Zucchini sticks, also known as zucchini fries, are a delicious and healthy snack or side dish that can be easily prepared at home. Made from zucchini, a versatile vegetable, zucchini sticks are a great way to incorporate more vegetables into your diet. They are crispy on the outside, tender on the inside, and can be seasoned with various herbs and spices to suit your taste. Whether you prefer baked or fried zucchini sticks, there are numerous recipes available to guide you through the process. With just a few simple ingredients and a bit of time, you can create a tasty and satisfying dish that will be enjoyed by both adults and children alike. Get ready to explore the world of zucchini sticks and find the perfect recipe that suits your preferences.
Check out the recipes below so you can choose the best recipe for yourself!
FRIED ZUCCHINI STICKS
Our garden always produces a ton of zucchini in the summer. This is one of our favorite ways to cook it. Serve with ranch dressing for dipping.
Provided by Emo G.
Categories Side Dish Vegetables Squash Zucchini
Time 23m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 48 g, Cholesterol 99.2 mg, Fat 17.2 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 570.1 mg, Sugar 5.2 g
OVEN-FRIED ZUCCHINI STICKS
Make and share this Oven-Fried Zucchini Sticks recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
PARMESAN PESTO ZUCCHINI STICKS
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
- Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
- Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
BAKED ZUCCHINI STICKS
These very healthy baked zucchini sticks recipe can double as a great appetizer or side dish for an Italian meal. Serve with pizza sauce either way... great flavor and texture!
Provided by LADYSIMMONS21
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a dark baking sheet with cooking spray.
- Mix egg, water, and pepper together in a bowl. Combine bread crumbs, Parmesan cheese, parsley, garlic powder, and onion powder in a separate bowl.
- Dip zucchini sticks in egg mixture, allowing excess liquid to drip back into the bowl. Press coated sticks into the bread crumb mixture until fully coated. Arrange coated sticks on the prepared baking sheet in a single layer. Spray sticks with cooking spray.
- Bake in the preheated oven for 15 minutes. Carefully flip sticks, trying not to break the coating from the zucchini, and continue baking until lightly browned, about 10 minutes more. If not brown enough, turn on the oven's broiler and broil for 2 to 3 minutes.
Nutrition Facts : Calories 81.4 calories, Carbohydrate 10.7 g, Cholesterol 47.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 252.5 mg, Sugar 0.8 g
BAKED BREADED PARMESAN ZUCCHINI STICKS
Don't get me wrong, I LOVE fried zucchini sticks. But I came up with this recipe for baked one's in my quest of trying to eat more healthy
Provided by ImNotHere
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F. Cover a large baking sheet with foil for easy clean-up.
- Wash zucchini and dry thoroughly. Trim ends from zucchini and cut in half crosswise. Cut each half lengthwise into thirds to make wedges.
- Beat eggs in a shallow bowl. Combine Parmesan, breadcrumbs, salt and pepper on a plate.
- Dip zucchini in egg, then turn in cheese mixture to coat. Place wedges, skin-side down, on baking sheet in a single layer. Bake 20 to 25 minutes, until light golden brown. Serve while hot.
Nutrition Facts : Calories 102, Fat 4.6, SaturatedFat 2.1, Cholesterol 77.9, Sodium 471.6, Carbohydrate 8.4, Fiber 1.4, Sugar 2.3, Protein 7.5
BEER BATTER- ZUCCHINI STICKS
Make and share this Beer Batter- Zucchini Sticks recipe from Food.com.
Provided by MARIA MAC
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper.
- Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl.
- Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.
- Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter.
- Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.
Nutrition Facts : Calories 838.7, Fat 73.3, SaturatedFat 9.5, Sodium 1957.4, Carbohydrate 40, Fiber 2.7, Sugar 2.9, Protein 6.2
KITTENCAL'S LOW-FAT OVEN-BAKED ZUCCHINI STICKS
A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 60 sticks (approx)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 8.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.5, Sodium 25.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.5
VEGAN OVEN-FRIED ZUCCHINI STICKS
This is an easy healthy appetizer or snack. It can also be used as a side dish.
