Brazilian recipe for crunchy zucchini sticks with panko coating

Zucchini (abobrinha) is highlighted as a versatile, nutritious vegetable in Brazilian home cooking. The recipe calls for cutting the zucchinis into sticks, patting them dry, then coating them in a three‑step breading: flour, beaten eggs, and a mixture of panko breadcrumbs, grated Parmesan and herbs such as paprika, garlic powder and oregano.

The coated sticks are baked in a pre‑heated oven at 220 °C for about 20 minutes, or cooked in an air‑fryer at 200 °C for 12‑15 minutes, turning halfway through. A light drizzle of olive oil before cooking helps achieve a golden, crisp crust. Served hot, the crunchy zucchini sticks can accompany salads, burgers, pastas or be enjoyed on a snack platter with yoghurt‑based or lemon‑infused sauces.