Buffalo Wing Zucchini Sticks

I grew up loving vegetables. Curried lentils, fresh salads, creamed cauliflower, homemade pasta sauce…any way you could eat a veggie, I ate it.

However, not all people are like that. When you have someone who does not like vegetables, I wouldn’t suggest making them boiled broccoli then forcing them to eat it.

Unless you are into that sort of sadism

I suggest you make the veggies as appealing as possible, through whatever means necessary.

In this case, of course, the means would be breadcrumbs and hot sauce.

These baked zucchini sticks are inspired by buffalo wings, and are very easy to prepare. Because they are baked instead of fried, they do not crisp up, but rather become soft and sweet in the oven, covered with a crunchy layer of breadcrumbs. It’s basically homemade bar food, and who doesn’t like that?

Buffalo Wing Zucchini Sticks

Ingredients:

1 zucchini, washed and cut into 3 inch fingers

1/4 cup mayonnaise

buffalo wing sauce to taste (I used about 3 tbsp.)

1 tsp. each granulated garlic and onion, or to taste

1.5 cups panko bread crumbs, in a bowl

1. Combine the mayonnaise, buffalo sauce, and spices in a bowl. Mix together and taste. It will get slightly hotter as it cooks, but not much. You really want a good punch of heat here, so add more hot sauce if needed. Also, preheat your oven to 400F.

2. Take each zucchini slice, dunk it in the mayo mixture…

then in the breadcrumbs. Be sure to really pack those breadcrumbs on there. The panko will turn a Pepto┬áBismol pink from the hot sauce by the time you dunk your last stick, but hey…that’s life.

3. Put your sticks on a tinfoiled sheet and bake for 15-20 minutes, or until the largest zucchini finger is tender when stuck with a knife.

By the time that some breadcrumbs are pretty dark brown and the irresistible, unmistakable scent of hot wings fills your kitchen, the zucchini is done.

4. Serve immediately.

These are extremely tasty. Spicy, crunchy on the outside, and tender on the inside. The zucchini stays moist, thanks to the oil in the mayo, but does not become soggy like it can when drizzled with olive oil. These little sticks are spicy, garlicky, and guaranteed to please. They don’t keep their shape too well, so my favorite way to eat them is with a knife and fork, drizzled with blue cheese dressing and more buffalo sauce.

Breadcrumbs and hot sauce – converting vegetable haters one at a time.

Comments

  1. Traci says:

    I made these Saturday…Ahhh-mazing! I posted a pic to my fb and got a great response. Directed them to your blog and/or fb page for the recipe. Great recipe for my summer surplus, now if I can “buffalo” corn & tomatoes, I’m golden! Thanks!

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