| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
*sent, Healthy-lig, Appetizers, Vegetables |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Zucchini (4-each); washed and trimmed |
| 1/4 |
c |
Nonfat egg substitute |
| 1/3 |
c |
Italian bread crumbs |
|
|
Nonstick butter garlic cooking spray |
|
|
Salt |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
NOTE: If you cannot find butter-garlic spray, use butter spray and
substitute garlic salt for the salt.
1) Cut each zucchini lengthwise into 4 strips. Dip strips into egg
substitute, then roll in bread crumbs to coat. Arrange in single layer on
baking sheet sprayed with cooking spray. Lightly spray strips with cooking
spray.
2) Bake in a preheat 450F oven until browned and fork-tender, about 25
minutes. Lightly spinkle with salt to taste and Parmesan.
NUTRITION estimated by publisher: 85 cals, 2g fat (21% cff).
NOTES : You can achieve a flavor close to that of deep-fried zucchini
strips by using nonfat egg substitute and bread crumbs as a batter, then
baking the zucchini in a hot oven. There's a clean, non-greasy taste to the
baked strips that you might like even better than the taste of deep-fried.
Recipe by: LOW-FAT KITCHEN by Donna Deane (LA Times)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 29,
1999, converted by MM_Buster v2.0l.
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