I have so many friends, this year, who are rocking their health & fitness goals! I wanted to share a recipe that makes for a great alternative to fries or cheese sticks or whatever. Baked Zucchini Sticks y’all! And they’re good!
The ingredients are simple and putting it together takes no time. The great thing about this, is if you don’t like some of the spices I used, you can use ones that suit your tastebuds!
I hope you guys enjoy! Oh, and friends…keep rocking it!
Baked Zucchini Sticks with Spicy Buffalo Dip
Author: Lori
Ingredients
- 1 Zucchini, large
- 1C Panko bread crumbs
- 3 T Parmesan cheese, grated
- 1t Paprika, smoked (use regular if you don’t have smoked)
- 1t Seasoned Salt
- 2T Rosemary, dried
- ¼C Flour
- 1t Garlic powder
- dash Sea salt
- dash Cracked black pepper
- 1 Egg
- Dip Ingredients:
- ¼ C Hot Buffalo Sauce
- ¼ C Ranch Dressing
- ¼ C Sour Cream
Instructions
- Preheat oven to 400
- Cut washed zucchini in half, and then each half section cut into 3rd or 4ths lengthwise. Sprinkle a dash of salt over them and set aside
- In a shallow bowl, combine panko, salt, pepper, rosemary, and seasoned salt. Mix well and then add the shredded parmesan. Set aside
- In another shallow bowl, combine flour, garlic powder, paprika, salt and pepper. Mix well. Set aside.
- In yet another shallow bowl, crack and whisk up the egg.
- The zucchini will have a fair amount of liquid that was brought out of it from the sprinkling of the salt.
- Blot this as dry as possible with paper towel.
- Dredge a piece of zucchini in the flour, coating well. Then dip in the egg on all sides, and then dredge in the panko-parmesan mixture. Coat well and place on a parchment lined baking dish.
- After all pieces are coated, spray the zucchini with a very light spray of baking spray. This will help it
- become even crispier.
- Bake in the oven for 12 – 15 minutes or until the coating on the zucchini is a light golden brown.
- While the zucchini is baking, in a dipping bowl, mix all the ingredients listed above for the dipping
- sauce.
- Serve with dipping sauce and enjoy!
Not sure how old this recipe is but I’ve been making it for what feels like a long time now and thought I should leave a comment! This is borderline a weekly dish for me, I love it so much. And such a great way to get veggies in! I use greek yogurt when I don’t have sour cream and ranch (and just use some ranch seasoning) and the dip turns out just as great.