Zucchini sticks with thyme

Ingredients for 1 servings:

• 1 zucchini
• 1 tsp thyme, dried
• e.g. sea salt and pepper
• 1 egg(s)
• n. B. Breadcrumbs (spelled breadcrumbs)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preparation in the oven without fat

Wash and dry the zucchini; it will be used with the skin on. A small zucchini can be used whole. For large zucchini, remove a little of the inner core when portioning. Cut the zucchini into pieces the size of larger fries. Pour the egg into a deep plate and whisk. Pour the breadcrumbs into a deep plate and mix with sea salt, pepper, and the thyme. Preheat oven to 200 degrees Celsius. Dip the zucchini pieces in the egg first and then coat them with breadcrumbs. You can also double-coat them; just do it the way you like. The zucchini in my picture are simply coated. Place the coated zucchini on a baking sheet (preferably with baking paper) and place in the preheated oven and bake until the coating is browned. This takes about 30-40 minutes, depending on the size of the pieces. You can omit the fat completely. If you want to add flavor, simply drizzle with a little olive oil. This goes well with either potato cream or a herb dip (see my recipe for zucchini fritters).