A healthy and delicious side dish – these Zucchini Sticks are coated lightly with whole wheat flour, cornmeal, and seasonings, and roasted until golden.
For all those of you who celebrate Thanksgiving, I hope you had a good holiday! I spent some time with family and ate a lot of delicious food. 🙂 One of the things I enjoyed the most was some homemade Cranberry Sauce. Yum!
Now, after all that rich food, I feel in need of something healthier. Haha. So how about some Zucchini Sticks? 🙂
My posting schedule has been a little off this week, but I’ll be back to the usual next week. I’m looking forward to sharing some more holiday recipes. Thanksgiving is over, but Christmas is right around the corner! (And Christmas is my favorite holiday ever! Yay!)
Happy Friday and have a great weekend, everyone!
- 4 medium sized zucchini
- 2 Tablespoons olive oil
- 1/4 cup whole wheat flour
- 1/4 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 425 degrees Fahrenheit. Slice zucchini into wedges of about 4 x 1/2 x 1/2 inches. Toss with olive oil. In a small bowl, stir together flour, cornmeal, and seasonings. Add to zucchini and toss until coated. Spread zucchini wedges evenly on greased baking sheet. Bake for 20-25 minutes or until turning golden brown. Flip once during baking.
~K in the Kitchen