Zucchini Sticks with Parmesan

I saw this revenue on several American websites, all similar, just with some variations in seasoning and I decided to test it. I’m suspicious because I love it zucchinibut I think it was one of the revenues tastiest (with this vegetable) I’ve ever tasted.

This was the first time I tested this revenuebut I’ve already noticed some flaws that I’ll pass on to you at the end of the post, so you can correct them.

Preheat the oven to 200ºC.

Cut the unpeeled zucchini into sticks. Try to keep the size and thickness the same for all of them.

Make a seasoning by mixing (amount of seasoning for 1 medium zucchini):

• 1 tablespoon of olive oil;
• 1 tablespoon of lemon juice;
• 1 teaspoon full of crushed garlic (chopped or crushed);
• 1 pinch of oregano (quantity according to your taste);
• 1 pinch of salt (amount according to your taste);
• Black pepper (amount according to your taste).

Mix all the ingredients above and spread in a small, straight-bottomed container. Dip the zucchini sticks in this mixture, coating all sides in the seasoning.

Remove from the seasoning and coat with Parmesan cheese, as if you were breading. I used industrialized cheese, from a packet. I didn’t even use the entire 50g package.

Line a baking tray with aluminum foil and grease the aluminum foil with olive oil. Insert the toothpicks and bake. As each oven is different, the ideal is to keep an eye on them, when they brown they are ready. In my oven it took 20 minutes.

Now my thoughts on some mistakes in the recipe:

• The part that was in contact with the aluminum foil stuck and the cheese remained on the aluminum. Perhaps the ideal would be to use baking paper, also greased. Even though it stuck together, it was possible to remove it from the pan without major damage, but one side was left with no cheese.
• The sticks, although delicious, were not as crispy, the time in the oven needed to brown the cheese overcooked the zucchini, so a possible solution would be to cut the sticks thicker. I think that cutting the zucchini into not-so-thin slices and doing the same process would be even better.

Other than that, the recipe is delicious!