Bâtonnets de courgette faciles au four ou à la friteuse à air, au parmesan

Ingrédients

• 6 medium zucchini (6-8″ long)
• 2 Tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 1/2 cups breadcrumbs
• 1 1/2 Tablespoons Chupacabra Italian Seasoning
• 1 cup freshly shredded Parmesan Cheese (divided)
• 3/4 cup olive oil

Préparation

1. 1

   Preheat the oven to 400°F (200 °C). While the oven preheats, line a half-sheet pan with foil and set it aside. *Note, you can also place a cooling rack in the pan and bake the zucchini on top of it.

2. 2

   Cut your zucchini into 3 long strips, making them as even in thickness as possible. Place the strips in a single layer on the pan.

3. 3

   Lightly brush the tops with 2 Tablespoons of olive oil, then season with kosher salt and pepper. Poke holes into the strips to help release moisture. Pop the pan into the oven to bake for 12-15 minutes.

4. 4

   While the zucchini is baking, mix the breadcrumbs, Chupacabra Italian Seasoning, 3/4 cup Parmesan Cheese, and olive oil in a bowl until a wet, sandy mixture forms.

5. 5

   Remove the zucchini from the oven and lightly poke it a few times with a knife to help it release more moisture and test for tenderness. Top each strip with the breadcrumb mixture. Bake for 8 minutes until the breadcrumbs are toasted. Remove from the oven, top with the remaining 1/4 cup of cheese, and bake for 1-2 minutes, or just until the cheese has melted.

6. 6

   Remove from the oven and immediately transfer to a cooling rack. *Note, you can omit this step if you baked the strips on a cooling rack.