Oven-Fried Zucchini Sticks

August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.7 (328 votes)

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.

"I enjoy dipping zucchini, as well as other veggies, in buttermilk, then seasoned brown rice flour -- and frying them in a third of an inch of olive oil or canola. I got this from Judy Rodgers' Zuni Cafe Cookbook -- she calls them "...

18 Reviews for Oven-Fried Zucchini Sticks

Great Alternative to French Fries

I've made these many times & they are my favorite alternative to french fries. When I started to use a cornmeal that was more coarse, I got that extra delicious crunch I was looking for. And I always add a little more cornmeal than called for. Also, an even coating of spray is essential to making them brown properly; otherwise they'll turn out with white floury spots.

crunchy, not fried, delicious
A great alternative for french fries

I was searching for something new for my zucchini other then grilled or steamed. This is a great dish I made them a few days ago and was surprised at how good they were. Only complaint I couldn't keep them really crunchy for long they have to be eaten hot hot. I will be making again for sure.

delish, crunchy, helps with fried food cravings
Hard for coating to stay put.

I had trouble with the coating staying on but loved the taste. I probably wouldn't serve them.

Very yummy.

I made these tonight and was impressed with the results! Since I was lacking the cornmeal, I substituted a handful (2 tbsp. worth) of crunched up baked low-fat tostitos. The extra crunch was awesome with the texture of the zucchini. On the down side, I also had a very hard time getting the "breading" to coat. When served, I added a little low-fat sour cream for dipping, and even the veggie hater (my husband) of our home enjoyed them & was eating them like french fries! Next time, will try the ranch dressing as a dip! Overall, great recipe!


I read through the comments first before making this, and it was totally worth it. I followed the recipe and added the suggestions from the forum (except for the baking tips). I agree that baking them on a cooling rack over a baking sheet and having them spaced apart is important; an even coating with spray is key for a nice brown fry; that a little bit of parm and/or ranch dressing makes them taste even better; and that the plastic bag technique is also work well for coating. My two tiny additions are that I moved my zucchini sticks around using a tong, and that kept the coating on pretty well. I also used an older zucchini (you know, the baseball bat sized ones), and honestly we didn't noticed and thought it was still very good. My husband is convinced these are somehow terrible for him because they taste very good. I'll totally make these again.


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