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Rosemary Zucchini Sticks

 Rosemary Zucchini Sticks
"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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 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.