1/4 cup grated Parmesan Reggiano cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
Freshly ground black pepper, cayenne pepper and salt to taste
1 tablespoon olive oil
Preheat oven to 350 degrees F.
In a wide, flat bowl, combine cheese, thyme, oregano, basil, garlic powder, ground pepper, cayenne pepper and salt.
Cut ends of each zucchini. Cut each zucchini in half lengthwise, then cut into quarters.
Place zucchini quarters onto a large plate and drizzle with olive oil. Then roll each zucchini quarter into the cheese and herb blend.
Place coated zucchini quarters onto a non-stick baking sheet.
Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately.
Pam makes a great Olive Oil cooking spray which works well for this dish. Just lightly spray the zucchini instead of drizzling with olive oil.
Zucchini sticks are great with a dipping sauce. You can make your own or you can splurge with a spicy sauce like Stonewall Kitchen’s Sriracha Aioli.