Provided by SadieTheVeganLady
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
- Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
- Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
- Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
- Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
- Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 11.5 g, Fat 4.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 272 mg, Sugar 2.7 g
CHEESY ZUCCHINI STICKS
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Line a rimmed cookie sheet with aluminum foil.
- Cut zucchini into thick wedges.
- Place the zucchini on baking sheet.
- In a small bowl, stir together the melted butter and garlic.
- Brush the garlic/butter mixture onto zucchini.
- Sprinkle with garlic salt and shredded Mozzarella cheese.
- Bake in preheated oven 11-13 minutes until the cheese starts to brown and zucchini are fork tender. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 647 kcal, Fat 61 g, SaturatedFat 38 g, Cholesterol 167 mg, Sodium 875 mg, Carbohydrate 0 g, Sugar 0 g, Protein 24 mg
BAKED ZUCCHINI STICKS
Sandra Lee shares a recipe. Got zucchini? Turn it into a tasty appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
- In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning.
- In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture. Place on prepared cookie sheet. Spray zucchini with nonstick cooking spray.
- Bake at 475° for 5 minutes. Remove from oven, turn zucchini sticks; spray with nonstick cooking spray. Return to oven, and bake an additional 5 minutes or until golden brown. Serve with marinara sauce for dipping.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 660 mg, Sugar 2 g, TransFat 1 g
ZESTY ZUCCHINI STICKS
Make and share this Zesty Zucchini Sticks recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix crumbs and parmesan.
- Dip zucchini strips in beaten egg, then in crumb mixture.
- Spray baking sheet with cooking spray.
- Place strips on sheet.
- Bake at 425* for 20-25 minutes, or until golden.
ZUCCHINI STICKS
Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch-style dressing.
Provided by KUMLA
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C).
- In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl.
- Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
- Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 3.6 g, Cholesterol 34.4 mg, Fat 9.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 105.3 mg, Sugar 0.7 g
OVEN-FRIED ZUCCHINI STICKS
Totally yummy, super easy and low cal. Similar to recipe from Eating Well Magazine, Aug. 2005, but using less flour.
Provided by Mugsiewugsie
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F Coat a large baking sheet with cooking spray.
- Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
- Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
- Bake on the center rack for 7-10 minutes. Turn the zucchini and coat any floury spots with cooking spray.
- Continue to bake until golden and just tender, about 5 minutes more.
- Serve hot.
FRENCH FRIED ZUCCHINI STICKS
Steps:
- Cut off and discard ends of zucchini. Cut into julienne strips 1-1/2 inches long by 1/4 inch thick (like for french fried potatoes) Place sticks in a colander;sprinkle with salt. Let stand 30 minutes (Excess liquid will drain off) Rinse briefly in cold water and pat dry with paper towels; toss with flour until well-coated. Heat 1-1/2 inches oil with garlic until hot. Brown zucchini in a single layer until golden brown. Drain and serve. Any leftovers are good chilled.
BAKED ZUCCHINI STICKS AND SWEET ONION DIP
Steps:
- Cut each zucchini into 3″ sticks about the diameter of your finger. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Dip: First, melt butter in a medium-sized frying pan over moderate heat, and add onion Cook at medium-low heat, stirring occasionally, until the onion softens, then caramelizes. (20 and 25 minutes). (Note: The lower the heat, the longer it takes, but the less likely you are to burn the onions.) When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: caramelized onions, cider vinegar, honey, prepared mustard Process until fairly smooth. Remove from the processor, and stir in mayo. (The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.) Rinse zucchini sticks thoroughly to get rid of any excess salt. Pat dry with paper towels. Preheat oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Breading/coating. Combine the following: Panko bread crumbs, freshly grated Parmesan cheese and Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. Dip each zucchini stick in the egg and then roll it in the crumbs. Place the sticks on the prepared baking sheet. Bake for +/- 12 minutes, until they're starting to brown. Remove from oven, turn. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp, looking for a speckled golden brown appearance. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.
