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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

Better than the fried version Better than the fried version
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

Number of Servings: 4

Recipe submitted by SparkPeople user JMGASQUE.






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Member Ratings For This Recipe

  • MOMLYN

    Incredible!
    6 of 6 people found this review helpful
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    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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  • KNITAHOLIC62


    2 of 2 people found this review helpful
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    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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  • LUCASGOALIEMOM

    Incredible!
    2 of 2 people found this review helpful
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    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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  • CYNLETSIM

    Incredible!
    2 of 2 people found this review helpful
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    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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  • DLL1971

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

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  • ACULAC

    Very Good
    1 of 1 people found this review helpful
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    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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  • KMP924


    1 of 1 people found this review helpful
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    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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  • MOM23CUTIES357

    Incredible!
    1 of 1 people found this review helpful
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    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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  • IHEARTMADDIEMOO

    Incredible!
    1 of 1 people found this review helpful
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    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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  • ROBYN216

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

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  • REBECKY44

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

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  • THUNTER4

    Incredible!
    1 of 2 people found this review helpful
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    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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  • SARASSWEET

    Very Good
    1 of 1 people found this review helpful
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    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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  • MEOWCRAZY


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

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  • ELIBABES


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

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  • SCIGEEK

    Good
    1 of 2 people found this review helpful
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    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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  • ZAEZAE

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

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  • FLAME42


    1 of 3 people found this review helpful
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    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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  • LKCORBIN


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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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  • KAFFEE11

    Incredible!
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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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  • WHIPPER75229


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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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  • 123NANA1

    Incredible!
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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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  • HOCKEYMOM4GRAY

    Incredible!
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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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  • TYLFAMILY

    Incredible!
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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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  • MS5835

    Incredible!
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    Delicious. Will make again. - 7/18/11

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  • QUIT_SPARKPPL

    Good
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    It tasted pretty good, but because zucchini releases so much water when cooked, it can turn out mushy, then your crumbs are so sogged out, they'll never crisp. Another way to do this recipe is to grate the zuke, squeeze the juice out, then add ingrediens and bake it a la gratin. - 11/11/10

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  • 1JBLESSED54


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    they were pretty good. I would make them again. - 7/14/10

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  • 2RICKIE

    Incredible!
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    This is so easy and very tasty! - 7/3/10

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  • PENNYJO1947


    0 of 1 people found this review helpful
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    This sounds good. Wonder if you could use eggplant? - 1/9/10

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  • MUGSYMOM

    Very Good
    0 of 2 people found this review helpful
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    Sounds great!..I have a load of zucchini waiting to be eaten! Yummo. - 8/28/09

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