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Gluten-Free Baked Zucchini Sticks

Gluten-Free Baked Zucchini Sticks
  • Prep 25 min
  • Total 45 min
  • Servings 6
Coated in a crushed cereal and seasoning mixture and baked, these fresh zucchini sticks are a fun party appetizer.
June 21, 2016


  • Baked Zucchini Sticks
  • 1 1/2 cups (375 mL) Cheerios™ cereal
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1/2 teaspoon (2 mL) gluten-free Italian seasoning
  • 1/8 teaspoon (0.5 mL) salt
  • Dash pepper
  • 1/4 cup (50 mL) butter, melted
  • 4 teaspoons (20 mL) milk
  • 3 medium zucchini, cut into 3 x 1/2-inch strips
  • Parmesan-Yogurt Dip
  • 3/4 cup (175 mL) Greek plain yogurt
  • 1 tablespoon (15 mL) grated Parmesan cheese
  • 1 teaspoon (5 mL) finely chopped herbs (basil, thyme or rosemary leaves)
  • 1/4 teaspoon (1 mL) salt


  • 1
    Heat oven to 400° F (200°C). 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.

  • 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 Facts

Serving Size: 6 servings
Total Fat
Saturated Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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