Posted by Lisa
Zucchini. The ever abundant garden vegetable. I have my 1st of the season right here. Although I have my favorite zucchini recipes, I felt that I needed to add a few more to my choices if I want the kids and hubby to continue to eat it all summer! I found this recipe online at www.health.com and made it to go with grilled steaks and baked potatoes. It was a great addition and since it is baked, no added fat!
What do you do with it!? ....try this recipe!- Ingredients:
- 2 zucchini
- 1 egg white
- 1/4 cup milk
- 1/2 cup shredded Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- Vegetable cooking spray
Preparation
Preheat oven to 425°.
Peel the zucchini.
Remove the center with the seeds and discard.
Cut zucchini into 1/2-inch sticks.
Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture.
Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 15 to 20 minutes or until golden brown.
****Tip**** If you have extra zucchini...DON'T THROW IT AWAY. Take the left over and shred it and either make zucchini brownies or shred and freeze for making the brownies at another time!
