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Gluten-Free Baked Zucchini Sticks

Prep time 25 mins
Cook time 45 mins



  • 1 1/2 cups Cheerios™ cereal
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon gluten-free Italian seasoning
  • 1/8 teaspoon salt
  • dash pepper
  • 1/4 cup butter, melted
  • 4 teaspoons milk
  • 3 medium zucchini, cut into 3 x 1/2-inch strips
  • 3/4 cup Yoplait® Greek plain yogurt
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon finely chopped herbs (basil, thyme or rosemary leaves)
  • 1/4 teaspoon salt

How to Make It

  1. Heat oven to 400° F. 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.) 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. Bake 9 minutes; turn zucchini over. Bake about 8 minutes longer or until coating is light golden brown. Meanwhile, in small bowl, stir together Parmesan-Yogurt Dip ingredients. Refrigerate until ready to serve.