Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Non-stick cooking spray

  3. 2 medium unpeeled zucchini

  4. 2 teaspoons vegetable oil

  5. 2 tablespoons water

  6. 3 tablespoons herb seasoned bread crumbs

  7. 1 tablespoon grated parmesan cheese

  8. 1/4 teaspoon salt or garlic salt

  9. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 475F. Spray cookie sheet with non-stick spray. Combine bread crumbs, parmesan cheese, salt or garlic salt and pepper in a shallow dish and set aside. Cut zucchini in quarters lengthwise, cut spears in half or thirds. Put zucchini spears in a plastic bag, add oil and water, close bag and shake so spears are lightly coated with oil. Roll each spear in bread crumb mixture to coat lightly. Arrange coated spears in a single layer on prepared cookie sheet. Bake 7 minutes or until browned and crunchy.


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