Kittencal's Low-Fat Oven-Baked Zucchini Sticks
photo by Susang
- Ready In:
60 sticks (approx)
- 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.
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!!!
I am giving this four stars, because I used this base recipe, but I changed it a bit. We thought these were great! I added 1/4 cup of all-purpose flour and I didn't use seasoning salt. I also added a bit more parmesan cheese and garlic powder. I used 2 eggs as well, because we had a HUGE home-grown zucchini to use up. I also sprinkled some cayenne pepper in there (just a dash) for a bit of a kick. I found the breading is easy to do by mixing the breading mixture in a Ziplock and tossing the egg-coated zucchini around in the bag (cleaner too). I baked at 450 on the middle rack, without turning, for 27 minutes or so. The crumbs were browned, and the zucchini was soft, but not mushy - kinda like steamed texture, but a bit more firm (it's hard to describe). I have served this with Recipe #281620 and crescent rolls before, and also with Recipe #360729. Thanks for the idea...sorry I changed it around so much, but we really enjoyed this! :)