Cheesy & Crunchy Tex Mex
Zucchini Sticks
KARLYNN has loved being in the kitchen creating recipes
for as long as she can remember. While she has taken
many cooking classes and has learned from incredibly
talented chefs, the most important kitchen lessons are
those that she learned at her Grandma’s knee when she
was younger. Her philosophy of creating simple, delicious
recipes that can be created by home chefs of any skill
level is what has made her website as popular as it is
today. She considers herself the luckiest girl alive that her
website The Kitchen Magpie is so successful that it
has turned into her full-time job.
When she’s not in her kitchen, you can find her out and
about in her hometown of Edmonton, Alberta, attending
food events with her husband, homeschooling her kids,
travelling as much as she can and generally avoiding
cleaning her house at all costs.
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1 medium to large zucchini, cut lengthwise
into eight pieces
4 tsp Tex Mex seasoning mix
1/2 cup shredded hard Parmesan Cheese
1 cup Panko crumbs
1 egg
Slices of Havarti cheese, optional
Preheat your oven to 375ºF.
Combine the seasoning, Parmesan cheese
and crumbs completely, then pour onto a
plate.
Beat the egg and pour onto a large plate.
Dip each zucchini stick into the egg,
coating all sides, then dip into the Panko,
coating all sides.
Place zucchini sticks onto a baking sheet.
Bake for 15 minutes.
Pull out the zucchini, turn the oven to broil.
Place the cheese on top of the sticks.Broil
until the cheese has melted and is golden
brown OR if making them plain, until the
Panko crisps up and is slightly darker brown
Serve garnished with cilantro.