Oven Baked Cornbread Zucchini Sticks Recipe

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Oven Baked Cornbread Zucchini Sticks Recipe
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So many of you enjoyed the Zucchini Parmesan Chips and Pizza Zucchini Boats Recipes, that I wanted to provide you with another option for your Zucchini Veggies – especially when you find yourself with extra. How about Oven Baked Cornbread Zucchini Sticks?


  • Canola oil cooking spray
  • 1 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2-3 small zucchinis
  • 2 egg whites, lightly beaten


  1. Prepare your zucchini by scrubbing clean and then slicing into three inch sections. Further cut each three inch section into 6 equal pieces, so that your zucchini pieces resemble pickle spears.
  2. In a large plastic bag mix cornmeal, flour, salt and ground pepper. Preheat oven to 425 F and spray down cooking sheet with canola oil cooking spray.
  3. Coat each zucchini spear in egg white and then dunk in the bag of cornmeal and flour. Toss until spear is completely coated. Lay out zucchini spears on cooking sheet, making sure none of them touch. Repeat until all zucchini spears have been added to the cooking sheet.
  4. Spray the tops and side of zucchini with canola oil cooking spray. Bake zucchini for ten minutes. Remove sheet from the oven and flip so that the exposed side is now down, spray exposed side with canola oil and return to the oven. Bake zucchini for another ten minutes.
  5. Serve cornbread zucchini sticks hot from the oven. Marinara sauce or fresh salsa are both great options for dipping.

Follow all Recipes on Frugal Coupon Living as well as FCLAsh on Pinterest.


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