Rosemary Zucchini Sticks

Rosemary Zucchini Sticks

"'Our family loves zucchini, but fried zucchini has too much fat. So I baked these one day and everybody--even the grandchildren--thought they were great,' writes Betty Jackson of White Pine, Tennessee."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 20-25 minutes or until tender and golden, turning once.

Footnotes

  • Nutritional Analysis: One serving (4 zucchini sticks) equals 144 calories, 2 g fat (1 g saturated fat), 53 g cholesterol, 814 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Reviews

Read all reviews 45
  1. 54 Ratings

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Most helpful positive review

5 stars and super tasty, although I did a few things different... I coated them using 3 covered bowls to toss them in: 1st: flour (1 cup), then 2nd: eggs (2) and then 3rd I tossed them in the br...

Most helpful critical review

I was excited about this recipe but it ended up tasting bland, not going to make again.

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5 stars and super tasty, although I did a few things different... I coated them using 3 covered bowls to toss them in: 1st: flour (1 cup), then 2nd: eggs (2) and then 3rd I tossed them in the br...

Remarkably delicious considering something like this is ususally better fried. I used fresh rosemary, salt and pepper, and homemade bread crumbs made from "Stuffing Bread," also from this site, ...

These were delicious!! I ate one to test them because I'm brining them to a potluck and ended up eating 4 of them lol...oops! DELICIOUS and so easy and fast and no frying! Thanks for the reci...

I cannot believe in all the years I have made breaded zucchini that I never baked it. How much more healthier is this! Loved it. I didn't use the rosemary, I thought it might clash with my se...

Really good. I did add some parmesan, garlic powder and salt to crumb mixture. I had to use dried rosemary. I'm sure they will be even better with fresh. Love the crunchy crust. Thanks for ...

These were great! My husband and boys liked them too. I used non stick foil and sprayed them with pam before baking. For a dipping sauce I used light mayo, dijon mustard, black pepper and a li...

Yummy, but no need to peel the zucchini! I used ground sage instead of rosemary (and also parmesan cheese and garlic powder in with plain bread crumbs) and they were delicious.

I was excited about this recipe but it ended up tasting bland, not going to make again.

Very good recipe! I used egg beaters and it turned out great. Nice thick coating, very crispy. I served it with marinara and ranch dressing, and the kids ate it right up! Thanks!

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