This time of year, when zucchini is sweet and plentiful, coat it with lots of pesto and parmesan for amazing flavor — and bake it up for a tasty side dish or appetizer. Result is like french fries that are actually good for you!
INGREDIENTS:
- 4 medium zucchini
- 1/2 cup pesto (store bought is just fine!)
- 8 Tbs olive oil
- 1/2 cup chopped parsley
- 1 tsp dried oregano
- 2 garlic cloves
- 1 1/2 cups panko bread crumbs
- 1 cup grated Parmesan cheese
- Pinch of red pepper flakes
- Salt and pepper
- Large flaked sea salt for sprinkling
DIRECTIONS:
- Preheat oven to 400, and line two cookie sheets with parchment paper.
- Cut the zucchini in quarters lengthwise and then cut each quarter agan in thirds, making long skinny spears.
- In a bowl whisk pesto, 4 Tbs olive oil and set aside.
- Put parsley and garlic in food processor and process until they are finely minced. Add the panko, the Parmesan, dried oregano, red pepper flakes and 1 tsp salt and 1 tsp pepper and the remaining 4 Tbs of olive oil. Pulse until all the bread crumbs are moist. Pour mixture onto dinner plate.
- Dip zucchini sticks in pesto and coat completely, then put them in the crumb mixture and pressing make sure they are coated.
- Put on the baking sheets and cook for 20-25 minutes until the crumbs have crisped into a golden brown.
- Sprinkle with flaked sea salt and serve.