Zucchini sticks au gratin, enhanced by Vandelli's Goat Fossa Cheese and made unique by the herbal note of Aiòun, a rustic touch that immediately captivates the nose and palate. Perfect for a creative aperitif, a light appetizer, or a gourmet Italian-flavored side dish.
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 first, as Aiòun already adds a lot of flavor). Mix well.
Dip each zucchini stick first in the flour, then in the beaten eggs, and finally in the aromatic breadcrumb mixture, pressing lightly to make the coating stick.
Arrange the breaded zucchinis on a baking tray 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 cooking to achieve even browning.
Serve immediately, garnished with fresh parsley. Excellent to enjoy hot, perhaps accompanied by a light yogurt sauce.
Baking tray
Parchment paper
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven to restore crispiness.
Quick, creative, and with a homely aroma that immediately wins you over!
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 |
