Easiest Way to Cook Perfect oven baked zucchini sticks

oven baked zucchini sticks. Dip zucchini sticks into the egg whites then into the bread crumbs, a few at a time and coat well. Place the breaded zucchini sticks in a single layer on the prepared baking sheets and. I honestly can’t think of a better way to get your kids to eat their veggies.

oven baked zucchini sticks Baked Zucchini Sticks recipe: Try this Baked Zucchini Sticks recipe, or contribute your own. Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and calories. Serve with a side of your favorite marinara sauce for dipping. You can cook oven baked zucchini sticks using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of oven baked zucchini sticks

  1. It’s 1 medium of zucchini.
  2. Prepare 1 of egg.
  3. You need 3/4 cup of skimmed milk.
  4. You need 4 tbsp of flour.
  5. Prepare 1 cup of bread crumbs.
  6. Prepare 1 of salt & pepper to taste.

Drizzle a little lemon juice and garnish with minced parsley and freshly grated cheese over the top. And there you have it, zucchini sticks. Mediterranean Baked Zucchini Sticks Recipe is crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading. These zucchini sticks are the case when food tastes great even cold, same with Parmesan zucchini sticks.

oven baked zucchini sticks step by step

  1. preheat oven to 350°F.
  2. cut zucchini into matchsticks. put in bowl with milk..
  3. dredge in flour, then egg, and coat in bread crumbs..
  4. bake for 30 minutes turning half way through cooking time..
  5. serve with ranch, honey mustard or chili sauce..

So, serve hot or eat straight out of the fridge. These zucchini sticks are the healthier version of french fries as they are baked in oven with no oil. These zucchini sticks are crunchy on the outside and very well cooked on the inside. These are light, tasty and absolutely addicting! As we love to dip fries into some sauce, I prepared a yogurt sauce with.

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