Oven Fried Zucchini Spears
3 tablespoons herb seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt or garlic salt
1/8 teaspoon pepper
2 medium unpeeled zucchini (may substitute yellow squash)
2 teaspoons vegetable oil
2 tablespoons water
Preheat oven to very hot (475F.) Spray a nonstick cookie sheet liberally
with non-stick cooking spray. (or wipe lightly with vegetable oil. Combine
bread crumbs, Parmesan cheese, salt or garlic salt and pepper on a sheet
of wax paper.
Quarter the zucchini lengthwise, then slice each spears in half (or
thirds) to make shorter spears. Put them in a plastic bag. Add the oil and
water. Close bag and shake so squash spears are lightly coated with oil.
Roll each spear in crumb mixture so it's lightly coated. Arrange coated
spears in a single layer on the pan.
Bake, uncovered for 7 minutes or until spears are browned and
tender-crunchy.
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