Rosemary Zucchini Sticks Recipe

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"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

4 each: 144 calories, 2g fat (1g saturated fat), 53mg cholesterol, 814mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  1. 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.
  2. 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.
Originally published as Rosemary Zucchini Sticks in Light & Tasty August/September 2003, p21

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nickandeloisa User ID: 2858011 89556
Reviewed Jan. 26, 2009

"This recipe is flavorless. I was really disappointed. I will not be making this again."

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