Kittencal's Low-Fat Oven-Baked Zucchini Sticks |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 :) Ingredients:
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) |
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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