- 1/3 cup (about 1 1/2 ounces) finely shredded fresh Parmesan cheese
- 1/3 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground red pepper
- 1 large egg, beaten
- 3 small zucchini (1 1/4 pounds)
- Cooking spray
- 1/2 cup tomato-basil pasta sauce
- calories 94
- fat 3.9 g
- satfat 1.6 g
- monofat 1.1 g
- polyfat 0.3 g
- protein 6.4 g
- carbohydrate 9.3 g
- fiber 1.8 g
- cholesterol 58 mg
- iron 0.9 mg
- sodium 251 mg
- calcium 128 mg
How to Make It
Preheat oven to 450°.
Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.
Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.
Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce.
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