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Oven-Fried Zucchini Sticks

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

Your rating: None Average: 3.7 (294 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.



READER'S COMMENT:
"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

01/18/2014

Absolutely delicious! Better than fried! Great alternative to French fries!

Comments
06/21/2013
Anonymous
Very Tasty!

I made these the first time exactly as directed and they came out very yummy, though with some floury spots in places that didn't crisp up quite right. The next time I made them, I added a couple pinches of ground cayenne pepper to the flour/seasoning mix--that worked pretty well! I also used both zucchini and a yellow squash I needed to use up, and the recipe worked for the yellow squash, as well. The next time I make them, I will use the suggestion in these reviews of adding extra cooking spray to help ensure crispiness, and I might add a bit of Parmesan cheese. You notice I keep saying "next time"--these sticks are that good.

Comments
01/04/2012
Crispy, yet tender

I changed the flours in the recipe to rice flour since I am gluten intolerant. It was excellent! I personally liked them best without any dipping sauce, but I used ranch (I am from Texas). The first batch I made I lined my pan with aluminum foil and that was not a great idea, I think they needed to cook longer with the foil. I do agree that you need to do a generous coat of cooking spray to help them brown or you will have some floury spots. It was a delicious recipe I can't wait to try again!

healthy, can be turned gluten free
Comments
09/02/2011
Involved Recipe, Bad Substitution

This recipe required a good bit of work to dip all the slices in the egg and then the flour mixture (I did this individually), and I made quite a mess! Also, I substituted all white flour and did not use any whole wheat flour. I used lots of cooking spray, as was recommended by other reviewers (good recommendation), but the places that did not brown adequately had a very floury taste. Perhaps with a slightly longer cooking time I would have had better results.

I might try this recipe again, but my first try was disappointing for the effort I put forth!

Comments
07/22/2011
Not too bad for a first attempt!

I made these last night for dinner. As I was making them, I realized that I didn't have cornmeal but corn flour. Tried it anyway. Probably not as good as having all of the "true" ingredients but most were great tasting. I was expecting more of a crunch (probably because of the flour vs meal) I am keeping this to try again. Look forward to using some of your suggestions!

Great taste
Comments (1)

11 comments

Anonymous wrote 5 weeks 1 day ago

I love this recipe!

I love this recipe!

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