|A Recipe from Sneaky Kitchen
Crispy Corny Zucchini Sticks
4 medium-size zucchini
2 egg whites, beaten in a large bowl
3/4 cup yellow corn corn meal
1/4 cup grated parmesan cheese
Italian Seasoning OR
1/4 teaspoon black pepper
1/2 teaspoon ground
1/8 teaspoon dried basil
1/8 teaspoon ground bay leaf
Preheat oven to 425 F.
Wash zucchini & trim off ends. Cut
skinny strips about the thickness of very thin French fries. Spray 2 cookie sheets or baking pans
well with cooking
spray. Mix the corn meal, cheese & Italian seasoning in a shallow
bowl. Put zucchini into egg white; gently mix so all strips
are coated. Take out 2 to 3 at a time. Shake off
excess egg white & put into the corn meal mix. With other hand, roll
them in the meal to coat. Lay side by side in pan not quite touching in a single layer. Continue until all
are coated. Spray well with cooking spray.
Place in oven
for 12 to 15 minutes, checking & shaking or turning towards the end of the cooking
time. When they begin to brown nicely, they are done. Do not over-cook.
Sprinkle with salt or salt substitute to taste. Remove to a
serving plate. Serve plain or with ketchup. Eat while hot for best
flavor and crunch, but they are fine cold too.