Roasted Zucchini Sticks Base Recipe
This is one of the base recipes featured in our Whole Life Meal Plan. Cutting zucchini into sticks makes for a fun presentation and a great finger food for both kids and adults. This roasted zucchini sticks base recipe is sure to be a crowd pleaser!
Servings: 2 cups
Ingredients
- 2 medium zucchinis (1 - 1 ½ pounds)
- 1 Tablespoon canola or avocado oil
- ¼ teaspoon kosher salt
Additions to YOUR taste
- 2 Tablespoons chopped fresh herbs
- 2 Tablespoons Panko bread crumbs
- 1 small garlic clove, minced (~½ teaspoon)
- up to 1 teaspoon spice(s)
- ⅛ teaspoon black pepper
- 1-2 Tablespoons grated or shredded cheese
- Sprinkle lemon juice and/or zest from half lemon
Instructions
- Preheat oven to 450ºF.
- Cut ends off zucchinis. Cut in half crosswise. To create zucchini sticks, cut each half lengthwise, then into lengthwise halves or thirds again, depending on the size of the zucchini. Air dry for a few minutes or lightly dry sticks with a paper towel.
- In a large mixing bowl, combine oil, salt, and optional hearty herbs, garlic, spices, and pepper. Add zucchini and using clean hands or a spatula, toss to coat.
- Spread zucchini sticks on a baking sheet in a single layer. Place cut sides down for best browning. Roast ~12 minutes or until the sides touching the pan are brown and sticks are easily pierced with a fork
- Remove from the oven and garnish with optional fresh herbs, parmesan, lemon juice, and/or lemon zest to taste. Enjoy!
Notes
If the zucchini gets stuck to the pan after cooking, allow to cool for 5 minutes, and then it will naturally release.