Baked Zucchini Sticks with Pesto Flavors

“Happiness is the longing for repetition,” or so says the author Milan Kundera, who I assume spends little time in the kitchen. I made this odd association, and laughed at myself for it, while making roasted vegetables last week in my same old way. I asked myself: isn’t it time to put on my thinking cap and come up with a few different ideas?

So I did. Zucchini and basil were in the garden; walnuts and parmesan were in the fridge; and panko and garlic were in the pantry. Oven baked zucchini wedges with a pesto flavored coating came to mind. They were delicious, quick and easy to assemble, relatively low in fat, and quite versatile in terms of serving as a side dish, snack, or appetizer. I can even see these becoming my new “French fries,” served with a seasoned tomato sauce for dipping.  This approach would also work equally well with artichoke hearts, mushrooms, ichiban eggplant, or potatoes, which I plan to try next, just to avoid “repetition”.

ingredients

3 tablespoons walnuts
1/2 cup parmesan cheese, grated
1 small garlic clove, peeled and coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup panko (preferred) or dried bread crumbs
3 medium-sized zucchini
1 tablespoon butter, melted
1 tablespoons olive oil

preparation

1. In a food processor or grinder, pulse the walnuts, cheese, garlic, fresh basil, dried basil, salt, and pepper together until finely chopped (but not pureed), as shown in the photo above. In a large bowl, combine this mixture with the panko. Set aside.
2. Slice each zucchini along its length into thin wedges and cut each wedge in half, as shown in the photo above. Place the wedges in a large bowl, drizzle with the melted butter and oil, and toss until well coated.
3. Five or six at a time, dredge the zucchini wedges in the panko/basil/cheese mixture until they are evenly coated with crumbs. Place the coated zucchini wedges on a baking sheet.
4. Bake at 350 degrees F. for approximately 30 minutes or until golden brown and crisp. Allow to rest for a few minutes before serving. Serves four as a side dish or snack.

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