Gluten Free Baked Zucchini Sticks

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25 Minutes Prep
45 Minutes Total
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6 Servings

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


Ingredient List
BAKED ZUCCHINI STICKS
  • Small check mark in a circle icon 1 1/2 cups Cheerios™ cereal
  • Small check mark in a circle icon 1/3 cup grated Parmesan cheese
  • Small check mark in a circle icon 1/2 teaspoon gluten-free Italian seasoning
  • Small check mark in a circle icon 1/8 teaspoon salt
  • Small check mark in a circle icon Dash Pepper
  • Small check mark in a circle icon 1/4 cup butter, melted
  • Small check mark in a circle icon 4 teaspoons milk
  • Small check mark in a circle icon 3 medium zucchini, cut into 3 x 1/2-inch strips
PARMESAN-YOGURT DIP
  • Small check mark in a circle icon 3/4 cup Yoplait® Greek plain yogurt
  • Small check mark in a circle icon 1 tablespoon grated Parmesan cheese
  • Small check mark in a circle icon 1 teaspoon finely chopped herbs (basil, thyme or rosemary leaves)
  • Small check mark in a circle icon 1/4 teaspoon salt
Preparation
  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.
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.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutrition Information

Beta-Carotene: 10%, Calories: 170, Calories from Fat: 90, Cholesterol: 25 mg, Insoluble Fiber: 2 g, Very Lean Meat: 1, Potassium: 370 mg, Sodium: 490 mg, Total Carbohydrate: 12 g, Dietary Fiber: 2 g, Total Fat: 10 g, Monounsaturated Fat: 2 1/2 g, Polyunsaturated Fat: 1/2 g, Protein: 9 g, Saturated Fat: 6 g, Sugars: 4 g, Vegetable: 1/2, Dairy: 1/2 c, Fats & Oils: 2 tsp, Vegetables: 1 c