- 1 med-large zucchini or summer squash
- 1 egg white
- 1/4 cup milk
- 1/2 cup shredded Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- Canola oil
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with oil, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown, turning once.
Yield: 4 servings.
from Health, Sept. 2008