Breaded Zucchini with Marinara Dipping Sauce
What a tasty and fun way to add zucchini, a high-fiber vegetable, to your diet.
-Recipe Courtesy of Secrets of a Skinny Chef: 100 Decadent Guilt-Free Recipes by Jennifer Iserloh
This is a great snack or appetizer to make from Jennifer Iserloh’s new book, Secrets of a Skinny Chef: 100 Decadent Guilt-Free Recipes. These zucchini sticks are a lot like mozzarella sticks, except, unlike their cheesy cousin, six of these sticks are only 168 calories. Hmm, making a healthier choice sure does taste good!
Makes 4 Servings
1 cup whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon dried oregano
1⁄4 teaspoon freshly ground black pepper
2 egg whites
1 tablespoon hot sauce
2 tablespoons whole wheat flour
2 medium zucchinis, sliced into 2 x 1⁄2 -inch sticks
2 tablespoons olive oil
1⁄4 teaspoon salt
1 cup jarred tomato sauce
1. Preheat the oven to 400°F. Place the bread crumbs, Parmesan, garlic powder, onion powder, oregano, and pepper on a sheet of waxed paper. Mix the ingredients with your fingertips until well combined. Set aside.
2. Mix the egg whites and hot sauce in a shallow dish. Place the flour on a sheet of waxed paper. Dip the zucchini in the flour, then in the egg whites, and then in the bread crumb mixture.
3. Heat two large ovenproof skillets over medium heat. Divide the oil between the two skillets. Add the breaded zucchini and cook 4 to 5 minutes, until the zucchini browns.
4. Turn the zucchini and slide the skillets into the oven. Bake about 10 minutes or until the zucchini is tender. Sprinkle with salt and serve immediately with the sauce.
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