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Lilly’s Table

 
 
Yogurt Herb Ranch Dressing
Watermelon Stack Salad
© Lillys-Table.com Photo of Crispy Zucchini Sticks
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Crispy Zucchini Sticks

from Watermelon Stack with Crispy Zucchini Sticks & Dip, the Week of September 8, 2013.
View the previous or next recipe for this meal.

Zucchini sticks are breaded and baked into crispiness. The combination of the breading can be mixed and matched as needed to whether you want it to be fully gluten-free (skip the pankos), or dairy-free (skip the Parmesan) or nut-free without the almond meal. The key is to use two out of the three ingredients and just adjust the proportions accordingly.

Ingredients

  • 1 zucchini, or more medium size
  • 1 egg
  • ¼ cup panko breadcrumbs
  • ¼ cup almond meal
  • ¼ cup grated parmesan cheese
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Slice the zucchini into thick fry size sticks. Beat the egg in a shallow dish. Toss the breadcrumbs, almond meal, grated parmesan and salt lightly in a dish. Dip each zucchini stick in the egg, shake gently to remove the excess egg. Place the sticks in the crumb mixture, rotating and pressing in each side to adhere the breading.

Rub half of the olive oil on the baking sheet and arrange the sticks on top. Drizzle the remaining olive oil over the top. Roast for 10 minutes. Flip over and bake another 5-10 minutes until the other side is golden and crispy.