Spicy Baked Zucchini Sticks

First, some exciting news:

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Check out my article in this week’s Ami/Whisk magazine for two twists on hamantashen! If you’ve seen it, please let me know what you think!


Last week I discussed how a certain food has come to be associated with a memory. Little did I imagine that just a couple of days later, I would accidentally stumble on to another food with deep memories attached.

It started when I saw zucchini on sale at my local grocery store. I wasn’t sure what to do with them, but I bought a big bag and decided that I would figure it out. I started to cut them into wedges, probably out of laziness, then tossed them with some spices and threw them in the oven.

Forty minutes later I tasted one fresh out of the oven, and was immediately transported back to Israel.

Suddenly, I was sitting around the table in the hotel in Tiberias. I was in Israel chaperoning a group of disabled young women on the trip of their lifetimes. The girls sat around the table laughing and talking. Friendly as anything, they were quickly making friends with the other guests at the hotel. One by one, I took the girls up the front of the room where they had a buffet table set up. These young women weren’t accustomed to the “luxury” of hotels and buffet dinners, so this was extra exciting for them. After all of my girls had gotten their food, I went back up to get some food for myself. I had plans to go out to eat with another staff member that night, so I decided to have a snack.

I saw some zucchini wedges on a tray, so I put some on a plate and headed back to the table. I took a couple of bites, and was instantly hooked. They were gloriously spicy, flavored with the middle eastern spices I love so much. They were soft, but just a tiny bit crispy. They were delicious. I finished my plate and went back for more.

The trip went on for another week, and it was amazing, but also exhausting. It was filled with many extraordinary moments and plenty of delicious food. Needless to say, a plate of zucchini sticks wasn’t exactly the memory I clung to most when I came home. In short, I forgot completely about the delicious little zucchini sticks in that hotel in Israel.

Until I tasted these. Without even meaning to, I had recreated one of the most delicious foods I tasted on that trip.

Spicy Baked Zucchini Sticks


5 small zucchini

3 Tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon tumeric

1/2 teaspoon cumin

1/2 teaspoon paprika

pinch cayenne pepper


Preheat oven to 400 degrees. Line a baking (cookie) sheet with parchment paper. Set aside.

Cut the zucchini in half down the center, then again into 4-6 wedges to create sticks.

Toss the zucchini wedges with the oil and spices until evenly coated. Place on a single layer on the prepared baking sheet.

Bake at 400 degrees for 35-40 minutes, stirring every 10-15 minutes.


Thanks for stopping by, folks! Stay tuned for some more hamantashen- traditional ones this time!



  1. says

    Wow Miriam, that article looks terrific! And your photo there is wonderful — good thing you got your new camera in time for that assignment!

    This recipe is just the kind of thing I’d make for lunch. One of the many reasons I like working from home…

  2. says

    Although i haven’t tried this before and looks so tasty i really thought it is an eggplant the texture and color looks like one when cooked. When i was in Israel I have stayed in a hotel where they served my breakfast the first time i tasted Hummus with pine nuts, My GOD tasted so GREAT!.. Thanks for the tip i will try to cook this one.

  3. says

    Congratulations on the magazine feature! How exciting is that for you!! I love zucchini bread but I’m really not a fan of it cooked any other way. Having admitted that, I will say that your zucchini sticks do look very appetizing.

  4. says

    Thanks for sharing this lovely recipe for zucchini sticks, Miriam! Congratulations on your article, as well. Thanks for sharing. You have a great blog and I’m glad to have found you!

  5. says

    Love your hamantaschen linzer tarts, so creative! I’ll have to pick up a copy of the magazine! The zucchini also looks amazing, I’ll definitely be trying it.


  6. aviva says

    i made these for the first time and half the pan was already eaten before I was ready to serve it! They’re sooo good! Thanks for an awesome easy and healthy recipe!

  7. SR Cohen says

    I never used to like zucchini so much but a couple months ago I had a bunch in my fridge and ended up using this recipe (after seeing it on WFS hehe). Now it’s in full rotation and I can’t make enough! Ran out of cumin once and it was still delicious =) Thanks!!

  8. rachel says

    miriam i just wanted to let you know that i love this recipe. ive made it 3 weeks in a row now. thanks!!

  9. lilib says

    why did mine come out CRAZY salty? flavor was great though, I really LOVE your blog, keep on posting more and more!!!

  10. Amy says

    I’ve made these a few times and they are fantastic, though I have a question about the texture. When you make them, do they get crispy at all? Mine are always soft (and I follow your method exactly). They are still delicious, but if you have a trick to getting them to crisp up in the oven I’d love to know.

  11. Mosh says

    I made this for the chag!! It was so frekin awesome!! I recently started liking zucchini, and always love anything spicy:) my mom found it a drop to salty though… (I was ok with it)

  12. Chana Rivka Hersh says

    Delicious! I’ve even made this as a side dish to accompany spaghetti and meatballs. I used Italian seasoning and a touch of red pepper instead of the tumeric, paprika, cumin, and cayenne.

  13. Rachel says

    Hi, I know you posted this a while ago but was wondering if this would work if I half cooked before Shabbos, and then put in oven right before. Would it dry out? Is there any way of doing this to serve as a side dish on Friday night? Thank you so much


  1. […] 1) Spicy Baked Zucchini Sticks: this is one of the favorite recipes all time on my blog, and possibly the favorite in terms of feedback from my readers. And it might just be my favorite recipe. It is super easy to make (cutting the stick shape takes about a minute or less per zucchini) and the abundance of flavor and spice means you barely notice how healthy it is! With the abundance of zucchini this summer, I find myself turning to this recipe really frequently. […]

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