Baked Zucchini Sticks

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Coated in a crushed cereal and seasoning mixture and baked, these fresh zucchini sticks are a fun party appetizer.
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Nutrition Facts
Baked Zucchini Sticks
Amount Per Serving
Calories 154 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 274mg 11%
Total Carbohydrates 9g 3%
Sugars 4g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Baked Zucchini Sticks
  • 1 1/2 Cups Cheerios Cereal
  • 1/3 Cup Parmesan cheese
    grated
  • 1/2 Teaspoon Gluten-Free Italian Seasoning
  • 1/8 Teaspoon Salt
  • 1 Dash Pepper
  • 1/4 Cup Butter
    melted
  • 4 Teaspoons Milk
  • 3 Medium Zucchinis
    cut into 3 x 1/2 inch strips
Parmesan-Yogurt Dip
  • 3/4 Cup Greek Plain Yogurt
  • 1 Tablespoon Parmesan cheese
    grated
  • 1 Teaspoon Finely Chopped Herbs
    basil, thyme, or rosemary leaves
  • 1/4 Teaspoon Salt
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Baked Zucchini Sticks
  • 1 1/2 Cups Cheerios Cereal
  • 1/3 Cup Parmesan cheese
    grated
  • 1/2 Teaspoon Gluten-Free Italian Seasoning
  • 1/8 Teaspoon Salt
  • 1 Dash Pepper
  • 1/4 Cup Butter
    melted
  • 4 Teaspoons Milk
  • 3 Medium Zucchinis
    cut into 3 x 1/2 inch strips
Parmesan-Yogurt Dip
  • 3/4 Cup Greek Plain Yogurt
  • 1 Tablespoon Parmesan cheese
    grated
  • 1 Teaspoon Finely Chopped Herbs
    basil, thyme, or rosemary leaves
  • 1/4 Teaspoon Salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Baked Zucchini Sticks
Amount Per Serving
Calories 154 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 274mg 11%
Total Carbohydrates 9g 3%
Sugars 4g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 400° F. Line cookie sheet with cooking parchment paper or foil. Finely crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
  2. In medium bowl, stir together crushed cereal, cheese, Italian seasoning, salt and pepper. In small bowl, stir together melted butter and milk. Dip zucchini into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
  3. Bake 9 minutes; turn zucchini over. Bake about 8 minutes longer or until coating is light golden brown.
  4. Meanwhile, in small bowl, stir together Parmesan-Yogurt Dip ingredients. Refrigerate until ready to serve.
Recipe Notes

The Parmesan-Yogurt Dip can be made up to a day ahead. Cover and refrigerate until ready to serve!

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