High-Protein | Low-Carb | Diabetic-FriendlyIngredients2–3 medium zucchinis1/2 cup grated Parmesan cheese1/2 cup breadcrumbs (or almond flour for low-carb option)1 teaspoon garlic powder1 teaspoon Italian seasoning1/2 teaspoon paprika (optional)Salt & black pepper to taste1 egg1–2 tablespoons olive oil (or cooking spray)Fresh parsley (for garnish)InstructionsPreheat oven to 200°C (400°F). Line a baking tray with parchment paper.Cut zucchini into sticks (like fries). Pat dry with paper towels to remove moisture.Prepare coating:In one bowl, beat the egg.In another bowl, mix Parmesan, breadcrumbs (or almond flour), garlic powder, Italian seasoning, paprika, salt, and pepper.Coat zucchini: Dip each stick into the egg, then coat well in the Parmesan mixture.Arrange on the baking tray in a single layer. Lightly drizzle or spray with olive oil.Bake for 20–25 minutes, flipping halfway, until golden and crispy.Garnish with fresh parsley and extra Parmesan.Serving IdeasServe with marinara sauce, garlic yogurt dip, or ranch.Great as a snack, appetizer, or healthy side.Pro Tips ✨For extra crispiness, broil for 2–3 minutes at the end.Don’t overcrowd the tray—this helps them crisp instead of steam.Use almond flour + extra Parmesan for a fully low-carb/keto version.
Crispy Baked Parmesan Zucchini Sticks
