Heat oven to 425.
Prepare a baking sheet with metal rack on top.
Slice zucchini into finger-sized sticks.
Pour bread crumbs into a small bowl.
In a separate bowl, beat eggs with a teaspoon of water.
Dip zucchini sticks into egg and then roll in breadcrumbs and place on the metal rack.
Bake for about 15 minutes.
Zucchini sticks should be tender without getting limp - you will need to watch this.
separate bowl.
Dip zucchini sticks in egg mixture, allowing excess
ach zucchini in half and slice into 4-inch long sticks.
In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
In another bowl, beat egg/s lightly.
Dip zucchini sticks into eggs, then into breadcrumb mixture.
Transfer to a greased baking sheet that has been coated with nonstick spray.
Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).
Slice zucchini into pieces, about 1/2\"
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
ixture.
Working with several zucchini sticks at a time, toss them
Trim zucchini and cut into sticks, about the size of French fries.
Sprinkle with salt and pepper.
Beat egg with water.
Roll each zucchini stick in egg mixture and then in the crumbs.
Place coated zucchini sticks on a baking sheet and spoon butter over them.
Bake 15 to 20 minutes in preheated oven at 400\u00b0 until tender and lightly browned.
Serve immediately.
Makes about 26 sticks.
Serves 4.
Cut zucchini lengthwise in quarters, then in half crosswise. Dip into beaten egg, seasoned with salt and pepper.
Coat the quarters with a mixture of Italian bread crumbs and Parmesan cheese.
Place on cookie sheet.
Drizzle melted butter over all. Bake for 25 minutes, or until golden brown, in a 400\u00b0 oven.
Can be served as finger food or vegetable with a meal.
Stir together bread crumbs, cheese, onion salt and garlic powder in medium bowl.
Stir together egg whites and water in small bowl.
Pour corn oil into heavy 3-quart saucepan or deep frying, filling no more than 1/3 full.
Heat over medium heat at 375\u00b0.
Dip zucchini sticks in egg mixture, then coat with crumbs.
Carefully add to oil in single layer.
Fry about 1 minute, turning once, or until crisp and lightly browned.
Drain on paper towel and serve.
Arrange a layer of zucchini slices into the bottom of
In a shallow bowl whisk the eggs with water.
In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
Heat oil in a skillet until hot.
Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
Transfer to a paper towel-lined plate.
Serve immediately.
Slice zucchini into stick forms.
Sprinkle with garlic, olive oil and soy sauce.
Marinate 30 minutes.
Roll zucchini sticks in flour.
Dip in beaten eggs, then coat with bread crumbs.
Deep-fry until golden brown.
Drain on paper towels before serving.
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients.
Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole.
Bake at 350 degrees F for 40 to 45 minutes.
1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol.
Cut Zucchini into sticks; about 3-4 inches in
Heat oven to 450\u00b0F.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 minute or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.
Wash zucchini, but do not peel, slice
Heat oven to 400 degrees F. Cover a large baking sheet with foil for easy clean-up.
Wash zucchini and dry thoroughly. Trim ends from zucchini and cut in half crosswise. Cut each half lengthwise into thirds to make wedges.
Beat eggs in a shallow bowl. Combine Parmesan, breadcrumbs, salt and pepper on a plate.
Dip zucchini in egg, then turn in cheese mixture to coat. Place wedges, skin-side down, on baking sheet in a single layer. Bake 20 to 25 minutes, until light golden brown. Serve while hot.
he way around. Place these zucchini shells on a foil lined
Wash zucchini and trim ends; slice into 1/2-inch slices. Slice onion and quarter.
Melt butter; place in a shallow baking dish (9 x 13-inch).
Layer zucchini, onion and corn.
Season each layer with salt and pepper.