Parmesan Pesto Zucchini Sticks
Recipes / February 15, 2019

  Serves 6 to 8 3 medium zucchini, trimmed 1/2 cup store-bought pesto 8 tablespoons olive oil 1/2 cup roughly chopped fresh parsley 2 large garlic cloves 1 1/4 cups panko bread crumbs 3/4 cup grated Parmesan cheese Pinch of crushed red pepper flakes Kosher salt and freshly ground black peppe Preheat the oven to 400 degrees. Line two sheet pans with parchment paper. Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate. Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared…

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