Try this recipe with other vegetables, such as summer squash or eggplant! For the best success, make sure the panko is ground smaller, so it will stick to the vegetable.
Preheat oven to 425°F. Lightly spray a baking sheet with cooking spray.
In a medium bowl mix the ground panko, salt, garlic powder and onion powder. In a separate bowl, whisk the egg and set aside.
Dip each zucchini stick into the egg mixture, shake off excess egg and dredge into the panko mixture. (Try to keep one hand as the “wet” hand and one as the “dry” hand.) Place breaded sticks on the baking sheet, allowing enough space between each one. Repeat until all sticks are coated.
Bake approximately 20 to 25 minutes or until zucchini is cooked and outside is slightly crunchy.
Dip each stick in bowl of buffalo sauce or drizzle sauce over the top. Serve with a low-fat dip.
Nutrition facts per serving
Makes 6 servings
|Total Fat||2.3 g|
|- Saturated Fat||0.6 g|
|Total Carbohydrate||15.7 g|
|- Dietary Fiber||1.6 g|
|- Total Sugars||3 g|
|-- Added Sugars||0 g|