Have you been to any of Mario Batali’s (one of the most recognised chefs worldwide) restaurants? Well, if you are in one of the cities where he has his restaurants and haven’t been yet, I would highly recommend you to go there. Slightly on the expensive side, but if you are an Italian food lover then you can’t miss his restaurant. Better half and I went to Osteria Mozza in Singapore and left the place with an amazing food, presentation and service experience. While there, his cookbook AMERICA Farm To Table caught my attention and in no time I wanted to have one for myself.

Mario’s cooking philosophy is “use the best local ingredients as simply as possible and serve them with flourish and joy.” So, the recipe I am getting to you all today is from his cookbook. Baked Zucchini Sticks are so simple to make yet so delicious and flavourful. A snack that seems decadent and yet delivers a healthy crunch.

Below are the steps for you all;

Preparation Time 10 minutes
Baking Time 12-13 minutes
Makes 24 sticks
Main Ingredients Zucchini
Main Equipment  Oven
Course Appetizer/Snack
Level Of Cooking Easy

Ingredients                                                                  

• Zucchini  4 (medium)  sliced in half lengthwise and then each half into 3 pieces lengthwise
• Egg Whites  3 large (whipped to very soft peaks)
• Dried Thyme  1 teaspoon (crumbled)
• Dried Oregano  1 teaspoon (crumbled)
• All-purpose Flour/Maida  1/2 cup
• Salt  1 tablespoon
• Bread Crumbs  1 1/2 cups
• Freshly Grated Parmigiano-Reggiano (Cheese)  3/4 cup
• Olive Oil  for greasing the baking sheet

Method

Step 1
Pre-heat the oven to 250 degree C/475 degree F. Grease the baking sheet with olive oil (you can use olive oil cooking spray too).

Step 2
In a shallow bowl, mix together the thyme, oregano, flour and salt. Place the Breadcrumbs and Parmigiano-Reggiano (Cheese) in two separate bowls and place the whipped Egg Whites in a third bowl.

  Step 3
Dredge the zucchini sticks in the flour mixture and then dip them into the egg whites. Finally, dredge them in the breadcrumbs. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy (about 12 minutes).

Serve hot with Aioli (French Dip/Sauce) or Peri Peri sauce on the side.

I am taking these ‘Baked Zucchini Sticks’ with ‘Aioli’ to Angie’s Fiesta Friday #95. This friday’s link-up party is being co-hosted by Loretta @ Safari of the Mind and Petra @ Food Eat Love. Do visit the link and join the fun!

Happy Friday! 🙂