May 3, 2012

Market Fresh Recipes: Baked Zucchini Sticks



Baked Zucchini Sticks 

I love Pinterest, and have found it to be a great tool in finding new and exciting recipes to use. There are a ton of awesome recipes that pair perfectly with the farm fresh produce at the West Chester Growers Market.  I found this pin a few weeks ago, and finally had a chance to try it out last night.  The picture from the recipe looked SCRUMPTIOUS, but I've tried enough recipes to know that how nice a picture looks and how tasty a recipe turns out can be two very different things.


Well, not this time.


The recipe I found for Baked Zucchini Sticks was absolutely fantastic.  We made a fun dipping sauce (recipe is below), and tore through the batch. I used 2 smallish zukes, and thought we'd come up short.  I was amazed at how many Zucchini Sticks came from 2 small squash!


These Zucchini Sticks make a great appetizer, after school snack or side dish to dinner.  My 4-year old daughter even liked them - so it might be a nice way to get your kids to eat their veggies!




  • 3 medium zucchini, unpeeled, cut into 3"-long stick
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon Pizza Seasoning or mixed Italian herbs
  • olive oil spray
  • 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
1) Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
2) Combine the Panko, Parmesan, and pizza seasoning; set aside.
3) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
4) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
5) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
6) Serve immediately


Yield: about 3 dozen zucchini sticks


  • 1/2 cup sour cream (I substituted 1/2 cup of Greek Yogurt + 1 TBS Light Mayonnaise)
  • 2 tablespoons ketchup
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoon fresh horseradish
  • 1/4 teaspoon paprika

In a mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

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I plan on making these again over the weekend, but with asparagus instead of Zucchini. I will let you know how it turns out!

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