When she had seven kids running about, this was one of my mom’s favorite dishes. It is SO simple! It’s crucial to cut these as soon as they come out of the oven.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 2 cups bread crumbs, divided
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Drizzle 2 tablespoons olive oil onto the prepared baking sheet; place zucchini slices in the oil. Drizzle 3 more tablespoons olive oil over zucchini slices; season with salt and black pepper. Toss coated zucchini slices with 1 cup bread crumbs.
- Bake in the preheated oven for 15 minutes. Toss zucchini slices with remaining 1 cup bread crumbs. Return to oven and bake until zucchini is soft and bread crumbs are lightly browned, 15 to 20 minutes.
Reviews
I added Parmesan cheese, they are incredible
Great recipe! Nice & healthy. Our guests loved them. I made them in a New Wave oven and baked for 8 minutes, and used a mix of olive oil & egg instead of margarine. TASTY and fun hors d’oeuvres. I also used a home made bread crumb mix of panko, Italian seasoning & parmasean cheese, and a lot of black pepper.
My family loves this. The sticks were a little mushy but that might have been due to having a really large zucchini.
Used the advice MrsHess said, including broiling for a few minutes. They were good, but there’s nothing like lightly breaded fried zucchini:) dipped in Ranch dressing.
I made a couple tweaks that took this to a 5 star for me. I sliced the zucchini into thin round slices. I put the slices in a large ziplock and added about 2 tbs of olive oil shaking vigorously to coat. I combined 1 1/2 cups bread crumbs, about 1 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp dried basil, and about 1/4 tsp black pepper and added this mixture to the bag, shaking to coat all the slices. Then I baked for about 25 minutes, sprinkled Parmesan cheese over the top and set on a low broil to crisp them up. Yum!
These were good! Mine came out pretty soggy/mushy, but I can’t really fault the recipe b/c I did cut the pieces bigger than stated, so maybe if the pieces were smaller they would have been a bit crispier. I tossed the zucchini in a bowl w/ the olive oil (I used evoo), salt and pepper, and threw in a little garlic powder too. After they were coated, I rolled them into the breadcrumbs, and put them on the baking sheet. The flavor was nice, and I plan to try them again, cutting them the right way, lol. Thanks for sharing. 🙂