| 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 [email protected] (MRS LYNN P THOMAS) on Oct 25, 1997
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