I got this recipe from Family First Magazine and it is really delicious, low fat, healthy, and very easy. I made it this morning for tonight's dinner and I already ate too many to count! A great side dish or an appetizer and very tasty served with marinara sauce. Even a great snack!
2 large zucchini
1 tsp oil
- flour for dredging
1 cup cornflake crumbs
1 tsp garlic powder
1 tsp parsley flakes or dried parsley
Â½ tsp salt
Wash zucchini (don't need to peel) and slice into sticks. Cut each zucchini in half length-wise and then width-wise. Slice each quarter into 4-6 sticks.
In one bowl place four, second bowl- cornflake crumbs (you can omit the spices and use flavored crumbs in you prefer), third bowl- 2 eggs with oil beaten.
Dredge the zucchini in flour first, then place in egg bowl, and then in cornflake crumb bowl.
Place on parchment paper lined baking sheet. Bake at 400 for 30 minutes or until zucchini is soft and coating is crispy.