Oven-Fried Zucchini Fingers

I'll be sharing a LOT of recipes - perfect to use from our harvest! A big thanks to Lisa and Andy for this recipe.

This zucchini appetizer is perfect before an Italian dinner, or just for an afternoon snack!

6-8 servings


4 medium zucchini (about 1 1/2 pounds)
Nonstick olive oil cooking spray
1 1/2 cups bottled marinara sauce or light ranch

1/4 cup plus 2 tablespoons unbleached flour
3 egg whites, lightly beaten
1/4 cup skim, low-fat milk or buttermilk

3 1/4 cups corn flakes (you can also use bread crumbs, about 1 cup)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 teaspoon ground black pepper


1. Rinse the zucchini, pat dry, and trim and discard the ends. Quarter each zucchini lengthwise; then cut each piece in half crosswise. You should now have about 32 zucchini sticks, each about 31/2 inches long.

2. To make the batter, place all of the batter ingredients in a shallow dish, and use a whisk to mix well. Set aside.

3. To make the coating, place the corn flakes in a food processor or blender, and process into crumbs. (You should have just under 1 cup of crumbs. Adjust the amount if necessary.) Transfer the crumbs to a shallow dish, and stir in the remaining coating ingredients. Set aside.

4. Coat a large baking sheet with olive oil cooking spray. Dip the zucchini fingers, 1 at a time, first in the batter and then in the crumb coating mixture, turning to coat all sides. Arrange the zucchini sticks in a single layer on the prepared sheet.

5. Spray the zucchini fingers lightly with the cooking spray, and bake at 400°F for about 15 minutes, or until the zucchini is golden brown and crisp.

6. While the zucchini is baking, place the sauce in a small pot and cook over medium heat until heated through. Arrange the zucchini on a serving platter, and serve hot, accompanied by the bowl of hot sauce.