Breaded Zucchini Fingers

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6

    • About This Recipe

    “A great way to start your Italian meal or just to have around for snacking , especially for the guys in football season!”

    Ingredients

  • 2teaspoonsEner-G Egg Substitute, mixed with 1/4 cup water( or use 1/2 cup egg substitute or 2 eggs)
  • 1/2 cupdried breadcrumbs
  • 1/2 cuplow-fat parmesan cheese
  • 1/2 teaspoondried basil
  • 1/2 teaspoondried oregano
  • 1/4 teaspoongarlic powder
  • 1/8 teaspoonsalt
  • 4mediumzucchini
  • non-stick olive oil flavored cooking spray
  • marinara sauce(optional)

    • Directions

  • Preheat oven to 400 degrees.
  • Prepare baking sheet with heavy spray of non-stick cooking spray.
  • Place eggs or egg substitute in shallow bowl; set aside.
  • Mix together dry ingredients in another shallow bowl; set aside.
  • Cut zucchini into fingers 3/8″x3″.
  • Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
  • Place on baking sheet.
  • Lightly spray tops of zucchini with non-stick spray.
  • Bake at 400 degrees for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
  • Serve with marinara dipping sauce, if you desire.

    • Reviews

  • “It was “munchie night” at our house last night, so whatever is in the frig or freezer is what we have. I had plenty of zukes so I made your recipe, I’ll admit however I deep fried mine *LOLNeedless to say they weren’t as healthy as you recipe (I’d change the name to Lite Breaded Zucinni Fingers” since they are so much better for you than deep fired)!Anyway, they were wonderful, I didn’t have any marinara so I served Ranch dressing and I personally just love them with salt!I will be trying these in the oven next time however as I think they will come out with more breading and cripser then when I deep fry! Thanks again!”

  • “Great simple recipe…thanks so much for sharing!”

  • “I love zucchini! MIL generously gave me the first harvest of zucchini this year and the first recipe I went to to prepare them. Good stuff. I used 2 eggs and full fat Parmesan. Sprayed the top with some cooking oil too. I didn’t serve them with the marinara, I love them “as is”. These made a great snack today. Thanks for posting. Made for my Babes for ZWT4.”

  • “Delicious!The zucchini had a fantastic flavor and we loved them dipped in the marinara sauce.Made for the Tastebud Tickling Travelers during ZWT 4.”

  • “Yum”

  • “I made this last night, and fried it instead of baking.It tasted great — I’d never thought of cooking zucchini this way.I also couldn’t get the breadcrumbs to stick very well, but the taste was EXCELLENT.I’ll definitely make this again and experiment with the coating.”

  • “This was good but I couln’t get the breadcrumbs to stay on the zucchini.I’ll have to give it another try.”

  • “The taste was great and the coating was really crisp. But I had problems getting the bread crumbs sticking to the egg-dipped zucchini. “

  • “I must admit zucchini is one veggies that I have a hard time getting DH to eat.This recipe was wonderful with just the right blance of flavors and the cheese helps them to crisp without being soggy.Thank you Sue L for sharing.”

  • “I am eating this as I type.I followed your recipe exactly and am being rewarded with an excellent tasting snack/lunch.I don’t even need the marinara, it’s great just the way it is.Thank you for sharing your recipe.”

  • “This is my new favorite way to cook zucchini. I didn’t have dried basil so used fresh that I chopped very finely and mixed into the egg and baked them until they were really crispy.My 13yr old son even ate them, any veggie recipe that my kids will eat gets the thumbs up here!”

  • “Sue L, these are just delicious! I added more garlic powder (because I am a garlic fiend) and made breadcrumbs from whole grain bread and poof a delicious appetizer suitable for phase 2 south beach diet! Thanks so much for the recipe!”

  • “These were a great low-fat alternative to the fried zucchini munchies you find in restaurants. They had great flavor and maintained a nice crunch even without deep-frying.”

  • “I bet this serves 6 as part of a larger meal or appetizer, but it serves me and my mom for supper! I was really surprised at how filling these were.I used fresh whole-wheat breadcrumbs.I only stopped eating them when I started feeling sick from eating too much…this crumb mixture is awesome and would be great on other veggies as well…5*s!”

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