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Oven-crisped zucchini spears
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| Artist: |
_ |
| Categories: |
Vegetables, Zucchini |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | Medium zucchini | | 1/3
| cup | Cornmeal | | 1/3
| cup | All-purpose flour | | 1/4
| cup | Grated Parmesan cheese | | 1/2
| tsp | Onion powder | | 1/4
| tsp | Salt | | 1/8
| tsp | Lemon pepper or black pepper | | 1
| | Egg, beaten | | 2
| tbsp | Milk | | 3
| tbsp | Margarine or butter, melted |
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Procedures:
| 1 | Heat oven to 450 degrees. | | 2 | Grease 13 by 9 inch glass baking dish. | | 3 | Cut off and discard ends from zucchini. | | 4 | Slice each zucchini in half lengthwise, then in half again forming 12 spears. | | 5 | Combine dry ingredients. | | 6 | In shallow bowl, combine egg and milk. | | 7 | Roll zucchini in cornmeal mixture. | | 8 | Dip into egg mixture, then again in cornmeal mixture to coat thoroughly. | | 9 | Place in prepared dish. | | 10 | Drizzle with margarine. | | 11 | Bake about 15 minutes or until zucchini is tender. | | 12 | Makes 6 servings. |
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