OVEN-FRIED ZUCCHINI STICKS
Steps:
- 1 Preheat oven to 400 degrees F. 2 Spray a cookie sheet with cooking spray. 3 Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine. 4 Set aside. 5 Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. 6 Beat egg and milk in a shallow bowl. 7 Dip each on the coated cookie sheet. 8 Repeat with rest of sticks. 9 Bake for 10-15 minutes or until brown and tender. 10 Serve with warm spaghetti sauce or ranch dressing.
BREADED ZUCCHINI STICKS
A tasty appetizer served with knock off of Outback's dipping sauce. I found this recipe through jamisdelishkitch.blogspot.com.
Provided by Jayne Rossi-Elliott
Categories Vegetable Appetizers
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees. Cut zucchini into strips and individually bread by placing in egg wash and then mixture of bread crumbs and cheese. Place on greased baking dish. Lightly spray with oil after placing on baking dish. Bake 6 minutes on each side. Serve with Bloomin' Sauce.
- 2. Bloomin' Sauce: Mix all ingredients.
ZUCCHINI STICKS
CRISPY AND GOOD!! A nice side dish for any meal. This recipe came from a Charleston, SC, fundraiser cookbook. Quick and easy.
Provided by Seasoned Cook
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash zucchini, but do not peel, slice off ends. Cut into lengthwise strips, about 1/2 inch thick.
- Sprinkle with salt and pepper. Place zucchini on a paper towel. Let zucchini "sweat" while you prepare your other side dishes. Blot beads of water from zucchini with paper towels and proceed with recipe. (This allows for a more crispier fried zucchini.) Roll in flour. Beat egg and add one teaspoon of milk. Dip in egg mixture. Roll in mixture of cornmeal and flour.
- Fry on medium heat in vegetable oil until lightly brown and crisp on all sides. May shake with additional salt. Enjoy!
SPICY BAKED ZUCCHINI STICKS
Steps:
- Preheat oven to 400 degrees. Line cookie sheet with parchment paper. Set aside. Cut zucchini in half down the center, then again into 4-6 wedges to create sticks. Toss the zucchini wedges with the oil and spices until evenly coated. Place in a single layer on the prepared cookie sheet. Bake at 400 degrees for 35-40 minutes, stirring every 10-15 minutes.
CRISPY PARMESAN ZUCCHINI STICKS
My new favorite recipe! I missed my summer produce by working long hours, so I've been hungry for zucchini. So, first, panko is a coarse bread crumb (almost like cracker) found by the other bread crumbs. Second, you can be creative -- I tried summer squash, tilapia, and other stuff instead of zucchini. Third, I found the egg...
Provided by Nicole Bredeweg
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 450*F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 tsp salt, garlic powder, and pepper in shallow dish.
- 2. Place eggs in shallow dish. Combine panko, cheese, remaining 1/2 tsp salt, and cayenne in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Dip in egg, letting excess drip off. Roll in panko mix, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
- 3. Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.
Tips:
- Choose the right zucchini. For best results, use medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
- Cut the zucchini into even-sized sticks. This will help them cook evenly.
- Coat the zucchini sticks in a mixture of flour, eggs, and breadcrumbs. This will help them get crispy when fried.
- Fry the zucchini sticks in hot oil until they are golden brown and crispy. Be careful not to overcrowd the pan, or the zucchini sticks will not cook evenly.
- Drain the zucchini sticks on paper towels before serving. This will help remove any excess oil.
- Serve the zucchini sticks with your favorite dipping sauce. Ranch dressing, marinara sauce, or tzatziki sauce are all great options.
- For a healthier version of zucchini sticks, bake them in the oven instead of frying them. Preheat the oven to 450 degrees Fahrenheit and bake the zucchini sticks for 15-20 minutes, or until they are tender and slightly browned.
Conclusion:
Zucchini sticks are a delicious and versatile appetizer or side dish. They can be fried, baked, or even grilled. Serve them with your favorite dipping sauce and enjoy!
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