Ingredients
1/3 cup
(about 1 1/2 ounces) finely shredded fresh Parmesan cheese
1/3 cup
panko (Japanese breadcrumbs)
1/2 teaspoon
garlic powder
1/2 teaspoon
dried basil
1/8 teaspoon
ground red pepper
1
large egg, beaten
3
small zucchini (1 1/4 pounds)
Cooking spray
1/2 cup
tomato-basil pasta sauce
Preparation
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.
3. Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.
4. Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce and Enjoy!
2. Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.
3. Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.
4. Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce and Enjoy!
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