Friday, September 23, 2011

Baked Zucchini Sticks

Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market.  Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.


  • 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1 teaspoon oregano 
  • 2 eggs
  1. Preheat oven to 400°F.  Line baking sheet with parchment paper...or sprayed well with cooking oil.
  2. Combine bread crumbs, Parmesan cheese, salt and oregano.
  3. Beat eggs in shallow bowl until frothy.
  4. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time.
  5. Place in single layer on baking sheet.
  6. Bake 20 minutes or until tender crisp and golden in colour.
  7. Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa. 
  8. Serves 6

    13 comments:

    1. I want to try these! I have never made them in the oven and they look very yummy! ♥

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    2. Oh my goodness - I LOVE THESE! And can't find them anywhere in restaurants anymore. I had once thought about making them but the deep frying nightmare made me opt out. I WILL make these this weekend - with a dipping sauce of Newmans Natural Sockaroni sauce - and a glass of ice cold water with lemon slices... My mouth is watering!!!

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    3. these look so good and i've been trying to find lots of different ways to use zucchini

      thank you x

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    4. This is a recipe I will try. It looks delicious and I love zucchini!
      Blessings, Joanne

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    5. oh, they look heavenly....
      some sort of "BUG" ate the vines of our zucchini this year, so we didn't get very many at all....we usually get sick of it, but boy, not this year...

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    6. This is definitely a recipe that I will try. I have some monster zucchini in my garden, hopefully I can find some small one too.

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    7. Definitely a keeper! I love zucchini and this recipe is right up my alley! Wouldn't they taste delicious dipped in Ranch Dressing!
      Blessings,
      AMY

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    8. I think this might be the perfect savory for my party on Tuesday night. Cheers...thanks for the tip.

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    9. It does sound like a happy munching recipe. Wonder if the same recipe would work with green tomatoes and Japanese egg plant. We've got lots of those two items to experiment with.

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    10. I made a really yummy variation of these using shake n bake chicken coating mix but these look 100 times better. Making them for dinner tonight, thanks for the amazing blog ladies.

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    11. Oh these are sooooooooooo good!! I've been making these since shortly after you added this recipe. So easy and delicious!

      Thought I'd share the dip I make that we enjoy with these zucchini strips:

      Jan's HomeMade Dressing

      2 cloves Garlic, minced (we love garlic, and I use 3 or 4 cloves)
      1/4 teaspoon Salt
      1/4 cup chopped Parsley (flat or curly)
      2-3 Tablespoons Chives, minced
      1 1/2 Cups Hellmann's Mayonnaise
      1/2-3/4 Cups Sour Cream
      1 Tablespoon White Vinegar
      1 teaspoon Worcestershire sauce
      1/8 teaspoon Cayenne pepper
      1/4 teaspoon Oregano
      2-3 Tablespoons minced, fresh Dill (can use dry - but use perhaps 1-2 teaspoons, to taste)
      Buttermilk, to thin to desired dipping consistency

      Mix ingredients together (not in a metal bowl) and refrigerate for at least an hour before serving. Keeps several days in the refrigerator...for dipping raw veggies or even chips!

      Jan

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      Replies
      1. Thanks, Jan. Your dip sounds delicious...and I'll be trying it. Soon!

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