Clipped this recipe for oven-fried zucchini spears out of a magazine years ago and gave it a try. Barry and I were both quite pleased with the results. Crunchy on the outside, without the excess fat from frying, these spears are a tasty way to use up that excess garden produce.
Oven-fried Zucchini Spears 4 servings
About ¼ cup Italian bread crumbs (I just added some Italian seasoning to day old bread that I blended in the food processor)
About 1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 medium zucchini (about 12 oz.)
2 teaspoons vegetable oil (canola)
2 tablespoons water
Vegetable cooking spray
1. Combine bread crumbs, Parmesan cheese, garlic powder, paprika, and pepper in a shallow dish; set aside.
2. Cut each zucchini lengthwise into 4 pieces; cut each pieces in half crosswise. Place zucchini in a zip-lock plastic gas; add oil and water. Shake.
3. Dredge zucchini in breadcrumb mixture, and place on a baking sheet coated with cooking spray.
4. Bake at 475° for 10 minutes or until brown and tender.