Nat's Oven Baked Zucchini Sticks
photo by Diana 2
- Ready In:
- 3 medium zucchini
- 3⁄4 cup whole wheat breadcrumbs (any kind will do)
- 1⁄4 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh oregano (or 1 tsp dried)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt (sometimes use celery salt)
- 1 tablespoon extra virgin olive oil
- horseradish cream, dip Creamy Horseradish Dip
- Preheat oven to 450 F.
- Spray large baking sheet with oil cooking spray.
- Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
- Toss zucchini in a bowl with the olive oil.
- Mix dry ingredients in a plastic bag.
- Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
- Bake 20 minutes.
- Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
- Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Questions & Replies
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The flavor of the coating was excellent; however, due to the mushy texture of the zucchini, this recipe only gets 3 stars. I think the called-for dimensions of the zucchini are much too small. Next time I will cut them much thicker, and then broil at 525 degrees for a shorter length of time to get that firm texture inside and crispy coating outside. I did manage to somehow eat the entire sheet of zucchini with my homemade ranch dressing, though...how did that happen, I wonder? Well, like I said, the flavor of the zucchini and the breaded coating were excellent! It was just the texture that was off. Alas, I must make and taste test an entire sheet of these once again to get it just right. A cook's work is never done...
These are delicious! I have made them a couple of times now and find they are done in much less time that the recipe states. In about 15 minutes the coating is nice and crispy, but the zucchini is still a little crisp. Next time I will cut the zucchini a bit bigger so the coating can really get nicely brown. This is a really healthy recipe that feels like it should be bad for you!
I enjoyed them but I kept putting them back in the oven after the baking time so that they could dry out a bit. They tasted good but they were a little too soft for me. I think next time I will cut them bigger, maybe that will help. I don't know how good the leftovers will be but I will adjust my review accordingly.
A great recipe. Made exactly as printed and the zucchini turned out great. Even my picky eater ate it so that is worth 5 more stars! I put the olive oil and zucchini in one plastic bag to coat, then tossed them in 2nd bag to coat with bread crumb mixture and baked on a foil lined cookie sheet so cleanup was a breeze. Thanks for posting.
These worked out so well, with lots of help from previous reviewers. I cut the zukes in 1/4 and 1/8 wedges and really piled on the coating. I also used corn flakes instead of bread crumbs to make them gluten free. A happy accident, they got left in the oven a bit too long, probably 10 minutes extra. So some were pretty brown, but we all decided they were better a little overdone as long as not burnt. The outside was nice and crispy and inside was perfectly cooked. Serve them really hot right out of the oven for best texture. I'll definitely use this recipe again.
RECIPE SUBMITTED BY
<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>