Baked Zucchini Sticks Recipe

Apr 20, 2012 @ 3:52 PM
Posted by Kelly Hunt, Special Contributor

Nutrition

Cal/Serving: 91
Daily Value: 5%
Servings: 4

Vegetarian, Low-Fat-Abs

Fat	3g	5%
Saturated	1g	7%
Trans	0g	0%
Carbs	11g	4%
Fiber	2g	9%
Sugars	6g	0%
Protein	6g	13%
Cholesterol	5mg	2%
Sodium	271mg	11%
Calcium	128mg	13%
Magnesium	39mg	10%
Potassium	524mg	15%
Iron	1mg	6%
Zinc	1mg	6%
Vitamin A	527IU	11%
Vitamin C	29mg	49%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	14%
Niacin (B3)	2mg	10%
Vitamin B6	0mg	15%
Folic Acid (B9)	48µg	12%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	4%
Vitamin K	10µg	13%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

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More Recipes By Kelly Hunt

Kelly Hunt

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.

INGREDIENTS

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

DIRECTIONS

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.

Recipe Details

Per Serving

Serving size: 4 sticks plus 4 teaspoons marinara sauce

Calories: 69

Total fat: 2.0 g

Total carbohydrate: 9 g

Dietary fiber: 1.0 g

Protein: 4 g

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