Friday, July 20, 2012

Baked Parmesan & Romano Zucchini Wedges

We have found our favorite way to eat zucchini this week! It's yellow zucchini in the picture, but I intend to try this recipe with all the summer squashes in our garden. We really enjoyed it!

1/3 cup Italian seasoned bread crumbs
1/2 cup Parmesan & Romano cheese, grated
4 small or 1 large zucchini cut into wedges as shown in picture.
1 egg, beaten

1. Preheat oven to 450 degrees.

2. In a bowl, combine bread crumbs and cheese topping.

3. Dip zucchini strips into egg, then into crumb mixture.

4. Place on baking sheet coated with nonstick cooking spray.

5. Bake at 450 for 15-20 minutes or until golden brown and tender.

Dip them in Hidden Valley Ranch Dressing and ENJOY!