oven. Sprinkle with salt as soon as they come out of the oven. Serve with dip dip.
2 medium size zucchinis, washed and cut into fingers (see picture above)
1 1/4 cup of panko bread crumbs
¼ cup of grated parmesan
1 tsp of onion powder
1 tsp of dried thyme (you can use fresh as well)
2 eggs mixed well
2 tbsp of flour
Veg oil spray
Salt and pepper
Set oven to 350. Line cookie sheet with parchment paper. Prepare egg in one shallow bowl. Mix breadcrumbs, parmesan, thyme, onion powder, salt and pepper together in another shallow bowl. Toss the cut zucchini in the flour so they are well coated, it helps the egg stick.
Spray the parchment paper with the veg oil spray. Begin taking your zucchini fingers and dipping them in the egg, then the breadcrumbs (use one hand for each bowl). Place them on the cookie sheet so they are not touching. You may need two cookie sheets. When finished, spray them with veg oil spray.
Bake at 350 for 15 minutes then flip and bake for another 10. Times may vary somewhat based on your oven. Sprinkle with salt as soon as they come out of the oven. Serve with dip dip.
 | Zucchini Finger Dip Dip - 2 ways Curry Dip ¼ cup of mayo ¼ tsp curry powder ¼ tsp soy sauce Mix well. Sriracha Dip ¼ cup of mayo 1 tbsp sriracha Mix well. |
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