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Parmesan Zucchini Strips with Creamy Parmesan Dipping Sauce

Fresh-from-the-garden zucchini becomes a kid-friendly treat when paired with breadcrumbs, Parmesan cheese and this creamy dip.

Written and Photographed by Kristen Doyle

Getting kids to eat what’s good for them is not always an easy task. I have often found that the easiest way to get my children to eat vegetables is to sneak it to them. No, I’m not talking about mixing black beans into your brownie mix or adding puréed cooked squash into your pancake batter. By “sneak it to them” I mean taking food that is good for them and turning it into something that looks appetizing and is fun to eat.

My kids will rarely eat zucchini if I simply bake, grill or sauté it. They will, however, gobble up piece after piece if I turn a regular zucchini into these tasty parmesan zucchini strips. Kids love finger food and dipping sauces, which makes this easy, versatile recipe a winner among kids (and adults) of all ages.

Parmesan Zucchini Strips

Prep time: 15 minutes

Cook time: 25 minutes

 

1 large zucchini, quartered then cut into strips

1/3 cup seasoned breadcrumbs

1/4 cup Parmesan cheese

1/2 Tablespoon Kosher salt

1/2 Tablespoon fresh-cracked black pepper

2 eggs, beaten

 

1. Preheat oven to 450°F. In a bowl, combine breadcrumbs, Parmesan cheese,

Kosher salt and cracked black pepper.

2. Dip zucchini strips into egg and then into breadcrumb mixture. Fully coat each zucchini strip. Place the strips on a baking sheet coated with nonstick cooking spray.

3. Bake at 450°F for 20-25 minutes or until golden brown and tender.

Creamy Parmesan Dipping Sauce

Prep time: 5 minutes

 

1/2 cup light sour cream

1/4 cup grated Parmesan cheese

2 Tablespoons Dijon mustard

1/4 teaspoon Kosher salt

1 teaspoon fresh lemon juice

 

In a small bowl, combine the sour cream, grated Parmesan cheese, Dijon mustard, Kosher salt and lemon juice. Serve along side Parmesan Zucchini Strips.

One thought on “Parmesan Zucchini Strips with Creamy Parmesan Dipping Sauce

  1. I tried the Zucchini Pasta this afternoon for lunch with the ttamoo sauce I canned this summer and it was awesome! I hate whole wheat pasta so this recipe has definitely replaced angel hair in my house!! Also defrosted one of the sausage patties made with organic ground beef and crumbled it on top with the parmesan cheese. Looking forward to having this meal many times this winter! Thanks Angela!

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