In the summer, gardeners usually have an abundance of zucchini and other squash. This recipe is a healthy, low fat alternative to a deep fried appetizer that’s delicious. The simple three step process involves easy to handle (and clean up) brown paper lunch bags. Cut up squash into sticks and working with a few at a time, toss in a bag of flour mix, then dip in an egg wash, then toss in a bag of crumbs before baking.
- 1 large zucchini cut into sticks (the thinner the crisper)
- ¾ to 1 cup flour with salt/pepper to taste in a brown lunch bag
- Whip 1 egg with a splash of milk in small bowl
- ¾ to 1 cup bread crumbs and/or panko crumbs with ¼ cup grated parmesan cheese and dash of cayenne (optional)
Place on cookie sheet lined with foil with a rack on top. Spray with oil and bake at 350 degrees for about 20 minutes. Serve with ranch dressing and/or pasta sauce of your choice for dipping.