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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 7.1 g
  • Cholesterol: 8.0 mg
  • Sodium: 979.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 6.3 g

View full nutritional breakdown of OVEN BAKED ZUCCHINI STICKS calories by ingredient
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OVEN BAKED ZUCCHINI STICKS

Submitted by: JMGASQUE
OVEN BAKED ZUCCHINI STICKS

Introduction

These baked zucchini sticks make for a great side item for most dinners. They are pretty easy to make and are also much healthier when compared to frying zucchini sticks. These baked zucchini sticks make for a great side item for most dinners. They are pretty easy to make and are also much healthier when compared to frying zucchini sticks.
Number of Servings: 4

Ingredients

    3 medium zucchini, 3/4 c whole wheat breadcrumbs (any kind will do even panko), 1/4 c grated parmesan cheese, 1 tsp. dried oregano, 1/2 tsp. ground pepper, 1/2 tsp. garlic powder, 1/4 tsp. salt ( or celery salt), 1 tbsp. olive oil.

Directions

1. Preheat oven to 450
2. Spray large baking sheet with oil cooking spray.
3. Cut zucchini lengt wise ( 1 1/2 in thick)
4. Tosss zucchini in a bowl with the olive oil.
5. Mix dry ingredients in a plastic bag.
6. Place zucchini in plastic bag and shake to coat.
7. Bake 20 min.
8. Turn zucchini, bake another 10-15 mins. or until golden
brown.
9. Serve with "Lemon Aioli" Sauce






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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    I have been making a nearly identical recipe for a couple years. (great minds think alike, right?) It goes over BIG with my co-workers and my young kids. At work, we use light 3-cheese ranch. My kids preffer no dip. It freezes well wrapped in foil, reheat in a toaster overn for a winter snack. - 8/12/09

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  • 2 of 2 people found this review helpful
    Does the calorie count include the olive oil (which is omitted from the recipe) and the lemon aoli sauce(what is that?) - 8/25/09

    Reply from JMGASQUE (9/4/09)
    Yes the calorie count does include the olive oil ... sorry to have omited it in the version that appears. Lemon Aoli is a mayonnise base sauce with lemon juice (look up recipe).


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  • Incredible!
    2 of 2 people found this review helpful
    Made this recipe tonight using crushed Pepperidge Farm Herb Seasoned stuffing. The zucchini was tender on the inside and crunchy from the bread crumbs on the outside and the parmesan cheese added a nice flavor. Our 14 yr. old son, who is not a fan of zucchini, loved it. Will definitely make again - 8/24/09

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  • Incredible!
    2 of 2 people found this review helpful
    Tried this recipe for dinner last night. My husband and I loved it. The zucchini cooks up soft on the inside but crispy on the outside, and was delicious. We have a bumper crop from our garden right now so we're trying to eat it every night with dinner, and this was another great way to have it. - 8/18/09

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  • Incredible!
    2 of 2 people found this review helpful
    The best I've ever had! Way better than fried. You should try it. - 8/15/09

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  • Very Good
    1 of 1 people found this review helpful
    This was great. Will certainly make again. I used 2 zucchini with 1/2 cup of breadcrumbs with no parmesan and still had at least 1/4 cup of breadcrumbs leftover. - 7/14/11

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  • 1 of 1 people found this review helpful
    Tried a modified version with panko, and Mrs. Dash garlic & herb instead of the oregano and cheese. Pretty good! - 8/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    Who needs french fries. I forgot to coat in oil but the dry stuff stuck just fine. I also left out the salt and pepper and used 1/2 tsp of Mrs. Dash Table blend. I used Kraft Three Cheese Ranch dressing for dip. The zucchini was so soft and tender and tasty. I am making them again for dinner. - 5/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    My mom and I loved these! She came over for dinner and I had zucchini I didn't want going bad. Everyone knows how that goes. Anyway, I didn't have any oregano and I used Italian Bread Crumbs. Turned out delish! Bought more zucchini today to make them for my 5-year-old daughter who loves zucchini! - 2/11/10

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  • Very Good
    1 of 1 people found this review helpful
    my husband loved this! - 9/1/09

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  • Very Good
    1 of 1 people found this review helpful
    yum - 8/27/09

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  • Incredible!
    1 of 2 people found this review helpful
    I make a similar baked zucchini fry, I spice it up with cajun seasoning mixed with the breadcrumbs. - 8/25/09

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  • Very Good
    1 of 1 people found this review helpful
    I made this last night, and it was yummy! I ground up french fried onions, put the parm, garlic powder and italian seasoning in, and dipped the sticks in EVOO, and breaded them. Turned out yummy, even the hubby liked them! Thanks! - 8/24/09

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  • 1 of 3 people found this review helpful
    sounds yummy - 8/24/09

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  • 1 of 1 people found this review helpful
    Looks awesome, can someone advise how many sticks make a serving? - 8/21/09

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  • Good
    1 of 2 people found this review helpful
    It was not what I thought it would be but then I have not had a great deal of zucchini before. - 8/19/09

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome recipe! Thanks for sharing!! Would love your recipe for lemon aioli too. - 8/17/09

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  • 1 of 3 people found this review helpful
    Going to try this for lunch for the grandchildren. Plain zucchini doesn't go real well, they love it baked in bread tho. So I hope this will be a new way to use the excess from the garden. - 8/15/09

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  • yummmmmmmm I made these after the vegan snacks. I should have made this one instead. It was very good - 11/16/12

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  • I upped the temp to 475 ~ baked for about 25 minutes and did not flip them. I used the whole wheat Pastene Italian Bread Crumbs and followed the rest of the recipe. Served with cocktail sauce. Delicious! - 9/8/12

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  • I can't rate it yet. This sounds good and I would like to make it, but how can I get the water out of the zucchini if I want it in the larger pieces like the recipe? Also, what can I use instead of bread crumbs for the crust? I need to keep it low carb because I am diabetic. - 11/16/11

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  • My zucchini spears were not especially crunchy but sure were good. I would certainly make again. - 11/2/11

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  • Made this for supper tonight with zucchini fresh from the garden! Very good! We dipped them in tzatziki sauce. Will definitely make this again. - 7/30/11

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  • Just made this for the family's lunch using egg instead of olive oil. We served it with ranch dressing and a honey mustard dip. Fantastic and so easy! - 7/19/11

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  • Delicious. Will make again. - 7/18/11

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