Baked Zucchini Sticks with Spicy Buffalo Dip
Author: Lori
  • 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
  1. Preheat oven to 400
  2. 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
  3. In a shallow bowl, combine panko, salt, pepper, rosemary, and seasoned salt. Mix well and then add the shredded parmesan. Set aside
  4. In another shallow bowl, combine flour, garlic powder, paprika, salt and pepper. Mix well. Set aside.
  5. In yet another shallow bowl, crack and whisk up the egg.
  6. The zucchini will have a fair amount of liquid that was brought out of it from the sprinkling of the salt.
  7. Blot this as dry as possible with paper towel.
  8. 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.
  9. After all pieces are coated, spray the zucchini with a very light spray of baking spray. This will help it
  10. become even crispier.
  11. Bake in the oven for 12 – 15 minutes or until the coating on the zucchini is a light golden brown.
  12. While the zucchini is baking, in a dipping bowl, mix all the ingredients listed above for the dipping
  13. sauce.
  14. Serve with dipping sauce and enjoy!
Recipe by A Cowboy's Wife at