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Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a bowl, whisk the eggs with salt, pepper, and minced garlic.
Dip each zucchini stick into the egg mixture, ensuring full coverage.
Place the sticks on the baking sheet, spaced apart.
Bake for 20–25 minutes or until golden and tender, flipping halfway through for even browning.
Serving and storage tips:
Serve warm with your favorite dip like yogurt sauce or marinara.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the oven or air fryer to keep them crispy.
Variations:
Add grated cheese or breadcrumbs for extra crunch.
Sprinkle with chili flakes for a spicy kick.
Serve over rice or inside a wrap for a full meal.
FAQ:
Can I fry these instead of baking?
Yes, shallow frying will make them crispier but also more calorie-dense.
Can I prepare them in advance?
Yes, you can prep and refrigerate them for up to 6 hours before baking.
Are they kid-friendly?
Absolutely! They’re soft inside and crispy outside—perfect for picky eaters.
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