Ingredients:
- 500 g zucchini
- Hot paprika, to taste
- Fine salt, to taste
- 80 g coarse breadcrumbs
- Extra virgin olive oil (EVO), to taste
- 1 teaspoon of BIO Jalapeño powder No. 5
Preparation:
To start, wash the zucchini thoroughly and pat them dry. Then, cut off the ends and slice them in half lengthwise. Next, cut them into sticks: the goal is to get evenly-sized zucchini sticks that will cook uniformly in the oven.
Once the sticks are prepared, place them in a large bowl. Now it’s time to season them: add a pinch of salt, a sprinkle of hot paprika, and the teaspoon of Jalapeño powder, which will give the dish an extra kick. At this point, also drizzle with a little extra virgin olive oil and add the coarse breadcrumbs. Mix everything well, so each zucchini stick is evenly coated with seasoning and breadcrumbs.
Spread the sticks on a baking sheet lined with parchment paper, arranging them so they don’t overlap. This is important to ensure they become crispy and golden brown. Bake in a preheated static oven at 180°C (356°F) for about 20-30 minutes. Keep an eye on them: they are ready when they are golden and crispy.
Once out of the oven, you can serve them immediately while they are still warm and crispy, or let them cool slightly. They are also delicious at room temperature, perfect for enjoying with others.
