Community Pick

Kittencal's Low-Fat Oven-Baked Zucchini Sticks

“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 :)”
READY IN:
45mins
YIELD:
60 sticks (approx)
UNITS:
US

Ingredients Nutrition

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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