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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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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


  • 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.

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.

Reviews for Rosemary Zucchini Sticks

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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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