Baked Zucchini Sticks

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

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 appetizers and side dishes 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 more nutritious 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. 

I have added these to our 8 Best Keto Snacks along with Mozzarella Wrapped In Prosciutto With Basil Sauce and salty savory Crispy Salami Chips.

Plus of course they’re part of our delicious collection of Soups and Side Dishes to Grace Your Holiday Table, that you will want to bookmark for later.

So grab your apron and let’s make zucchini sticks

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.

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

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.

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.
• Leftovers will keep in an airtight container for up to 2 days.

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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Baked Zucchini Sticks

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

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 61kcal

Author Barbara Bianchi

Ingredients

• 4 zucchini quartered lengthwise to make wedges
• 1/2 cup grated Parmesan
• 1/2 teaspoon sage
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon parsley

Instructions

• Preheat oven to 350 ℉. Brush about 1 tablespoon of olive oil on a rack and place rack on a baking sheet.
• Combine Parmesan, sage, oregano, basil, garlic powder, salt and pepper, in a mixing bowl.
  1/2 cup grated Parmesan, 1/2 teaspoon sage, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/4 teaspoon garlic powder, salt and pepper to taste
• Dip zucchini in the remaining olive oil, dredge in Parmesan mixture and place skin side down onto rack. Bake for 15 minutes. Then broil for 3 more minutes until golden brown.
  4 zucchini, 2 tablespoons olive oil
• Sprinkle with parsley and serve immediately.
  1 tablespoon parsley

Notes

• If you don't have a pan like the one pictured in this post, 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.
• Leftovers will keep in an airtight container for up to 2 days.

Nutrition

Calories: 61kcal | Carbohydrates: 2.6g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.