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Gluten-Free Baked Zucchini Sticks

  • Prep 25 min
  • Total 45 min
  • Ingredients 12
  • Servings 6
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Ingredients

Baked Zucchini Sticks

1 1/2
cups Cheerios™ cereal
1/3
cup grated Parmesan cheese
1/2
teaspoon gluten-free Italian seasoning
1/8
teaspoon salt
Dash pepper
1/4
cup butter, melted
4
teaspoons milk
3
medium zucchini, cut into 3 x 1/2-inch strips

Parmesan-Yogurt Dip

3/4
cup Yoplait® Greek plain yogurt
1
tablespoon grated Parmesan cheese
1
teaspoon finely chopped herbs (basil, thyme or rosemary leaves)
1/4
teaspoon salt
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
163.7
Calories from Fat
90
% Daily Value
Total Fat
10.8g
17%
Saturated Fat
6.5g
33%
Trans Fat
0g
Cholesterol
28.4mg
10%
Sodium
320.7mg
13%
Total Carbohydrate
10.2g
3%
Dietary Fiber
1.7g
7%
Sugars
3.8g
Protein
8.0g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
32%
32%
Calcium
18.20%
18%
Iron
17.10%
17%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

The Parmesan-Yogurt Dip can be made up to a day ahead. Cover and refrigerate until ready to serve.

Make dipping easy: Use one hand for butter dipping and dropping zucchini into cereal mixture, then the other hand for cereal dipping and turning.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

  • 1 Heat oven to 400° F. Line cookie sheet with cooking parchment paper or foil. Finely crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
  • 2 In medium bowl, stir together crushed cereal, cheese, Italian seasoning, salt and pepper. In small bowl, stir together melted butter and milk. Dip zucchini into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
  • 3 Bake 9 minutes; turn zucchini over. Bake about 8 minutes longer or until coating is light golden brown.
  • 4 Meanwhile, in small bowl, stir together Parmesan-Yogurt Dip ingredients. Refrigerate until ready to serve.

Coated in a crushed cereal and seasoning mixture and baked, these fresh zucchini sticks are a fun party appetizer.

Rate and Comment

Coated in a crushed cereal and seasoning mixture and baked, these fresh zucchini sticks are a fun party appetizer.