Best Kittencals Low Fat Oven Baked Zucchini Sticks Recipes

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).

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.

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.

OVEN-FRIED ZUCCHINI STICKS WITH HONEY MUSTARD SAUCE

Steps:

• To make the zucchini sticks: Preheat the oven to 400°F. Coat a baking sheet with cooking spray or oil.
• Trim and discard the ends of the zucchini. Cut the zucchini in half crosswise, then cut each half into 1/4-inch-thick sticks.
• Place the flour in a resealable bag and season with salt and pepper. Place the breadcrumbs in a shallow bowl. Combine the eggs and water in another shallow bowl and beat well.
• Place the zucchini in the bag with the flour and shake well to coat. Dip a piece of the floured zucchini in the egg and then the breadcrumbs, then place on the prepared baking sheet. Repeat with the remaining zucchini. Generously spray the zucchini with cooking spray and bake for 30 to 35 minutes, or until golden brown.
• To make the sauce: Combine the mayonnaise, mustard, and honey in a small bowl and stir until smooth.
• Serve the zucchini hot out of the oven with the sauce alongside as a dip.
• Here is an appetizer you can dig into without blowing your calorie budget. If you make the sauce with low-fat mayonnaise, 10 zucchini sticks with 2 tablespoons of sauce adds up to less than 240 calories.

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.

ZUCCHINI STICKS

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!