Wednesday, August 13, 2014

Baked Parmesan Zucchini Sticks



gluten free zucchini cheese stick appetizer

Just like everyone else right now, I'm overloaded with zucchini!  I've been searching Pinterest and the Internet for some interesting recipes. I found this baked Parmesan recipe the other day that was a big hit , and it was easy easy to make too. It did require the use of oven, but I worked early in the morning, so I wouldn't heat up the house too much.

zucchini
Use 3 of this size 
I simply cut the zucchini into wedge-like sticks. It will depend on the size of your zucchini how many sticks it will make. I used 3 medium zucchini for my first batch.

zucchini on a cutting board









 It tasted amazing when it first came out of the oven because it was sizzling and crispy, but I also put some in the refrigerator, reheated and it was still very very good.


The original recipe that I found on Jo Cooks called for some Panko breadcrumbs along with the Parmesan cheese for the coating. Truthfully, I believe they do sell Panko Gluten free breadcrumbs, but I didn't bother to even try to find them. Ive stopped eating grains ( 3 months)   and after all who needs the extra carbs?  The recipe came out great and no one missed the breadcrumbs.

This is a great way to eat zucchini. Everyone will love it because it comes out of the oven so nice and crunchy, you may not even realize you are eating zucchini. Let's face it zucchini is everywhere right now so its a convenient and economical buy at the farmer's markets.  If you are growing your own, you are probably overloaded.

This is one of those cut, dip, dredge and bake recipes. I used coconut flour ( grain free and low carb) .


Zucchini is one of those vegetables that is mild and most people will eat it. Made this way, most people will love it!

What's the nutritional benefits of zucchini?

1. A cup of zucchini has only 36 calories
2.  Rich in potassium
3.  Has lots of protective Antioxidants
4.  Provides Lutein and carotene for the eyes
5.  No fat or cholesterol



Ingredients: adapted from  Jo Cooks
3 medium zucchini
3/4 cup of coconut flour
1/2 cup grated Parmesan cheese
1-2 eggs
Pepper to taste

Directions: 
Preheat oven to 425 degrees F
Line a cookie sheet with parchment paper 
Cut zucchini into 8 ( or more ) sticks depending on size of your zucchini
( Cut zucchini in half , then cut each half in half lengthwise, then each quarter in half again until you achieve zucchini sticks) 
Beat the egg ( s) in a small bowl and add pepper.

In another small bowl place the coconut flour
Put the Parmesan in another small bowl
  1. Dip each stick in the egg  and then dip and roll in the coconut flour 
  2. Dip in egg again and then cover with Parmesan cheese
  3. Bake for about 20 minutes or until golden brown and crispy.
  4. Serve with Ranch dressing or Marinara sauce.


bowl of beaten eggs and bowl of shredded cheese
I grated my own Parmesan and then crushed it a little


zucchini appetizer
The recipe made 2 trays 


gluten free zucchini appetizer




If you like this post,  please share it with your Pinterest followers 2K+ 




This post may be share some of the following Weekly

I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.
Pin It

11 comments:

  1. oh looks so yummy! My aunt used to make something similar with zucchini and summer squash, I tried a few times and failed at it but I see what to do now! Thanks for sharing :)

    ReplyDelete
  2. Hi Judee,
    I just love your Baked Parmesan Zucchini Sticks, they look delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
    Miz Helen

    ReplyDelete
  3. Great idea for zucchini! Always looking for new ways to cook it. Pinned!

    ReplyDelete
  4. These really do look delicious! Lots of zucchini here so they are going on the 'to try' list. Thanks for sharing them with SYC. Happy to be a new follower.
    hugs,
    Jann

    ReplyDelete
  5. I'm always looking for new zucchini recipes...this one looks great! I need to try this! Thanks for linking it up with us at Foodie Fridays...we're glad to have you!

    ReplyDelete
  6. Thanks for sharing the health benefits of zucchini. I love zucchini - you can make so many dishes from them. I just made zucchini bread with coconut flour over the weekend and it was delicious. Thanks for sharing on Real Food Fridays Blog Hop Will pin & twitt.

    ReplyDelete
  7. Awesome recipe! I do appreciate you sharing with Home and Garden Thursday,
    Kathy

    ReplyDelete
  8. Thanks so much for sharing with the Let's Get Real Party. Pinning.

    ReplyDelete
  9. Looks great Judee - what a perfect Labor Day appetizer!

    ReplyDelete
  10. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week!

    Cindy

    ReplyDelete

Thank you for your comment - I love the feedback and interaction

Printfriendly