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Baked Zucchini Sticks

June 25, 2012

When life gives you zucchini, make zucchini sticks, I always say. Well, I don’t always say that, but maybe I should because these are super! They’re light and crispy–not heavy and greasy like the deep fried version at most restaurants. But trust me, they are equally satisfying! Thanks to skinnytaste.com for the recipe.

3 medium zucchini, sliced into 3-inch x 1/2-inch sticks
1 egg white
1/3 cup seasoned bread crumbs
2 Tablespoons grated parmesan cheese
Pam cooking spray
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Extra virgin olive oil for drizzling.


  • Preheat oven to 425 degrees F.
  • Spray cookie sheet with cooking spray and set aside.
  • In a small bowl, beat egg whites and season with salt and pepper to taste.
  • In a large ziploc bag, place breadcrumbs, garlic powder and cheese. Shake well.
  • Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat.
  • Place breaded zucchini in a single layer onto cookie sheet and drizzle with olive oil.
  • Bake 20-25 minutes, or until golden brown. (Be careful not to over cook or they’ll be mushy.)
  • Serve with ranch dressing or marinara sauce for dipping.
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