Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce

Introduction

History

The combination of zucchini, Parmesan cheese, and marinara sauce is a classic Italian flavor combination that has been enjoyed for generations. This recipe puts a modern twist on this traditional dish by baking the zucchini sticks instead of frying them, making it a healthier option without sacrificing any of the delicious flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to pat the zucchini sticks dry before coating them in the breadcrumb mixture to ensure that they get crispy in the oven.

- For extra flavor, you can add garlic powder, onion powder, or Italian seasoning to the breadcrumb mixture.

- If you prefer a spicier kick, you can add red pepper flakes to the breadcrumb mixture.

- Serve the zucchini sticks with extra marinara sauce on the side for dipping.

Serving Suggestions

Serve the Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce as an appetizer or side dish alongside a main course of grilled chicken or fish. They also make a great snack on their own.

Cooking Techniques

Baking the zucchini sticks instead of frying them makes this dish healthier and easier to prepare. The high heat of the oven helps to crisp up the breadcrumb coating while keeping the zucchini tender.

Ingredient Substitutions

If you don't have zucchini, you can use yellow squash or eggplant instead. You can also use gluten-free breadcrumbs for a gluten-free version of this recipe.

Make Ahead Tips

You can prepare the breadcrumb mixture and coat the zucchini sticks in advance, then bake them right before serving. You can also store any leftover zucchini sticks in an airtight container in the refrigerator and reheat them in the oven.

Presentation Ideas

Serve the Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce on a platter with a sprinkle of fresh herbs for a pop of color. You can also garnish with grated Parmesan cheese or a drizzle of balsamic glaze.

Pairing Recommendations

Pair the Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. They also pair well with a light beer or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftover zucchini sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce contains approximately 150 calories.

Carbohydrates

Each serving of Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce contains approximately 8 grams of fat.

Proteins

Each serving of Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce contains approximately 6 grams of protein.

Vitamins and minerals

Zucchini is a good source of vitamins A and C, as well as potassium and magnesium.

Alergens

This recipe contains dairy (Parmesan cheese) and eggs.

Summary

Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce is a nutritious and delicious dish that is low in calories and high in vitamins and minerals. It is a great way to incorporate more vegetables into your diet.

Summary

Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce is a delicious and healthy dish that is easy to make and perfect for any occasion. The crispy coating of breadcrumbs and Parmesan cheese pairs perfectly with the tender zucchini sticks, and the marinara sauce adds a burst of flavor. Serve them as an appetizer, side dish, or snack, and enjoy the nutritious and delicious flavors of this classic Italian dish.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a sunny afternoon in the heart of Tuscany, where I found myself wandering through a bustling market filled with stalls overflowing with fresh produce. As I browsed through the colorful array of fruits and vegetables, a kind elderly woman caught my eye. She was surrounded by a crowd of eager customers, all clamoring for a taste of her famous Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce.

Intrigued by the delicious aroma wafting from her stall, I made my way through the throng of people to get a closer look. The woman, whose name was Nonna Maria, greeted me with a warm smile and beckoned me to try a sample of her zucchini sticks. As I took my first bite, I was immediately transported to culinary heaven. The zucchini was tender and flavorful, with a crispy Parmesan crust that melted in my mouth. And the marinara sauce? It was the perfect balance of sweet and tangy, with just a hint of garlic and herbs.

I knew in that moment that I had to learn how to make this dish for myself. Nonna Maria saw the spark of curiosity in my eyes and offered to teach me her secret recipe. Over the course of the next few weeks, I spent countless hours in her cozy kitchen, watching and learning as she worked her magic with simple, fresh ingredients.

The first step in making Nonna Maria's Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce was to select the perfect zucchini. Nonna Maria always insisted on using young, tender zucchini with vibrant green skin. She showed me how to slice the zucchini into uniform sticks, ensuring that they would cook evenly and develop a golden crust in the oven.

Next, we prepared the Parmesan coating. Nonna Maria mixed together freshly grated Parmesan cheese, breadcrumbs, and a touch of olive oil to create a flavorful mixture that would adhere to the zucchini sticks. She explained that the key to a successful crust was to coat each stick thoroughly and press the mixture firmly to ensure it stuck during baking.

As the zucchini sticks baked in the oven, Nonna Maria set to work on her marinara sauce. She started by sautéing garlic and onions in olive oil until they were fragrant and translucent. Then, she added canned tomatoes, a pinch of sugar, and a generous sprinkle of Italian herbs. The sauce simmered on the stove, filling the kitchen with a tantalizing aroma that made my mouth water in anticipation.

When the zucchini sticks were golden and crispy, Nonna Maria pulled them out of the oven and arranged them on a platter. She spooned the marinara sauce over the top, sprinkling on a bit more Parmesan cheese for good measure. The finished dish was a work of art, with vibrant colors and enticing aromas that made my stomach rumble with hunger.

Nonna Maria and I sat down at her small kitchen table to enjoy our creation together. As we savored each bite of the Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce, she regaled me with stories of her own culinary adventures. She told me about the time she had learned to make the dish from her own grandmother, who had passed down the recipe through generations of their family.

I listened intently, savoring not only the delicious food but also the rich tapestry of memories and traditions that surrounded it. Nonna Maria's love for cooking was infectious, and I found myself inspired to carry on her legacy in my own kitchen.

Years have passed since that fateful day in Tuscany, but the memory of Nonna Maria and her Parmesan-crusted Baked Zucchini Sticks with Marinara Sauce lives on in my heart. I have since shared the recipe with my own family and friends, passing down the tradition of good food and warm hospitality that I learned from her.

As I stand in my own kitchen now, preparing a batch of zucchini sticks for dinner, I can't help but smile. In each slice of tender zucchini, in every crispy bite of Parmesan crust, I taste the flavors of Italy and the love and wisdom of Nonna Maria. And as I serve the dish to my loved ones, I know that her spirit lives on in every delicious bite. Grazie, Nonna Maria, for teaching me the true joy of cooking.

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