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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 sticks (approx) 12g Recipe makes 60 sticks (approx)) The following items or measurements are not included below: 1/4 teaspoon seasoning salt |
||
| Calories 8 | ||
| Calories from Fat 2 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 26mg | 1% | |
| Potassium 29mg | 0% | |
| Total Carbohydrate 1.1g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 0.5g | 1% | |
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Kittencal's Low-Fat Oven-Baked Zucchini Sticks
By: KITTENCAL
Aug 15, 2003
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 
60 sticks (approx)
Ingredients
- 1/2 cup seasoned dry bread crumb
- 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)
Directions
1
In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.2
In another bowl, beat egg/s lightly.3
Dip zucchini sticks into eggs, then into breadcrumb mixture.4
Transfer to a greased baking sheet that has been coated with nonstick spray.5
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).
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: LoriLions
On Nov 17, 2008
Delicious! I used the leftover bread crumb seasoning from Nat's Oven Baked Zucchini Sticks, Nat's Oven Baked Zucchini Sticks. I used only the egg white and put it in a ziploc bag for easier clean-up. I put a couple of zucchini sticks in the egg white bag at a time and then into the seasonings. Very easy and tastes great! Will definitely make again.
From: caetb
On Nov 13, 2008
Both my kids ate these and neither one will usually touch zucchini, so this is definitely a winner!
From: Geema
On Aug 20, 2003
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.
From: Cookiegirlandi
On Jul 25, 2008
OMG! These were WONDERFUL!! We had these for appys. I used zucchini, yellow summer squash, patty pans and home made italian bread crumbs. We dipped into ranch dressing and cocktail sauce. MMMMMM GOOD!
Thanks Kitten!
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