Baked Zucchini Sticks Recipe
Daily Value: 5%
Low-Fat-Abs, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||48µg||12%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
OK, so I have a serious obsession with anything breaded — breaded cheese, breaded chicken, breaded onion rings. Mmm, it just makes everything taste that much better. So why not zucchini?
I wanted to make a healthier version without all the butter and oil that is required when deep-frying these babies. Baked is the way to go people! I added a hint of Parmesan to the Italian breadcrumbs and these tasted absolutely amazing.
- Cooking spray
- 3 tablespoons Italian breadcrumbs
- 2 tablespoons grated Parmesan
- 1 egg white
- 1 teaspoon skim milk
- 2 large zucchini, quartered lengthwise, then halved (about 16 sticks)
- 1/3 cup marinara sauce, warmed
Preheat oven to 400 degrees.
Coat a baking sheet with cooking spray and set aside. Combine the breadcrumbs and Parmesan in a shallow dish. Combine the egg white and milk in another dish and beat with a fork until well blended.
Dip each zucchini stick first into the breadcrumb mixture, then into the egg white mixture, allowing excess to drip back into the dish. Roll again in the crumb mixture to coat.
Place the zucchini sticks on the baking sheet and spray with cooking spray. Bake until golden brown, about 15-18 minutes. Serve with marinara sauce and enjoy.
Serving size: 4 sticks plus 4 teaspoons marinara sauce
Total fat: 2.0 g
Total carbohydrate: 9 g
Dietary fiber: 1.0 g
Protein: 4 g
Special Designations: Healthy