During an enchanting exploration of Greece’s sun-kissed landscapes, amidst the verdant, sprawling fields, I stumbled upon a dish that would redefine my appreciation for the humble zucchini – Baked Zucchini Sticks. Bathed in a rich, high-fat cream and seasoned to perfection, these crisp, golden delights offered a burst of savory flavor, contrasted beautifully by the creamy softness within. Captivated by this perfect harmony of textures and tastes, I was determined to recreate this culinary gem. With zucchini as the star, accompanied by a lush, high-fat cream to add richness, and a blend of herbs to elevate the flavor, I embarked on a quest to perfect this simple yet astonishingly flavorful dish. After several trials, adjusting for the right crispness and creaminess, I succeeded. It’s with great excitement and anticipation that I now share this delightful recipe with you, inviting you to bring a taste of my travels into your kitchen with these irresistible Baked Zucchini Sticks.
Baked zucchini sticks
During a captivating journey in Greece, I was introduced to Baked Zucchini Sticks, a dish that immediately captured my palate with its harmonious blend of mild, tender zucchini and a rich, creamy high-fat coating, all elevated by a seasoning that perfectly balanced the flavors. This discovery propelled me into experimenting in my kitchen, leading me to successfully recreate this delectable treat. The key ingredients—zucchini, enveloped in sumptuous high-fat cream, and an assortment of herbs—combine to create a dish that is both comforting and indulgent, yet surprisingly simple to prepare. Now, eager to spread the joy of my culinary triumph, I am delighted to share this recipe, inviting everyone to experience the crispy exterior and succulently soft interior of these Baked Zucchini Sticks. This recipe stands not just as a testament to my journey but as an invitation to explore the versatility and delightful flavors that zucchini can bring to the table.
Equipment
- 1 Baking sheet
- 1 oven
Ingredients
- For sticks:
- -2 medium sized zucchini
- -1/2 cup cornmeal or bread crumbs
- -1/3 cup flour
- -1 h. L. Universal seasoning or spices, salt and pepper to taste
- -1 large egg or 2 small
- -A pair of sprigs of parsley
- For the sauce:
- -100 ml cream high fat
- -1 clove garlic
- -Salt and pepper to taste
Instructions
- 1.Zucchini sticks cut into a length of about 8 cm and a width of about 1.5 cm.
- 2.Mix egg whisk or fork.
- 3.Kukuruznuyu flour mix with the universal seasoning (or with herbs and spices to taste – it can be ground garlic, Provence herbs, chili, etc.).
- 4.Obvalivaem each piece of zucchini in flour first.
- 5.Zatem dip in the egg mixture.
- 6.Next- in the corn mixture.
- 7.Baking sheet and bake for about 20 minutes in a preheated 220 oven until golden brown.
- 8.For the sauce, mix sour cream with chopped or grated garlic. Salt and pepper to taste. Sprinkle with chopped parsley sticks and finely served hot.
Cooking tips about Baked zucchini sticks
- Choose the Right Zucchini: Look for medium-sized zucchini that are firm and have vibrant green skin. Smaller zucchini tend to be more flavorful and less watery, which is ideal for achieving a crispy texture.
- Cutting Technique: Slice your zucchini into sticks of equal thickness to ensure they bake evenly. About half an inch thick is perfect for getting that desirable balance of crispy exterior with a tender interior.
- Salting Process: To remove excess moisture from the zucchini sticks, lightly salt them and let them sit for about 10-15 minutes before patting them dry with paper towels. This step is crucial for achieving a crispy baked finish.
- Breading Station: Set up an efficient breading station with flour, beaten eggs, and breadcrumbs mixed with parmesan cheese, herbs, and spices for flavor. Dredging the zucchini sticks through flour first helps the egg wash stick better, and the final coating of breadcrumbs ensures a crisp outer layer.
- Seasoning: Don’t be shy with seasonings. Mix in some garlic powder, paprika, and Italian seasoning with your breadcrumbs for a flavorful crust. Freshly grated parmesan will also add a nice salty bite and help achieve golden color.
