Gratinated zucchini sticks, enhanced by Vandelli Goat Fossa Cheese and made unique by the herbal note of Aiòun, a rustic touch that immediately captivates the senses. Perfect for a creative aperitif, a light appetizer, or a gourmet side dish with an Italian flavor.
Wash the zucchinis, remove the ends, and cut them into regular sticks.
In a bowl, combine the breadcrumbs, grated Goat Fossa Cheese, a teaspoon of Aiòun, black pepper, and a little salt (taste it, as Aiòun is already quite flavorful). Mix well.
Dip each zucchini stick first in the flour, then in the beaten eggs, and finally in the aromatic breadcrumb mix, pressing lightly to make the coating adhere.
Place the breaded zucchinis on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and bake in a preheated static oven at 200°C for about 25 minutes, turning the sticks halfway through to achieve even browning.
Serve immediately, garnished with fresh parsley. They are excellent to enjoy hot, perhaps accompanied by a light yogurt sauce.
Baking sheet
Parchment paper
In the refrigerator, in an airtight container, for up to 2 days. Reheat in the oven to regain crispiness.
Quick, creative, and with a homely aroma that immediately captivates!
Italia, Emilia Romagna
| Energy (kcal) | 131.43 |
| Carbohydrates (g) | 9.32 |
| of which Sugars (g) | 1.22 |
| Fat (g) | 7.37 |
| of which Saturates (g) | 2.64 |
| Protein (g) | 6.99 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.27 |
