Too Much Zucchini? Oven-fried Zucchini Spears

     If you’re faced with a bountiful crop of zucchini and already a bit weary of zucchini cake, muffins and bread, here’s a savory recipe that is a great accompaniment for lunch or dinner. Also, a nice snack or party offering.
     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.

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