A few days ago there were two zucchini sitting in the fridge teetering on the brink of extinction waiting to be used. I originally thought zucchini bread but in light of trying to eat a little better I decided to do a little searching on one my favorite foodie websites TasteSpotting for inspiration. The following recipe came to light after a little tweaking from the original Weight Watcher recipe. These dunkers turned out to be pretty tasty. The original recipe suggested serving it alongside a marina sauce but that night we had leftover mexican food so I used salsa instead. I also decided to submit this recipe to Joelen’s monthly Chef Spotlight. This month she is featuring health conscious chefs and recipes. Check it out at Joelen’s Culinary Adventures!
2-3 medium zucchini sliced into 3″ x 1/2″ sticks
1 large egg
1/2 cup seasoned bread crumbs
4 Tbsp. Parmesan cheese, grated
Olive oil cooking spray
1/4 tsp garlic powder
1-2 dashes of hot sauce
Salt & pepper to taste
Preheat oven to 425°.
In a small bowl, beat egg, hot sauce, salt and pepper. In a ziploc bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into egg mixture and then place into bread crumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for about 20-25 minutes, or until golden brown. Serve with your favorite dipping sauce.
Adapted from Gina’s Weight Watcher Recipes
Filed under: Side dish | 3 Comments