- Baking Surface: Lay the coated zucchini sticks on a baking sheet lined with parchment paper or a silicone baking mat. For even crispier results, place them on a wire rack over the baking sheet to allow air to circulate around each piece.
- Oven Temperature and Timing: Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until golden and crispy. There’s no need to flip them mid-way if they’re elevated on a wire rack, but it’s recommended if they’re directly on the baking sheet.
- Dipping Sauces: Serve your Baked Zucchini Sticks with a variety of dipping sauces. Marinara sauce, ranch dressing, or a yogurt-based sauce can complement the flavors and add a refreshing contrast to the savory sticks.
Serving suggestions about Baked zucchini sticks
- Dipping Sauces: Elevate the enjoyment of Baked Zucchini Sticks by offering a variety of dipping sauces. Some excellent choices include garlic aioli for a creamy and garlicky flavor, a tangy marinara sauce for an Italian touch, or a cool ranch dressing for a classic pairing.
- Cheese Sprinkle: Right after baking, while they are still hot, sprinkle finely grated Parmesan or another hard cheese over the zucchini sticks for an extra layer of savory flavor. The heat from the sticks will melt the cheese slightly, creating a deliciously cheesy experience.
- Side Dish: Serve them alongside your favorite main courses as a healthier alternative to French fries. They pair wonderfully with grilled meats, sandwiches, and burgers, adding a nutritious and tasty side that complements a wide range of dishes.
- Salad Addition: For a more substantial meal, add Baked Zucchini Sticks on top of a fresh salad. They provide a delightful crunch and a warm element that contrasts beautifully with the cool, crisp greens and other salad ingredients.
- Platter Presentation: Create a colorful and inviting appetizer platter by arranging Baked Zucchini Sticks with other baked vegetables like carrot sticks, bell pepper strips, and cauliflower florets. Serve with a variety of dips for a healthy and interactive starter.
- Herbs & Seasonings: To further enhance their flavor, consider adding a sprinkle of freshly chopped herbs such as basil, parsley, or thyme before serving. A light dusting of spice mixes, such as chili powder or smoked paprika, can also add an exciting flavor twist.
Top 5 FAQs about Baked zucchini sticks
- What type of zucchini is best for making Baked Zucchini Sticks? Medium-sized zucchini are ideal for making Baked Zucchini Sticks. They should be firm with vibrant green skin. Smaller zucchini tend to be more flavorful and less watery, which helps in achieving a crispy texture.
- How can I ensure my Baked Zucchini Sticks are crispy and not soggy? To achieve a crispy texture, lightly salt the sliced zucchini and let them sit for about 10-15 minutes before patting them dry with paper towels. This process helps remove excess moisture. Ensuring that the zucchini sticks are coated evenly in the breading mix, and using a preheated oven at 425°F (220°C) will also contribute to crispiness.
- What seasonings work well with Baked Zucchini Sticks? Don’t hold back on seasonings. Garlic powder, paprika, and Italian seasoning are recommended for a flavorful crust. Additionally, freshly grated parmesan added to the breadcrumbs mixture can enhance flavor and help achieve a golden color.
- What dipping sauces pair well with Baked Zucchini Sticks? Marinara sauce, ranch dressing, or a yogurt-based sauce work wonderfully as dipping sauces. They complement the flavors of the zucchini sticks and add a refreshing contrast to the savory snack.
- Can Baked Zucchini Sticks be made in advance, and how should they be reheated? Baked Zucchini Sticks are best enjoyed fresh. However, if you need to prepare them in advance, briefly reheat them in an oven preheated to 350°F (175°C) until they are warm and crispy again. Avoid microwaving as it can make them soggy.
Embarking on the culinary exploration of Baked Zucchini Sticks was more than a simple journey into the realm of cooking; it represented a deep dive into discovering how simplicity, when skillfully embraced, can lead to profoundly delightful culinary creations. This adventure, sparked by an initial encounter in Greece, evolved into a passionate pursuit in my own kitchen, transforming the straightforward ingredients of zucchini and high-fat cream into an irresistibly crispy, yet tender vegetarian delight.
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