53 Reviews of Kittencal's Low-Fat Oven-Baked Zucchini Sticks

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!

From: Colby's Mom

On Feb 19, 2006

These tasted OK. I cooked mine at 400 degrees, and they weren't overdone at all. I wouldn't make this again though as the taste just didn't stand out as great to us.

From: Shoflypie

On Aug 24, 2005

Tried these the other night and they didn't get crisp. The recipe did not say what to do with the 1/4 c. of oil, but did say to transfer to a greased baking sheet. ???

From: Susang

On Apr 28, 2008

These were wonderful. I baked them on parchment paper and they came out browned and crunchy. Will be making this again and again.

From: HeatherFeather

On May 9, 2008

Excellent, easy to prepare, lots of flavor. I served these with some dishes of spaghetti sauce and aoil as dips. I didn't even notice this was a "lower fat" recipe until after we had fought over the last bites.

From: KeithsKelly

On Jul 30, 2009

Love this! We've made our zucchini this way for as long as I can remember. Only changes I make to Kittnecal's method are to use only the egg white to dip the zucchini in, then once it's on the baking sheet I give it one more quick spritz with nonstick olive oil spray to help them brown just a bit. Delicious! Even my daughter LOVES this, and she won't eat zucchini any other way!

From: Greeny4444

On Jun 2, 2009

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 Salmon Patties and crescent rolls before, and also with Tilapia With Pimiento Sauce. Thanks for the idea...sorry I changed it around so much, but we really enjoyed this!

From: tara portee

On Aug 10, 2008

Every year my extended family goes to the beach, that includes 13 children. I made dinner for the kids one night and this was my best bet to get them to eat a vegetable. They went over pretty well. The only thing I was a little disappointed in is that that were limp. But I am not sure that a baked zucchini could do anything but go limp because of the water content.

From: Redsie

On Jul 1, 2008

Loved this Kit! Love zucchinis and love the fact that this is not fried! Loved the mix of breadcrumbs and parmesan too! Will be making this again for sure!