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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce Ingredients:
1 small zucchini |
1 small yellow squash |
1 small japanese eggplant |
1/2 cup italian seasoned breadcrumbs |
2 tablespoons parmesan cheese |
1/4 teaspoon dried oregano |
1/4 teaspoon black pepper |
3/4 teaspoon garlic powder |
1/4 teaspoon salt |
1 tablespoon olive oil |
Directions:
1. Preheat the oven to 450 degrees.
2. Spray a cookie sheet with non-stick spray.
3. Cut the vegetables in half lengthwise and then cut each section in half crosswise.
4. Cut the quaters into long strips 1/4 inch thick.
5. Toss the vegetables with the olive oil.
6. Mix all ofthe dry ingredients in a large bowl.
7. Add a handfull of vegetables to the breadcumbs and coat with crumbs.
8. Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
9. Repeat until all of the vegetables are done.
10. Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
11. Coating should be crisp and vegetables tender.
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