30 Reviews of Nat's Oven Baked Zucchini Sticks

From: Sarahcw80

On Feb 22, 2004

First off let me say I don't like zucchini, So i started off disliking this recipe. I prepared everything as stated but didn't use breadcrumbs as we're on the south beach diet. And they we're delicious!! I am definitely a zucchini convert thanks to this recipe, good blend of spices and the zucchini was not too dry or too mushy. Turned out just right

From: ms_bold

On Jul 18, 2005

I love the punch of flavor that the Parmesan cheese gives the light breading. The garlic and oregano blend well balance the seasonings. These were so easy. I prepared them and popped them into the oven while I finished the rest of the meal. They even "held well" in the oven on warm when things got held up a bit. Thanks for posting another way to enjoy our zucchini. Next time, I will try the horseradish sauce.

From: Just Cher

On Apr 24, 2005

This is a great little recipe! Honestly tasted like the fried stuff you get at a restaurant with out the grease or extra calories. Even my DD who is zucchini shy liked this one. This will be the only way I do "unfried, fried zucchini in the future, quick, easy and little clean up. Love it! Thanks hon!

From: Anna Volat

On Nov 11, 2005

I made the recipe as directed save for using plain regular bread crumbs rather than wheat as that is what I had on hand. The flavor was very nice. I was a little disappointed that mine didn't come out as pretty as the picture. I think I need to take more care next time to make sure the mixture sticks to the zucchini but it was certainly a hit at dinner and added a nice bit of oomph to a vegetable that I have always considered a little too mild in flavor.

From: LonghornMama

On Jul 3, 2005

A very tasty way to prepare zucchini. Spices were perfect, coating is not too heavy but still flavorful. They ARE better than fried, and certainly more healthy! Thanks, Nathalie!

From: Sandyg61

On Apr 30, 2007

We really enjoyed this. I used italian breadcrumbs, cut the zucchini into sticks and baked for 20 minutes. The taste of the zucchini really came through and the coating was nice and crispy.

From: Jockey

On Jun 23, 2005

These were great. I used more parmesan cheese cause we like it lots but otherwise followed the recipe. Even the leftovers heated up nice. Thanks!

From: Paja

On Oct 30, 2005

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!

From: BrownSugarChef

On Nov 18, 2008

This gets 5 stars simply because I finally got my picky BF to eat zucchini! These turned out fantastic. I didn't make the dip but didn't feel like we missed it; I will try it next time though since I love horseradish. I also liked that this didn't require eggs. Thanks!

From: BerrySweet

On Aug 3, 2007

I baked for only 15 minutes, and they were already golden brown. A bit mushy though, and unsure if it was because the 15 minutes was too long, or not long enough (since the recipe calls for double that). We like our veggies pretty tender crisp, so maybe I'll try to broil them to retain some of the natural veggie crispness? Any suggestions?