Prep 25 mins
Cook 20 mins
A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)
- 1⁄2 cup seasoned dry bread crumb (panko even better to use)
- 1⁄4 cup grated parmesan cheese
- 1⁄2 teaspoon garlic powder (can use 1 teaspoon)
- 1⁄4 teaspoon seasoning salt (or to taste, can use regular salt)
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 1 large egg (might use two)
- 3 medium zucchini (unpeeled then cut into about 3 x 1/2-inch sticks or as desired)
- In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
- In another bowl, beat egg/s lightly.
- Dip zucchini sticks into eggs, then into breadcrumb mixture.
- Transfer to a greased baking sheet that has been coated with nonstick spray.
- Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).
I was totally shocked at how delicious these crispy sticks tasted. Zucchini is not on my list of favorite vegetables and I buy it infrequently. But, I had some in the refrig and decided to try this recipe in desperation. My DH and I finished our portions and were disappointed that there wasn't more, so my advice is to make twice as much as you think you need. There wasn't a temperature setting for the oven written in the instructions, so I set mine for 375 hoping for the best. I got a phone call in the middle of the baking time and didn't turn the zucchini halfway through the baking time, and happily they were still perfectly crisp. And I used some panko dry bread crumbs which really helped make the little sticks crispy. Cornflake crumbs would be great too. Thanks for give me a recipe our family will enjoy for years to come.
These were yummy! We cooked only 8 mins, or so, a side and cut them in thick coins. They were nice and crispy and not too soft for us. We thought maybe they could use stly more salt, so for next time. Also, we're going to go for 1/2 moon bite-size when we do them as a snack. Thanks Kittencal!
WONDERFUL!!!! We really enjoyed this recipe I added the cayenne and used Panko crumbs these were crispy and tasty little morsels..........I wonder if they are still considered low fat if you eat them all yourself in one sitting.....LOL I will be making these often...in my eyes they were better than fries:) Thankyou for posting!!!