The Pioneer Woman Tasty Kitchen
Profile Photo

Oven “Fried” Zucchini Sticks with Horseradish Dipping Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These zucchini sticks are crispy without deep frying. Add the addictive horseradish dipping sauce and you’ve got one delicious appetizer or side dish.

Ingredients

  • FOR THE ZUCCHINI:
  • 2 whole Medium Zucchini, 6-8 Inches Long
  • ¼ cups All-purpose Flour
  • ½ teaspoons Onion Powder
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 whole Large Egg, Beaten With 1 Teaspoon Water
  • ½ cups (heaping) Italian Bread Crumbs
  • 3 Tablespoons (heaping) Seasoned Panko Bread Crumbs
  • 1 Tablespoon Grated Romano Or Parmesan Cheese
  • 4 Tablespoons Olive Oil Or Vegetable Oil
  • FOR THE HORSERADISH DIPPING SAUCE:
  • ¾ cups Low Fat Or Regular Sour Cream
  • ¼ cups (scant) Mayonnaise
  • 2 teaspoons (heaping) Prepared Horseradish
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • Kosher Salt And Freshly Ground Black Pepper, To Taste

Preparation

Preheat oven to 425ºF. Brush a 15x10x1-inch jelly roll pan with 1 tablespoon olive or vegetable oil; set aside.

Trim ends from zucchini and cut in half lengthwise. Cut each piece in half crosswise, then cut each piece lengthwise into 2-3 wedges. Try and keep the pieces about the same size.

Combine the flour, onion powder, garlic powder and black pepper in a shallow bowl.

In a separate shallow bowl, beat egg and water.

Combine the Italian bread crumbs, Panko bread crumbs and cheese on a piece of waxed paper or in a shallow bowl (a glass pie plate works great for this).

These zucchini sticks are coated in a 3 step method: flour, egg, then bread crumbs. Dip each zucchini stick in the flour mixture, coating all the sides. Tap off any excess flour. Dip each stick in the egg mixture, letting any excess drip off, then roll them in the bread crumb mixture, coating all sides of each stick and lightly pressing the crumbs onto surface.

Place the sticks, cut side down, on the prepared pan in a single layer with space between each piece. Drizzle all the wedges with remaining 3 tablespoons olive or vegetable oil (depending on the size of the zucchini you’re using, you may need a little more oil). You don’t want the wedges coated with oil-use a light hand. The oil sprinkled on the top will allow browning to begin while the surface touching the bottom of the pan browns.

Bake at 425ºF for 8 minutes or until light golden brown. Remove from the oven, flip each stick so that the second cut side is facing down on the pan. Return to the oven and bake for 5 minutes more, or until light golden brown. Remove from the oven; turn so that the skin side is down on the pan. Return to the oven and bake for 3–5 minutes more or until golden brown.

While zucchini is baking, make the horseradish dipping sauce. In a small bowl, whisk the sour cream and mayonnaise. Stir in horseradish, lemon juice, salt and pepper. Taste and adjust seasonings.

Serve zucchini sticks immediately upon removing them from the oven with the dipping sauce on the side.

Note: The zucchini is also wonderful oven “fried” in slices. Slice zucchini 1/4-1/2-inch thick. Omit dipping in the seasoned flour mixture. Dip each slice in the beaten egg wash, then into the bread crumb mixture. Place on the pan prepared as for the zucchini sticks. Drizzle the tops with oil. Bake at 425ºF for 5–7 minutes; flip each slice over, return to the oven and bake for about 5 minutes or until golden brown. Serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Loaded Baked Potato Skin Nachos
Profile Photo by Dax Phillips in Appetizers
Think potato skins. Think nachos. Load them anyway you want, but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cherry Chocolate Chip Energy Bites
Profile Photo by Gayle | Pumpkin 'N Spice in Appetizers
These Cherry Chocolate Chip Energy Bites are a simple, no-bake treat,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Maple Glazed Carrots with Pecans
Profile Photo by Cathy Brak in Appetizers
Maple Glazed Carrots with Pecans, sweetened with pure maple syrup and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Roasted Chickpeas with a Kick
Profile Photo by Patricia @ ButterYum in Appetizers
Help! I can't stop eating these things. I'm not even kidding—they're...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chicken and Waffle Maple Sliders
Profile Photo by Rachel Hanawalt in Appetizers
Enjoy the big game with this truly unique appetizer that’s bound...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy