I haven’t done a Stuff I Feed My Kid post in a while. Mostly because I don’t really cook anything special for Bug anymore. He pretty much just eats what we eat at this point. Since he eats a couple of hours before we do, Bug’s dinner usually consists of our leftovers from the night before. I still try to keep a few healthy things in the freezer for him just in case our leftovers aren’t particularly nutritious. One of those things is these baked zucchini sticks that I dreamed up one day. I’m always on the lookout for easy things to make & freeze… so if you have any other ideas, feel free to send them my way!
Here’s what you need:
- 2-3 zucchini
- 1-2 cups Italian bread crumbs
- 1 cup flour
- 3 eggs
- 1/4 cup milk
- 1 tsp vinegar
Preheat your oven to 400 and line a couple of baking sheets with parchment paper. If you don’t have parchment paper, grease the sheets. Cut the zucchini in half and then into sticks.
Set yourself up with 3 bowls. In the first bowl, put the flour and whatever seasonings you wish. I used salt, pepper & Zoe’s Seasoning, which Hubby’s aunt sends us from Birmingham. I’m not even really sure what’s in it, but it’s awesome. In the second bowl, whisk together the eggs, milk & vinegar. In the third bowl, put the bread crumbs and more seasonings. The toddler clinging to your legs is assurance that you are doing a great job.
Dip the zucchini sticks in each bowl… flour, then egg, then bread crumbs.
Place the breaded sticks on the baking sheets and bake for 10-20 minutes. You might want to flip them over halfway through. And, watch ‘em. They don’t really brown a whole lot, but once they do start to brown, they’ll burn quickly.
Buggy loves these, and frankly, so do Hubby & I. I especially love them dipped in ranch dressing. Bug loves them because they are soft enough for him to bite through them. YUM. And, they freeze pretty well. To defrost, I microwave them for about 30 seconds. If I’m defrosting them for me & Hubby, I’ll then put them in the toaster oven for a couple of minutes to crisp them up.