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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.
  • 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


  • 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.
Nutrition 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.
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Average Rating:
  • jlais
    Jul 28, 2013

    No comment left

  • nickandeloisa
    Jan 26, 2009

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