Spicy Zucchini Sticks
This is a variation of our roasted zucchini sticks base recipe. Roasted zucchini is a favorite summer side at To Taste. Cutting the zucchini into sticks makes for a fun presentation and a great finger food for both kids and adults. We toss this spicy zucchini variation with cajun spices to add some heat and fun!
Servings: 2 cups
Calories: 100kcal
Ingredients
- 2 medium zucchinis (1 – 1 ½ pounds)
- 1 Tbsp avocado or canola oil
- ½ teaspoon paprika
- ¼ teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon thyme leaves
- ¼ teaspoon oregano leaves
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne
- ⅛ teaspoon onion powder
Instructions
- Preheat oven to 450ºF.
- Cut ends off zucchinis. Cut in half the short way. To create zucchini sticks, cut each half lengthwise, then into lengthwise halves or thirds again, depending on the size of the zucchini. Dry sticks with a paper towel.
- Combine oil, spices, salt, and pepper in a bowl. 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. Enjoy!
Notes
If zucchini sticks to the pan after cooking, allow to cool for 5 minutes, and then it will naturally release.
Nutrition
Serving: 1cup | Calories: 100kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 307mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 1mg