We paired it with a Boli whole wheat pizza (no cheese…lots of veggies) and had a fun dinner! Any thoughts on substituting almond flour and seasoning for the bread crumbs? you could prob just use water instead to bind them? I don't recommend refrigerating them. Let me tell you, this is exactly the opposite! Slice the unpeeled zucchinis into 1/2-inch thick slices. About 10 seconds, not sure why? Always looking for excellent recipes like this one. As an egg replacement, I tried dipping in a mix of olive oil and melted coconut spread (butter substitute). They were Delicous! Marisa, these are so good! Click save recipe to create an online cookbook. These are so yummy and ever since I started weight watchers (a week ago) I have been craving something that was fried! So nice to have some variety in how to fix zucchini. I also used 2 egg whites. The only complaints I used to get was that I never made enough, so if you think this is a lot for four people, keep in mind they shrink a bit when they cook, I learned fast to make a big batch of these! I just tried to make these tonight along with your baked garlic lemon tilapia. So good. They were delicious. Without the zucchinis, i came up with 45 calories per serving. It is very confusing! Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. Get new free recipes and exclusive content delivered right to your inbox: Your email address will not be published. Thanks though!!! Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Thanks for the recipeJulia (from Germany!) My kids are gonna eat them up!!! I actually ate them all (luckily they were so low in fat) before my guests came since they were so hideous.Oh well, I have loved many things on your site like your South Western Black Bean Salad this was the only flop to date. These look great — thanks! It came out delicious, I will definitely be making this more throughout the summer! I've been doing WW for a few weeks now, and have basically been making your recipes every night. this recipe is delicious and VERY satisfying.Made this for Super Bowl and it was a BIG hit. I just came across your website though Tastespotting. I don't think mine tasted as good, either (HA HA!) }function loadFcSC30b(){if(window.scrollY>88)loadFc30b()};document.addEventListener('scroll',loadFcSC30b); Hi. I have always just bought whatever but those Tuttorosso crushed tomatoes made all of the difference in the world! made these yesterday ! I was alsmost scared to eat too many because they tasted too good for it to be a small amount of points! This low carb veggie side dish is easy, delicious and quick to make! Thank you! @Em Thanks for pointing that out, they are vegetarian, not vegan. Bake for 50-60 minutes until top is golden and the centre is set. Making ahead: You can make this up to 24 hours in advance and bake when you’re ready to eat. I absolutely loved this recipe. I worked in smaller batches and then after each was done, threw them all back in to get them hot… Although my boyfriend probably ate half of them before I managed that last step. Bake for about 22-25 minutes, or until golden brown. I put the zucchini sticks on a paper plate and sprinkled on the "breadcrumbs" . DELICIOUS! Love the taste, the crispy texture and that great crunch sound these make from the crust and the slightly dehydrated zucchini. Click here to read my policy and more about affiliate links. Gina, you have created a great web site here. Cooked these in the air fryer. There’s not a lot of taste to them so I would highly recommend making a delicious dipping sauce. Thanks. It seems like a great idea to pair leftover zucchini sticks with soup for lunch . This will be the perfect treat for those hot days & nights that are around the corner. Thank you for sharing this! I think these sound amazing and I want to make them for my fiance and me! Onion slices worked better than rings because the rings cooked really quickly. I harvested 9 yesterday, all about 5 inches long, and the 4 plants only have about 6 leaves each. I lost 60 pounds on WW. I made two servings and had to eat them all!! I have made this for Christmas Eve the last few years as I have a couple of family members that are gluten intolerant . Same for my son. Mine did turn out pretty soft, some even mushy, after 30 min in the oven. First, none of my sticks coated very well. Basically one zucchini per person. so good! Thank you! Also, I baked them on a wire rack so they came out super crispy. Loved this recipe! For extra crispyI cooked them on a rack on a cookie sheet. You can