Roasted Zucchini Sticks With Cabbage and Veggie Salad

  • Difficulty: Ultra Basic
  • 40 minutes
  • 2 servings

You can easily make these roasted zucchini sticks by slicing the veggies thinly, and coating them with flour, breadcrumbs, and parmesan. Next, cook them in the oven for just under half an hour, if you’re looking for some extra crisp. And, if you’re going for light meals, serve them next to a fresh and simple cabbage and veggie salad!

Ingredients Needed for Roasted Zucchini Sticks With Cabbage and Veggie Salad

1 zucchini
2 eggs, whisked
½ cup flour
½ cup breadcrumbs
1 ounce parmesan, shredded
salad :
½ cabbage head, shredded
¼ red cabbage head, shredded
2 spring onions s, chopped
1 chili, sliced
8 cherry tomatoes, halves
1 lime, halved
2 tablespoons of olive oil
½ teaspoon sugar

How to Cook Roasted Zucchini Sticks With Cabbage and Veggie Salad

  1. Preheat the oven to 360°F/180°C.
  2. Slice the zucchini into sticks, approximately 4 inches (10 cm) length.
  3. Add the shredded parmesan into the whisked egg mixture.
  4. Coat the zucchini sticks with flour, then eggs and parmesan mixture, then breadcrumbs.
  5. Line a baking tray with parchment paper and place the zucchini sticks on it.
  6. Roast them in the oven for the next 25 minutes.
  7. In the meantime, you can take care of the salad.
  8. Add all of the vegetables in a large salad bowl. Pour the olive oil, lime juice, and add a slight hint of sugar.
  9. Mix the salad and season it with salt.
  10. Serve it with the roasted zucchini sticks.

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