Ingredients
- 2 medium zucchinis (about 500 g), coarsely grated
- 1 tsp salt (for drawing moisture) + more to taste
- 1 large egg
- 3/4 cup (75 g) shredded low-moisture mozzarella
- 1/3 cup (30 g) finely grated Parmesan
- 3 tbsp chopped scallions or chives
- 1 small garlic clove, minced (or 1/2 tsp garlic powder)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/3 cup (40 g) all-purpose flour OR fine breadcrumbs
- 2 tbsp olive oil, divided (for brushing)
Instructions
- Drain the zucchini.
Toss grated zucchini with 1 tsp salt and rest 10 minutes. Squeeze very dry in a towel; excess moisture prevents crisping. - Mix.
Whisk egg. Stir in mozzarella, Parmesan, scallions, garlic, pepper, paprika, and zucchini. Fold in flour/breadcrumbs to form a soft, slightly tacky mixture. - Shape & prep tray.
Heat oven to 425°F (220°C). Line a sheet with parchment; brush with 1 tbsp oil. With damp hands, shape 12–16 short logs; place on tray. Brush tops with remaining oil. - Bake.
Bake 18–22 minutes, turning once after 12 minutes, until deep golden and bubbling at the edges. - Serve.
Rest 2–3 minutes; enjoy hot with dips.
ADVERTISEMENT
Troubleshooting & Tips
- Key to crisp: Squeeze zucchini dry; the mixture should feel damp but not wet.
- Too loose? Add 1–2 tbsp extra breadcrumbs or flour.
- Air-fryer: 390°F (200°C) for 10–12 minutes; flip at 6 minutes.
- Gluten-free: Use fine oat flour or almond flour (texture will be slightly softer).
- Add-ins: A pinch of chili flakes, lemon zest, or chopped parsley/basil.
Storage & Reheating
- Fridge: Up to 3 days in an airtight container.
- Freeze: Freeze baked sticks on a tray, then bag up to 2 months.
- Reheat: 400°F (205°C) oven or air-fryer 6–8 minutes until re-crisped.
Serving Ideas
- Garlic-lemon yogurt (Greek yogurt + lemon + garlic + dill).
- Warm marinara or pesto.
- As a side to grilled chicken, salmon, or a big salad.
0 comments:
Post a Comment