Parmesan Zucchini Sticks
1 cup tomato sauce
Italian seasoning, to taste
3 large zucchini (about 1 1/2 pounds)
2 cups dry breadcrumbs
1 cup panko (Japanese breadcrumbs)
1/2 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 eggs, beaten
Cooking spray
1. Cut zucchini in half crosswise; cut each half lengthwise into 8 wedges.
2. Repeat procedure with remaining zucchini.
3. Combine breadcrumbs, panko, cheese, salt, and black pepper in a shallow dish.
4. Dip zucchini in egg substitute; dredge/pat in breadcrumb mixture.
5. Place zucchini on baking sheet lined with parchment paper.
6. Lightly coat zucchini with cooking spray.
7. Bake at 400° for 25 minutes or until golden brown.
8. Pour sauce into a pot and warm on stove. Add Italian seasoning to taste.
9. Serve immediately with sauce.
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