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Cheesy & Crunchy Tex-Mex Baked Zucchini Sticks

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Cheesy & Crunchy Tex-Mex Baked Zucchini Sticks
Cheesy & Crunchy Tex-Mex Baked Zucchini Sticks

I’d like to thank my husband Mike – AKA Mr Magpie-  for the inspiration for this recipe.

Mike doesn’t really like zucchini unless it’s baked into a sweet treat (uh, don’t we all?) and I had to really think outside the box for this recipe.

What could I make that would “hide” the zucchini for Mike yet not be entirely unhealthy, use some great spices and make up for the squishy texture that he doesn’t really like?

These Cheesy & Crunchy Tex-Mex Zucchini Sticks, that’s what.

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I love that they aren’t too horrible for you, indeed the only fat comes from the cheese and you can most certainly use low-fat! I didn’t want to use oil, even olive oil, because I wanted them to be a little lighter than the usual baked zucchini that’s coated with oil.

The tex mex seasoning is not something that many people – if any- put on their zucchini. I’m hoping this recipe changes their minds!

It’s spicy, crispy, delicious, oil-free and cheesy! Now, while I did melt Havarti cheese over half of the zucchini sticks, I actually preferred the one without the cheese that you can see in the background of the photo! I can’t believe I’m saying that, but it’s true. There’s something wonderful about how crispy, salty and delicious the zucchini sticks are without melted cheese on top and since you mix in Parmesan in the coating anyways, you don’t really have to add it.

Then again..more cheese is usually not a bad thing.

Happy cooking everyone! Let’s use up our summertime squash!

Love,

Karlynn

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You've never eaten zucchini like this one! No oils used, just Panko, spices and cheese to make the most delicious, lower-fat zucchini sticks you've ever had! #zucchini

Learn to cook like the Kitchen Magpie

Cheesy & Crunchy Tex-Mex Zucchini Sticks

You've never eaten zucchini like this one! No oils used, just Panko, spices and cheese to make the most delicious, lower-fat zucchini sticks you've ever had!
5 from 1 vote
Prep Time
5 minutes
Cook Time
20 minutes
Course
Dinner
Cuisine
American
Servings
4
Calories
137
Author
Karlynn Johnston

Ingredients

  • 1 pieces medium to large zucchini cut lengthwise into eight
  • 4 tsp Tex Mex Seasoning
  • 1/2 cup shredded hard Parmesan Cheese
  • 1 cup Panko crumbs
  • 1 egg
  • Slices of Havarti cheese if wanted.

Instructions

  1. Preheat your oven to 375 degrees.
  2. Combine the seasoning, Parmesan cheese and crumbs completely, then pour onto a plate.
  3. Beat the egg and pour onto a large plate.
  4. Dip each zucchini stick into the egg, coating all sides, then dip into the Panko, coating all sides.
  5. Place zucchini sticks onto a baking sheet.
  6. Cook at 375 degrees for 15 minutes.
  7. Pull out the zucchini, turn the oven to broil. Place the cheese on top of the sticks.
  8. Place the pan back into the oven and broil until the cheese has melted and is golden brown OR if making them plain, until the Panko crisps up and is slightly darker brown
  9. Serve garnished with cilantro.

Nutrition Information

Calories: 137kcal, Carbohydrates: 14g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 49mg, Sodium: 326mg, Potassium: 118mg, Fiber: 2g, Sugar: 1g, Vitamin A: 4.8%, Calcium: 26%, Iron: 15.7%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Snacks Tex-mex Zucchini

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. The Kitchen Magpie says

    Aw Dottie thank you so much for this! I know there are tons of you that print and run and I Iove you all for it! These types of comments are what keep going and give me such joy, I treasure every single one! I love hearing from all of you!

  2. Dottie Bast says

    Hi Karlynn, I’ve been following your blog for awhile. It started because I was happy to find a food blog by someone that lives close by (as a crow flies) and I know I will be able to find all the recipe ingredients locally (Grande Prairie). Normally, I troll, print and run but this time I wanted let you know that I enjoy your blog and you have a fabulous sense of humor. I’ve tried several of your recipes and I haven’t had a bad experience yet. It started with my search for a easy buttercream frosting recipe (no one in my home will settle for anything less than your recipe now. 🙂

  3. Lee-Ann Jeffrey says

    Well, I am definitely going to be making them..we actually all love zucchini here – in any form1

  4. The Kitchen Magpie says

    They are delish! Such an easy way to eat veggies!

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