Title: Oven-Crisped Zucchini Spears
Categories: Vegetable
Yield: 6 Servings
| 3 | | Medium zucchini |
| 1/3 | c | Cornmeal |
| 1/3 | c | All-purpose flour |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Onion powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Lemon pepper or black pepper |
| 1 | | Egg, beaten |
| 2 | tb | Milk |
| 3 | tb | Margarine or butter, melted |
Heat oven to 450 degrees. Grease 13 by 9 inch glass baking dish. Cut off
and discard ends from zucchini. Slice each zucchini in half lengthwise,
then in half again forming 12 spears. Combine dry ingredients. In shallow
bowl, combine egg and milk. Roll zucchini in cornmeal mixture. Dip into
egg mixture, then again in cornmeal mixture to coat thoroughly. Place in
prepared dish. Drizzle with margarine. Bake about 15 minutes or until
zucchini is tender. Makes 6 servings.