This recipe is a great way to use up plentiful zucchini in the summer, and baking instead of frying makes them healthier!
Prep: 10 minutes
Bake: 20-25 minutes
Yield: 4 servings
2 medium zucchini, peeled
1 cup seasoned bread crumbs
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon water
Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then roll in bread crumbs. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. bake at 375 for 20-25 minutes or until tender and golden, turning once.
Tips and Tricks
Experiment with flavored breads crumbs and different spices for new flavors.
How Kids Can Help
Measure dry ingredients. Coat zucchini in egg and crumbs.
one serving (4 sticks) equals 144 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 814 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein
1 1/2 starch, 1/2 fat