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.