Ingredients

• 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

Directions

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.

Credit:

from Health, Sept. 2008