Baked Zucchini Sticks Recipes

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OVEN-FRIED ZUCCHINI STICKS

Make and share this Oven-Fried Zucchini Sticks recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Oven-Fried Zucchini Sticks image

Steps:

  • Preheat oven to 400 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
  • Set aside.
  • Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
  • Beat egg and milk in a shallow bowl.
  • Dip each piece of zucchini in egg mixture then bread crumb mixture.
  • Repeat until all of the sticks are coated; place them on prepared cookie sheet.
  • Bake for 10-15 minutes or until brown and tender.
  • Serve with warm spaghetti sauce or ranch dressing.

cooking spray
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese or 2 tablespoons asiago cheese, freshly grated
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
3 medium zucchini
1/4 cup milk
1 egg (might need 2)
1 cup spaghetti sauce or 1 cup ranch dressing

NAT'S OVEN BAKED ZUCCHINI STICKS

Make and share this Nat's Oven Baked Zucchini Sticks recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Nat's Oven Baked Zucchini Sticks image

Steps:

  • Preheat oven to 450 F.
  • Spray large baking sheet with oil cooking spray.
  • Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
  • Toss zucchini in a bowl with the olive oil.
  • Mix dry ingredients in a plastic bag.
  • Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
  • Bake 20 minutes.
  • Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
  • Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 5.5, Sodium 253.1, Carbohydrate 5.5, Fiber 1.7, Sugar 3.8, Protein 4.3

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

BAKED ZUCCHINI STICKS

Make and share this Baked Zucchini Sticks recipe from Food.com.

Provided by what-a-kerfuffle

Categories     Vegetable

Time 35m

Yield 3 serving(s)

Number Of Ingredients 7



Baked Zucchini Sticks image

Steps:

  • Slice zucchini into pieces, about 1/2" wide and 3-4" long.
  • In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
  • Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.
  • Serve with marinara sauce for dipping.

1 egg white
1/3 cup seasoned bread crumbs
2 tablespoons Italian cheese blend
3 medium zucchini
1/4 teaspoon garlic powder
salt, to taste
pepper, to taste

PARMESAN PESTO ZUCCHINI STICKS

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10



Parmesan Pesto Zucchini Sticks image

Steps:

  • Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
  • Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
  • Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
  • Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

3 medium (6 to 8-inch-long) zucchini, trimmed
1/2 cup good store-bought pesto
8 tablespoons good olive oil, divided
1/4 cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1 1/4 cups panko (Japanese bread flakes)
3/4 cup freshly grated Italian Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for sprinkling

VEGAN OVEN-FRIED ZUCCHINI STICKS

This is an easy healthy appetizer or snack. It can also be used as a side dish.

Provided by SadieTheVeganLady

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 12



Vegan Oven-Fried Zucchini Sticks image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
  • Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
  • Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
  • Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
  • Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
  • Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 11.5 g, Fat 4.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 272 mg, Sugar 2.7 g

1 teaspoon olive oil
¼ cup water
2 tablespoons soy flour
⅓ cup plain bread crumbs
1 teaspoon herbes de Provence
¼ teaspoon garlic powder
¼ teaspoon salt
ground black pepper to taste
1 dash cayenne pepper
2 zucchinis, quartered and cut into spears
1 tablespoon vegan mayonnaise
1 tablespoon ketchup

BAKED PARMESAN ZUCCHINI STICKS

Discover a new crowd favorite when you make our Baked Parmesan Zucchini Sticks. With all the crisp from frying but none of the mess, our Baked Parmesan Zucchini Sticks are a great idea any night of the week.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 5



Baked Parmesan Zucchini Sticks image

Steps:

  • Heat oven to 450ºF.
  • Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl.
  • Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mix in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
  • Bake 12 to 13 min. or until golden brown, turning after 7 min. Serve with dressing.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.5651 g, Sugar 0 g, Protein 4 g

3 zucchini (1 lb.)
1/4 cup KRAFT Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
1 egg
1/2 cup KRAFT Lite Ranch Dressing

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 :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 60 sticks (approx)

Number Of Ingredients 7



Kittencal's Low-Fat Oven-Baked Zucchini Sticks image

Steps:

  • In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
  • In another bowl, beat egg/s lightly.
  • Dip zucchini sticks into eggs, then into breadcrumb mixture.
  • Transfer to a greased baking sheet that has been coated with nonstick spray.
  • 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).

Nutrition Facts : Calories 8.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.5, Sodium 25.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.5

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)

FRIED ZUCCHINI STICKS

Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.

Provided by Emo G.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 23m

Yield 4

Number Of Ingredients 9



Fried Zucchini Sticks image

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk buttermilk and eggs together in a shallow dish.
  • Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
  • Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
  • Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 48 g, Cholesterol 99.2 mg, Fat 17.2 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 570.1 mg, Sugar 5.2 g

oil for frying
¾ cup buttermilk
2 eggs
1 cup all-purpose flour
1 cup bread crumbs
¼ cup Parmesan cheese
½ teaspoon baking powder
¼ teaspoon salt
2 zucchini, sliced into 3-inch sticks

ZUCCHINI STICKS

Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch-style dressing.

Provided by KUMLA

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 40m

Yield 24

Number Of Ingredients 7



Zucchini Sticks image

Steps:

  • In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
  • In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
  • Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
  • Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 3.6 g, Cholesterol 34.4 mg, Fat 9.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 105.3 mg, Sugar 0.7 g

2 quarts oil for frying
4 eggs
¼ cup heavy cream
½ teaspoon ground black pepper
¼ teaspoon salt
3 zucchini, quartered
¾ cup Italian-style dry bread crumbs

BAKED ZUCCHINI STICKS

Sandra Lee shares a recipe. Got zucchini? Turn it into a tasty appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 8



Baked Zucchini Sticks image

Steps:

  • Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  • In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning.
  • In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture. Place on prepared cookie sheet. Spray zucchini with nonstick cooking spray.
  • Bake at 475° for 5 minutes. Remove from oven, turn zucchini sticks; spray with nonstick cooking spray. Return to oven, and bake an additional 5 minutes or until golden brown. Serve with marinara sauce for dipping.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 660 mg, Sugar 2 g, TransFat 1 g

1 cup Original Bisquick™ mix
2 tablespoons yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1 egg
3 medium zucchini, cut into 3x1/4-inch strips
Marinara sauce, heated, if desired

BAKED BREADED PARMESAN ZUCCHINI STICKS

Don't get me wrong, I LOVE fried zucchini sticks. But I came up with this recipe for baked one's in my quest of trying to eat more healthy

Provided by ImNotHere

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7



Baked Breaded Parmesan Zucchini Sticks image

Steps:

  • Heat oven to 400 degrees F. Cover a large baking sheet with foil for easy clean-up.
  • Wash zucchini and dry thoroughly. Trim ends from zucchini and cut in half crosswise. Cut each half lengthwise into thirds to make wedges.
  • Beat eggs in a shallow bowl. Combine Parmesan, breadcrumbs, salt and pepper on a plate.
  • Dip zucchini in egg, then turn in cheese mixture to coat. Place wedges, skin-side down, on baking sheet in a single layer. Bake 20 to 25 minutes, until light golden brown. Serve while hot.

Nutrition Facts : Calories 102, Fat 4.6, SaturatedFat 2.1, Cholesterol 77.9, Sodium 471.6, Carbohydrate 8.4, Fiber 1.4, Sugar 2.3, Protein 7.5

3 medium zucchini
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/2 cup grated parmesan cheese
1/3 cup Italian breadcrumbs
1/2 teaspoon salt and black pepper

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