| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
French |
Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Zucchini |
| 3 |
tb |
Olive oil |
| 1 |
|
Egg; lightly beaten |
| 1 |
tb |
Milk |
| 1/2 |
c |
Ritz cracker crumbs |
| 1/2 |
c |
Romano cheese; grated |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Trim and peel zucchini and half them lengthwise. Scoop out seeds and cut
squash into french fry sized pieces. Transfer to a bowl. Set oven at 400
degrees. Grease a rimmed baking sheet with 2 tablespoons of the olive oil.
Combine milk and egg in small bowl. Pour it over zucchini and toss well.
Mix cracker crumbs, cheese, salt and pepper; put on a plate. Using tongs
lift zucchini, one spear at a time, from the egg mixture. Shake off excess
liquid. Dip each spear into crumb mixture, coating evenly. Transfer to
baking sheet. Sprinkle with any remaining crumbs and drizzle with remaining
1 tablespoon of olive oil. Bake in oven for 5 minutes. With spatula, turn
fries over and continue baking for another 5 minutes, or until crumbs are
brown and zucchini is tender when pierced with a skewer. Transfer to a
plate and seve at once. Recipe by "Food for Thought" Friends of the
Centerville Public Library...formatted by Tom Orton Tom's Notes:.... well,
of course, I added a couple of teaspoons of garlic powder to the
crumb/cheese mixture!!... Enjoy....Tom, SC P Gardens. Lynn Thomas' notes:
Made this 10-24-97; used roasted garlic flavored oil and breaded the sticks
by putting in a bag with crumbs and shaking. Delicious dish and easy to do.
Recipe by: Food for Thought
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 25, 1997
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