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    You are in: Home / Recipes / Baked Zucchini Sticks Recipe
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    Baked Zucchini Sticks

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 21, 2012

      finer breadcrumbs are best for this. panko are too coarse. if you dredge in flour before the egg dip the coating sticks better. thinner strips get crispier, which is good. serve with "zoo dip" (mix half sour cream, half ranch dressing) i had to double the breading but this was a big zucchini. double was exactly the right amount. no need to double the egg. for less goopy hands remember: one hand wet, one hand dry. this was very good! thanks!

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    • on April 19, 2012

      What a great idea! Very nice and very easy to prepare. Definitely something I'll do again, I served these with pasta and spaghetti sauce, and they were really good! Thank you kerfuffle, made for Spring PAC 2012

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2011

      These were really good! I needed to cook them a little longer to get them crispy, but they were a great starter. I served them with remoulade for dipping.

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    Nutritional Facts for Baked Zucchini Sticks

    Serving Size: 1 (220 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 90.9
     
    Calories from Fat 12
    13%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.1 mg
    0%
    Sodium 268.3 mg
    11%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.7 g
    23%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    Italian cheese blend

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