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
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