High-Protein | Low-Carb | Diabetic-Friendly
Ingredients
2–3 medium zucchinis, cut into sticks
2–3 tablespoons olive oil
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano or Italian seasoning
Salt and black pepper, to taste
Optional: pinch of paprika or chili flakes for heat
Instructions
Preheat Oven:
Heat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
Prepare Zucchini:
Cut zucchinis into evenly sized sticks or wedges.
Pat dry with a paper towel to remove excess moisture — this helps them crisp up better.
Season:
In a large bowl, toss the zucchini sticks with olive oil until evenly coated.
In a separate bowl, combine Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
Toss zucchini in the Parmesan mixture until well coated.
Arrange & Bake:
Spread the coated zucchini sticks in a single layer on the baking sheet.
Bake for 18–22 minutes, flipping halfway through, until golden and crisp around the edges.
Serve:
Serve immediately with a dipping sauce — try ranch, marinara, or a garlic yogurt dip.
Over the course of 12 weeks, I’ve diligently stuck to the recipes outlined in the Bariatric and Gastric Cookbook, resulting in a remarkable 48 lbs weight loss. The cookbook’s organization by sections is incredibly helpful, and I’m especially impressed by its guidance on portion sizes relative to point values. I wholeheartedly endorse this cookbook for anyone undertaking the Bariatric and Gastric Program in 2025. Don’t miss out on the opportunity to try it for yourself!
