Dad emailed this recipe for
zucchini sticks that are oven-baked from
cooking.com, who adapted it from
Eating Well. These would be great as an appetizer, side dish or tossed with pasta of a similar size, a little cheese & lemon juice for a main dish.
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| Source: © EatingWell Magazine |
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| Active Time: 20 Minutes |
| Total Time: 30 Minutes | 4 servings |
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Every bit as good as the restaurant-appetizer version--no deep fryer required.
INGREDIENTS
| Canola oil cooking spray |
| 1/2 cup whole-wheat flour |
| 1/2 cup all-purpose flour |
| 2 tablespoons cornmeal |
| 1 teaspoon salt |
| 1/2 teaspoon freshly ground pepper |
| 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks |
| 2 egg whites, lightly beaten |
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DIRECTIONS
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.
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| Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. |
