Proof that veggies can steal the show: these herb-speckled zucchini sticks bake up with crispy, bronzed tops and stretchy, melty centers. No frying, minimal effort, and maximum comfort — exactly the kind of weeknight win tinsuf loves.
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)
