Skip to Content
Menu

Baked Zucchini Sticks

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 26, 2009
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Sandra Lee shares a recipe. Got zucchini? Turn it into a tasty appetizer.

Baked Zucchini Sticks

  • Prep Time 20 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 cup Original Bisquick™ mix
  • 2 tablespoons yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • 3 medium zucchini, cut into 3x1/4-inch strips
  • Marinara sauce, heated, if desired

Instructions

  • Step 
    1
    Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  • Step 
    2
    In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning.
  • Step 
    3
    In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture. Place on prepared cookie sheet. Spray zucchini with nonstick cooking spray.
  • Step 
    4
    Bake at 475° for 5 minutes. Remove from oven, turn zucchini sticks; spray with nonstick cooking spray. Return to oven, and bake an additional 5 minutes or until golden brown. Serve with marinara sauce for dipping.

Nutrition

130 Calories
3 1/2g Total Fat
4g Protein
19g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
130
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1g
5%
Trans Fat
1g
Cholesterol
35mg
12%
Sodium
660mg
27%
Potassium
300mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
7%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved