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Baked and made with whole wheat bread crumbs, these healthy appetizers are perfect for football season.
Preheat oven to 425°F. Cut zucchini into finger-sized sticks and set aside.
Combine bread crumbs, Parmesan, lemon zest, salt, and pepper in a food processor and pulse a few times until ingredients are well mixed. Place crumbs in a medium-sized bowl.
Create an assembly line, first with the zucchini, then a bowl of the beaten eggs, then the bowl with the crumb mixture, and finally two baking sheets that have been covered with non-stick spray.
Coat each piece of zucchini in the eggs, then cover throughly with the crumb mixture, and set each stick on a pan.
Bake sticks for 14 minutes or until bottoms are golden brown, then flip and bake an additional 14 minutes. Serve hot.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!