A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Zucchini Sticks

My husband John is visiting the blog today to share a recipe we made this weekend. Enjoy!

Fried mozzarella sticks, fried zucchini sticks, potato skins. I remember back to the days when I was in college, before I knew I had gluten sensitivity. My friends and I would head to the local watering hole after a basketball game or a workout and order up mounds of pub food. Boy, that food was delicious.

Of course we washed down those delicacies with our favorite on tap beverages (no gluten-free beer back then). In the words of the Boss, those were “glory days.” Or were they? At the time, I didn’t know how much damage was being done to my body.

Since I’ve switched to a gluten-free diet, those “glory days” of food are only a distant memory and all of that food is now off-limits. Yes, we can buy some of the same types of food from gluten-free companies, but those are usually highly processed.

Since I am attempting to reverse some of the latent effects of gluten, I have also eliminated most grains and processed foods from my diet and have started incorporating a large amount of greens. I guess you could call it a moderate paleo diet.

Nonetheless, I was craving some of that pub food over the holidays. Don’t ask me why. Following strict diets can be hard.

So Barbara and I decided to come up with two gluten-free, paleo friendly recipes to try and satisfy my cravings. To my delight, they were even better than the pub food I remember and much healthier too. Everyone in the family enjoyed them.

Today, I’m sharing our first creation: Baked Zucchini Sticks. If you’ve been following our blog for a while, you’ll know how much we love zucchini. They’re rich in vitamin A, vitamin C, and manganese, and are said to help prevent cancer, heart attacks, and strokes.

Instructions

*Free printable recipe card is available at the end of the post.

To make this recipe you’ll need four zucchini, quartered lengthwise to make wedges.

Zucchini cut in quarters

Combine grated Parmesan, sage, oregano, basil, garlic powder, salt and pepper in a mixing bowl.

parmesan, herbs, and spices

Dip your zucchini wedges with olive oil, dredge in Parmesan mixture and place skin side down onto a rack in the oven. Then bake for 15 minutes.

Zucchini on the grill

Broil for three more minutes until golden brown. Then sprinkle with parsley and eat immediately. Absolutely out of this world delicious.

Pro tips and recipe notes

If you don’t have a pan like mine, you can also use a rack like this fitted in a baking sheet.
Alternatively, you can cut each quarter across in the middle so they can be easily picked up and eaten by hand. You can see this in the cooking video right above the recipe card.

finished dish

The beautiful mixture of spices give these zucchini sticks a wonderful flavor. With gluten-free ranch dressing as a dipping sauce, they’re perfect.

In fact, writing this blog post and editing all of the photos has made me crave them all over again so I think I might head off to make another batch. 🙂 I hope you will enjoy them as much as we did!

Love zucchini? Try these recipes

6 Healthy And Delicious Zoodles (Zucchini Noodles) Recipes: Here are my favorite zoodles recipes. They’re so fun to make and very fun to eat too.

Healthy Lemony Marinated Zucchini Salad: Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Zucchini Lasagna Casserole That Really Rocks: This is a delicious low carb meal! And I’ve included a cool cooking video so you can watch how to make it.

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