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Rosemary Zucchini Sticks Recipe

"Our family loves zucchini, but fried zucchini has too much fat. So I baked these one day and everybody—even the grandchildren—thought they were great," writes Betty Jackson of White Pine, Tennessee.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Rosemary Zucchini Sticks Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 medium zucchini, peeled
1 cup seasoned bread crumbs
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 egg
1 tablespoon water

Directions

Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water.
Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden, turning once. Yield: 4 servings.

Nutritional Analysis: One serving (4 zucchini sticks) equals 144 calories, 2 g fat (1 g saturated fat), 53 g cholesterol, 814 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Rosemary Zucchini Sticks in Light & Tasty August/September 2003, p21