Kittencals Low Fat Oven Baked Zucchini Sticks Recipes

BAKED ZUCCHINI STICKS

Steps:

• Preheat the oven to 425°F. Spray 2 large baking sheets with cooking spray and set aside.
• Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick.
• In a small bowl, beat the egg whites and season with salt and pepper. In a medium shallow bowl, combine the breadcrumbs, Romano cheese, garlic powder and mix well.
• Dip zucchini sticks into the egg whites then into the bread crumbs, a few at a time and coat well.
• Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray with more oil on top. Bake for about 22-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping if desired.
• Preheat the air fryer 400F. Air fry in a single layer, in batches, 12 to 14 minutes, turning halfway until golden.

KITTENCAL'S LOW-FAT OVEN-BAKED ZUCCHINI STICKS

Steps:

• In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
• In another bowl, beat egg/s lightly.
• Dip zucchini sticks into eggs, then into breadcrumb mixture.
• Transfer to a greased baking sheet that has been coated with nonstick spray.
• Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).

NAT'S OVEN BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 450 F.
• Spray large baking sheet with oil cooking spray.
• Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• Toss zucchini in a bowl with the olive oil.
• Mix dry ingredients in a plastic bag.
• Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• Bake 20 minutes.
• Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

KITTENCAL'S FRIED PARMESAN ZUCCHINI STICKS

Steps:

• In a shallow bowl whisk the eggs with water.
• In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
• Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
• Heat oil in a skillet until hot.
• Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
• Transfer to a paper towel-lined plate.
• Serve immediately.

KITTENCAL'S GRILLED ZUCCHINI

Steps:

• Slice the zucchini into 1/2 to 3/4-inch slices (or as desired).
• In a large bowl whisk together the salad dressing with olive oil and minced garlic.
• Place the zucchini slices in the bowl and toss to coat.
• Place on a plate, then sprinkle with freshly ground black pepper.
• Allow to sit at room temperature for 10 minutes.
• Place onto a hot grill.
• Grill for about 4-5 minutes or until nice grill marks appear and the slices are slightly limp.
• Remove to a plate then sprinkle lightly with kosher or table salt.