Rosemary Zucchini Sticks Recipes

FRIED ZUCCHINI STICKS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk buttermilk and eggs together in a shallow dish.
• Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
• Dip zucchini sticks into the egg mixture; roll in bread crumbs to coat. Dip in the egg mixture again; reroll in bread crumbs.
• Cook breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.

ZUCCHINI WITH ROSEMARY AND GARLIC

Steps:

• Toss the zucchini into a large frying pan and add the olive oil. Stir.
• Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
• Add the crushed garlic and season with salt and freshly ground pepper.
• Serve warm as a side dish or on its own with some warm crusty bread.

ROSEMARY ZUCCHINI STICKS

Steps:

• 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.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch dressing.