Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Brush the paper very thinly with olive oil if needed.
Wash the courgettes, trim the ends and cut them into even chip-shaped sticks. That way they cook evenly and get nice and crisp at the edges.
Whisk the eggs in a shallow dish. In a second dish, mix the breadcrumbs, hard cheese, Italian herbs and garlic powder thoroughly.
First pull the courgette sticks through the egg, then turn them in the coating all over. Then lay them on the tray with a little space between them so they roast in the oven instead of steaming.
Drizzle the coated courgettes with a little olive oil and bake at 220 °C for 15–20 min until golden brown. Keep an eye on them towards the end so the crust doesn't get too dark.
Season with sea salt straight after baking and serve with the herb quark.
Good to know
If it's crunchy on the outside and still juicy inside, I'm in. That's exactly how these oven fries taste: easy, well seasoned and really good straight from the tray.
Swaps
Breadcrumbs → finely ground oats (more fibre; oats contain gluten unless certified gluten-free) | Herb quark → Greek yoghurt with fresh herbs (a little more protein) | Hard cheese → another vegetarian hard cheese made from cow's or sheep's milk (similar protein content) | Olive oil → avocado oil or ghee (heat-stable for baking)
Allergens
Contains egg, milk and gluten. Usually suits children if the garlic and salt are kept mild, and fine in pregnancy as long as the egg and the crust are cooked through completely.
