This delicious, nuts-free side dish of breaded zucchini fingers is made with eggs, breadcrumbs, parmesan cheese and zucchini served with spaghetti sauce.
Special diets: Vegetarian | nuts-free |
️Allergens: eggs | not vegan | lactose | gluten | soy |
⏱ 30 mins – easy
🍽 6 servings – 219 kcal per serving
| Serving
221g |
Fat
12g |
Sat. fat
4g |
Sodium
538mg |
| Carbs
15g |
Fibers
2g |
Sugars
5g |
Proteins
12g |
INGREDIENTS
- 1 tsp salt
- 2 eggs
- ½ cup breadcrumbs
- ½ cup parmesan cheese
- ½ tsp basil
- ½ tsp oregano
- ½ tsp garlic powder
- 4 zucchini
- 2 tbsp cooking spray
- 1 cup spaghetti sauce
TOOLS
- 1 oven
- 1 baking sheet
- 1 bowl
- 1 knife
- 1 spatula
- 1 whisk
- 1 spoon
- 1 shallow bowl
- 1 serving plate
STEPS
Chop the basil. Cut the zucchinis into sticks, about 3/8 of an inch thick and 3 inches long.
Crack the eggs into a shallow bowl and whisk to get an egg mixture.
Put the breadcrumbs, grated parmesan cheese, chopped basil, oregano, garlic powder, and salt in a bowl. Mix with a spoon to get a dry mixture.
Spray a baking sheet with 1 tbsp of cooking spray.
Dip the zucchini sticks into the egg mixture and then into the dry mixture and place on the baking sheet. Coat with 1 tbsp of cooking spray.
Preheat the oven to 400°F for 18 minutes.
Place the baking sheet in a hot oven and bake for 8 minutes to get semi-baked zucchini fingers. Then remove the baking sheet from the oven.
Flip the semi-baked zucchini fingers with a spatula.
Return the baking sheet to the oven and bake for 8 minutes.
Turn off the heat and remove the baking sheet from the oven.
Transfer to a serving plate and serve with spaghetti sauce.
It’s ready to be served !
