Craving a crunchy yet healthy snack? Then try these crunchy baked sesame zucchini sticks. It’s a dairy free and egg free dish made with a handful of basic pantry ingredients.
The unique feature of this recipe is its secret ingredient, oat flour, which serves as a binder, ensuring the zucchini is evenly coated and becomes crunchy after baking.
The fibre-rich oat flour paired with low carb zucchini makes this dish especially appealing to health consious people. Serve it on its own or with any dip, either way, it’s delicious.
Sesame seeds add extra crunch and nutty flavour, while cumin imparts a subtle earthy flavour. Coated in an oat flour spice blend, moisture dense zucchini outer turns out crunchy with a soft, tender inner texture.
Ingredients
- Vegetable: Use a firm zucchini/courgette.
- Pantry Staples: Oat flour, olive oil, oregano and dried parsley.
- Spices: Cumin powder, salt, pepper powder and sesame seeds.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Preheat oven to 220C (425F) and line the baking sheet with parchment/greaseproof paper.
Step 2: In a bowl, combine oat flour, cumin powder, salt, pepper, sesame seeds, olive oil, oregano and dried parsley.
Step 3: Using a fork or spoon, stir until everything is well combined.
Step 4: Add zucchini sticks and toss well until every stick is coated well with the sesame mixture.
Step 5: Arrange coated zucchini sticks on a lined baking sheet in a single layer.
Step 6: Place the baking tray in the preheated oven and bake for 15 mins.
Step 7: After 10 mins, take the tray out, flip them and spray or drizzle a bit of olive oil.
Step 8: Put the tray back in the oven and bake for another 10 – 15 mins until golden brown and crispy.
Serve hot and delicious crunchy baked sesame zucchini sticks with yogurt herb dip, spicy yogurt sauce or honey mustard sauce.
Substitutions and Variations
Chilli Flakes/Chilli Powder: Instead of black pepper powder, use chilli flakes or hot chilli powder for a kick of heat.
Flour: For a low-carb version, try almond flour or ground almonds instead of oat flour.
Storage
Zucchini sticks taste best when enjoyed fresh from the oven. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Let them cool completely before transferring to a container.
Reheat them in the oven until piping hot to restore some crunchiness. However, they may not be as crunchy and crispy as when they were freshly made.
Tips and Tricks
Zucchini: Pick tender and firm zucchini as they tend to have fewer seeds.
Slice: Ensure the zucchini is sliced to the same size, so they bake uniformly.
Oil: During the halfway through baking, flip the zucchini sticks and drizzle or spray them with oil to help them brown and crisp up.
Arrange on Baking Sheet: Make sure not to overcrowd the tray. If necessary, bake them in multiple batches or divide them into two trays.
Single layer: Arrange coated zucchini sticks on a baking sheet in a single layer with sufficient spacing between them. If they are too close together, they will turn soggy instead of crunchy.
Consistency: Ensure the oats and spice mixture has a medium-thick consistency so that it coats and holds zucchini sticks well. If the mixture is too thick, add a splash of water and stir well. If the mixture is too thin, mix in a little flour to thicken it.
Related
Looking for other oven baked vegetable recipes?
More Zucchini Recipes
KEEP IN TOUCH
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Crunchy Baked Sesame Zucchini Sticks
Equipment
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 big Zucchini wash, cut into half lengthwise, slice each into half and cut each quarter into 1/2 inch thick strips.
- ¼ Cup Oat Flour
- Salt as required
- Black Pepper Powder as required
- ½ Teaspoon Oregano
- ½ Teaspoon Dried Parsley
- 1 Teaspoon Ground Cumin/Cumin Powder
- 3 Tablespoons Olive Oil
- 2 Teaspoons Sesame Seeds
- splash of Water (optional) to adjust oat spice mixture consistency
Instructions
- Preheat oven to 220C (425F) and line the baking sheet with parchment/greaseproof paper.
- In a bowl, combine oat flour, cumin powder, salt, pepper, sesame seeds, olive oil, oregano and dried parsley.¼ Cup Oat Flour, Salt, Black Pepper Powder, ½ Teaspoon Oregano, ½ Teaspoon Dried Parsley, 1 Teaspoon Ground Cumin/Cumin Powder, 2 Teaspoons Sesame Seeds, 3 Tablespoons Olive Oil
- Mix until everything is well combined.
- Add zucchini sticks and toss well until every stick is coated well with the sesame mixture.1 big Zucchini
- Arrange coated zucchini sticks on a lined baking sheet in a single layer.
- Place the baking tray in the preheated oven and bake for 15 mins.
- After 10 mins, take the tray out, flip them and spray or drizzle a bit of olive oil.
- Put the tray back in the oven and bake for another 10 – 15 mins until golden brown and crispy.
- Serve hot and delicious crunchy baked sesame zucchini sticks with yogurt herb dip, spicy yogurt sauce or honey mustard sauce.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