also add chopped onion. I made these tonight. Is there a substitute for the cheese? Ashley no it's easy. Delicious recipe . I cut the zucchini a littler thinner to make it crispier. Pingback: Baked Zucchini Sticks – Easy Low Cal Recipes. Delicious! I was thinking the same thing! These are sooooooo delicious! Also, I got some whole wheat bread crumbs but they aren't seasoned, when can I use to season them? yumm-o. These were good. I really want to try this recipe, but we're vegan. s.setAttribute('data-uid','30bb3f0ab9-XX');document.head.appendChild(s); What can I replace the bread crumbs and pecorino cheese with? I have made these twice so far and even my picky veggie eater husband will eat them. The kids love these healthy Baked Zucchini Sticks! Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick. OMG they were sooooo good. Steps 3 and 4 are flipped in the baked method. I love these and make them all the time. I'm sure it'll be delicious, anyway. These were so good – I made them TWICE this weekend. I loved the sauce as well. Maybe my sticks were too big. As an older male cooking at times became a little intimidating so my poor wife was stuck eating what I knew. Recipes like this make being on ww a lot more enjoyable ! Great idea!Thank you so much for sharing it with us! Yum! The kids love these healthy Baked Zucchini Sticks! I peeled them – didn't realize the skin should be left on. Thanks so much! This is the first recipe I've made from your site and I can't wait to try more! I felt like a mom champion LOL. Save a little pasta water to add. And healthy! My 18 year old son said I need to make these again. Your email address will not be published. I expect my first cherry tomatoes in 2 weeks! Just made these! Too funny! Sounds great! Although now he admits he likes them. News Life Media Pty Ltd Copyright © 2020. Thanks. ok Gina your my new best friend. Cook them longer? THANK YOU! Hi Gina,I have been cooking your recipes for the past month, I love everything so far and I am excited to keep trying I have a few zucchinis in my garden but they are huge! If you have kids that absolutely refuse to eat anything green, you can peel the zucchinis and they will never know they are in there. Leftovers reheat well in the toaster oven. The sticks were a healthy treat! I lost over 100 pounds on Weight Watchers, and still follow the plan now. If you don't use the cheese, you'll have to use more breadcrumbs which will make the points slightly higher. They were YUMMY! Fresh Basil: If you don’t have fresh basil, you can substitute 1/2 tablespoon dried basil. I may have to break down and try it anyway, I so love zucchini! I made these tonight to have with some left over gourmet pizza and even though they didn't turn out quite right, they were still delicious. This is also known as Online Behavioural Advertising. Bake at 350 for 20-25 minutes until vegetables are slightly tender. I have made these in the oven before and really like them. My BIG thank you is for the tomato recommendation. Do you think if i used whole wheat bread crumbs with a sprinkle of benefibre that the points would be 1 instead of 2? THEY SOUND GREAT. I used panko and canjun seasoning instead of the breadcrumbs and it is amazing. thanks for sharing. We made these yesterday….and yes, Panko works just as well. ... Back to Tomato-Zucchini Bake. Where do you get the "seasoned whole wheat bread crumbs"? Gina when I try to make these they come out very soft and almost soggy,  any suggestions? Got to get to work; I’m making the Cauliflower Soup (decided to splurge on the 1 point version), Eggplant Pamigiana (need to use up the rest of the sauce and cheese) and also a WW recipe from their website, Zucchini with Tomatoes and Mint that my co-worker practically lives on. My husband said forget weight watchers and went back for more! So just thinking…. These are amazing! I was experimenting, so don’t remember the exact times but THEY WERE DELICIOUS. Looks like more than 2 Tbs. Thanks so much. I could just eat the food straight out of the picture! Glorious. difference for 2 cups isn't worth it). I made these using italian seasoned bread crumbs and they made a good side dish for baked fish. Or do they get soggy? I cut and salted the zucchini to remove excess water before I made them and I did shake them in a baggie of flour before putting them in the egg bath. Want other zucchini and summer squash recipes?? Your website is great, Gina, and an important tool in my WW program. YUM!

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