Tuesday, October 30, 2012

Baked Zucchini Sticks

I love when vegetables are versatile. Zucchinis are one of those veggies- depending on the shape you cut it into and the accompanying spices and foods you pair it with zucchini can imitate almost anything. These I like to think of as faux steak-cut french fries. Yes, they are as good as they look.


2 or 3 small to medium zucchini squashes cut into sticks.
1 cup almond meal
1/2 cup parmesan cheese, grated
1 Tbsp mixed Italian herbs (basil, oregano, whatever you have)
1 egg

Cut the zucchini and generously sprinkle with salt. Set in a colander over sink and let the moisture work its way out of the zucchini. Let sit for an hour or more and then towel dry off.

Preheat oven to 350 degrees.
Mix the dry ingredients in a bowl. Set aside.
Scramble egg in separate bowl.
Keep one hand dry and one hand ready for the egg.
Dip the sticks of the zucchini into the egg and then roll in the cheese/flour mixture one at a time. Place on greased baking sheet and turn halfway thru the baking process or use a cooling rack on top of a cookie sheet to get even crispness and not have to turn them.
Bake for about 25 minutes, or until just turning golden brown.

Goes best with a wonderful dip like bloomin' onion.


  1. How long did you cook them and at what temperature?? They look delish!!

    1. Sorry I forgot to put that in there! Bake at 350 degrees for about 25 mins, or until the outside is crispy and golden brown. Thanks!

  2. These look good - can you describe the texture? That's our big problem with introducing veggies/new foods to our son.

    1. I would say the texture is that of a thick cut french fry. Not mushy at all but slightly firmer than a potato.

  3. How do you get your almond meal, just chop almonds in food processer?!