Servings – 2-4 depending on the size zucchini you use – 1 serving is about 1 cup of sticks.

This recipe is fine for all stages of the program

[recipe-ingredients]

• 3 Tbsp. Carbquick (you can find this online and at select stores depending on where you live)
• 1 Tbsp. shredded low fat mozzarella
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4  tsp. black pepper
• 2 medium zucchini
• 2 Tbsp. olive oil
• 2 Tbsp. water

[recipe-directions]

1. Preheat oven to 475ºF.
2. Spray a baking sheet with nonstick cooking spray.
3. Combine Carbquick, cheese, salt, garlic and black pepper in a shallow bowl.
4. Cut the zucchini lengthwise into eighths. Cut into 1½ to 2 inch thick pieces.
5. Combine zucchini, vegetable oil and water in a resealable plastic bag. Shake to coat zucchini.
6. Remove zucchini from plastic bag. Coat with the mixture.
7. Arrange zucchini in a single layer on the prepared baking sheet.
8. Bake until tender and browned, about 7-10 minutes (flip once during the baking process to crisp both sides)
9. Serve immediately with cauliflower alfredo sauce or sugar reduced ketchup as a dip, if desired.

These are great served with a beef burger or turkey burger in a low carb or lettuce “bun”.