Ingredients
-
3
-
3/4
-
1/4
-
1
-
1/2
-
1/2
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Nat’s Oven Baked Zucchini Sticks,I love zucchini sticks, and these baked ones are better than any fried version.,The taste of this dish is fabulous but your times are way off – I wish I had read some of the reviews before making it as the zucchini was definitely overcooked. Loved this method though and it did not keep us from scarfing down the whole pan between the 4 of us. Next time I’m cutting the time back to maybe 15 total and will cut the pieces a bit larger. You definitely have a winner of a recipe with some minor adjustments. Thanks for sharing.,These worked out so well, with lots of help from previous reviewers. I cut the zukes in 1/4 and 1/8 wedges and really piled on the coating. I also used corn flakes instead of bread crumbs to make them gluten free. A happy accident, they got left in the oven a bit too long, probably 10 minutes extra. So some were pretty brown, but we all decided they were better a little overdone as long as not burnt. The outside was nice and crispy and inside was perfectly cooked. Serve them really hot right out of the oven for best texture. I’ll definitely use this recipe again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 450 F. |
|
2
Done
|
Spray Large Baking Sheet With Oil Cooking Spray. |
|
3
Done
|
Cut Zucchini Into Slices, (about 1 1/2 Inches by 3/4 Inch). |
|
4
Done
|
Toss Zucchini in a Bowl With the Olive Oil. |
|
5
Done
|
Mix Dry Ingredients in a Plastic Bag. |
|
6
Done
|
Place Zucchini, a Handful at a Time, in the Plastic Bag, and Shake to Coat. |
|
7
Done
|
Bake 20 Minutes. |
|
8
Done
|
Turn Zucchini, Bake Another 10 to 15 Minutes, or Until Golden Brown. |
|
9
Done
|
Serve With Creamy Horseradish Dip Recipe#79910 or Your Favorite Dip. |
