Are you ready for some football?! We are! Our Missouri Tigers made a victorious debut last night during their first game as a part of the SEC. We are super excited to have moved to the southeastern part of the country; we’ll be able to watch our Tigers without having to pay extra for a random cable channel!
Our friends from church gave us a HUGE zucchini from their friend’s garden. I mean, huge. Three dishes huge. The whole thing didn’t even fit in the picture.
With this zucchini, we made zucchini sticks, zucchini muffins, and zucchini lasagna. Zucchini sticks are a great appetizer to serve when it’s gameday. They’re crunchy, savory, finger friendly, and easy to make. Instead of deep frying the sticks, we went the healthier route by baking them, and also used whole wheat flour to dredge.
They are best served fresh from the oven with a little marinara sauce or ranch for dipping. Enjoy, and… GO TIGERS!
3 zucchini (or half of one monster zucchini)
1 cup whole wheat bread crumbs
1/2 cup parmesan cheese, shredded
1 teaspoon Kosher salt
1 teaspoon black pepper
Zest of 1 lemon
2 eggs, beaten
Preheat oven to 425°. Cut zucchini into finger-sized sticks and set aside.
Combine bread crumbs, parmesan, lemon zest, salt, and pepper in a food processor and pulse a few times until ingredients are well mixed. Place crumbs in a medium sized bowl.
Create an assembly line, first with the zucchini, then a bowl of the beaten eggs, then the crumb mixture, and finally, two baking sheets that have been covered with non-stick spray. Coat each zucchini in the eggs, then cover throughly with the crumb mixture, and set each stick on a pan.
Bake sticks for 14 minutes or until bottoms are golden brown, then flip and bake an additional 14 minutes. Serve hot.