Baked Zucchini Sticks with Spicy Buffalo Dip |
Author: Lori
- 1 Zucchini, large
- 1C Panko bread crumbs
- 3 T Parmesan cheese, grated
- 1t Paprika, smoked (use regular if you don’t have smoked)
- 1t Seasoned Salt
- 2T Rosemary, dried
- ¼C Flour
- 1t Garlic powder
- dash Sea salt
- dash Cracked black pepper
- 1 Egg
- Dip Ingredients:
- ¼ C Hot Buffalo Sauce
- ¼ C Ranch Dressing
- ¼ C Sour Cream
- Preheat oven to 400
- Cut washed zucchini in half, and then each half section cut into 3rd or 4ths lengthwise. Sprinkle a dash of salt over them and set aside
- In a shallow bowl, combine panko, salt, pepper, rosemary, and seasoned salt. Mix well and then add the shredded parmesan. Set aside
- In another shallow bowl, combine flour, garlic powder, paprika, salt and pepper. Mix well. Set aside.
- In yet another shallow bowl, crack and whisk up the egg.
- The zucchini will have a fair amount of liquid that was brought out of it from the sprinkling of the salt.
- Blot this as dry as possible with paper towel.
- Dredge a piece of zucchini in the flour, coating well. Then dip in the egg on all sides, and then dredge in the panko-parmesan mixture. Coat well and place on a parchment lined baking dish.
- After all pieces are coated, spray the zucchini with a very light spray of baking spray. This will help it
- become even crispier.
- Bake in the oven for 12 – 15 minutes or until the coating on the zucchini is a light golden brown.
- While the zucchini is baking, in a dipping bowl, mix all the ingredients listed above for the dipping
- sauce.
- Serve with dipping sauce and enjoy!
Recipe by A Cowboy's Wife at https://acowboyswife.com/baked-zucchini-sticks-spicy-buffalo-dip/
3.4.3177