Zucchini

I like to saute it in a pan (no oil needed) with mushrooms and maybe a little onion. Then I make veggie tacos by sticking the vegetable mixture into a corn tortilla. Add a little shredded mozarella cheese and some hot sauce and it's delicious!

I also like to season with Montreal Steak Seasoning and throw it on the George Foreman, or chop it up with other veggies and roast it on a cookie sheet at 400* until done (check and turn/stir every 10 minutes or so).

I like cutting it into long strips, marinating it for about an hour in a little olive oil and balsamic vinegar, grilling it, and then sprinkling it with freshly grated parmesan cheese.

This is a great way!

Another good way is slicing it into rounds and throwing it in a pan thats been sprayed with pam then sprinkle a little parmasan, bread crumb and gralic powder on it. They taste kid of like fried zuchini but much healthier. I think it was a weight watchers recipe my girl freind gave me.

Serve these crispy zucchini sticks with either a low fat ranch dressing or marinara sauce for a low calorie dipping solution. Depending on how much of a "kick" you like, add a little more or a little less ground red pepper to the bread crumb mixture.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:
•2 small zucchini, washed and sliced into 3-inch by 1-inch pieces (about 1 lb.)
•2 egg whites, beaten
•1/4 cup breadcrumbs
•2 Tbsp grated mozzarella cheese (about 1 oz.)
•1/2 tsp salt
•dash of ground red pepper
•1 Tbsp olive oil

Preparation:


1. Preheat the oven to 475º F.

2. Place the egg whites in a shallow dish. Dredge the zucchini sticks in the egg white mixture.

3. In a large ziplock bag, combine the breadcrumbs, mozzarella cheese, salt, and ground red pepper. Place the zucchinni sticks, 3 at a time, in the bag, and shake until they are well-coated with the breadcrumb mixture.
4. Place the zucchini sticks in a single layer on a large baking sheet coated with cooking spray. Drizzle the olive oil evenly over the zucchini sticks.

5. Bake for 5 minutes, then turn over, and bake an additional 3-5 minutes, or until zucchini is tender, and outside coating is crispy.

Serves 6

Per Serving Calories 57