Piruletas de calabacin / Egg plant lollipops

Piruletas de calabacin / zucchini lollipops

Recipe: Zucchini lollipops

Descripción: Zucchini slices, baked with mayonnaise, breadcrumbs and grated parmesan cheese

Preparation time: 10 min

Cooking time: 20 min

Yield: 12 lollipops


  • 1 zucchini
  • 2 tablespoons mayonnaise
  • 2 tablespoons breadcrumbs
  • 3 tablespoons grated parmesan
  • 1 teaspoon powdered garlic
  • 1 pinch of salt
  • Lollipop cookie sticks


  1. Preheat oven to 400 ºF
  2. Wash and slice zucchini (about 1 cm thick)
  3. In a bowl, mix mayo with 1 teaspoon parmesan cheese.
  4. In another bowl, mix breadcrumbs, remaining parmesan, garlic and salt.
  5. Coat each zucchini slice with mayo and cover with breadcrumbs mix
  6. Place on a baking sheet covered with paper parchment.
  7. Place sticks carefully on each eggplant slice
  8. Bake for 10 minutes.
  9. Turn each lollipop, so that it will brown on both sides, and bake for another 10 minutes
  10. Serve inmediatly (although they can also be enjoyed when cooled)


You can substitute zucchini with eggplant

Piruletas de calabacin / zucchini lollipops