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OVEN-FRIED ZUKES IN PARMESAN CRUST




Source of Recipe


Squash, A Country Garden Cookbook


List of Ingredients




1 tablespoon extra-virgin olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
4 small zucchini


Recipe



Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet with the oil and set aside.
In a shallow dish, combine the bread crumbs, Parmesan, rosemary, cayenne, salt and pepper and mix well. In a second shallow dish, lightly beat the egg.

Trim the ends of the squash. Cut each squash in half lengthwise. Lay the halves flat and cut in half lengthwise again. Then cut the strips in half crosswise. Dredge each piece first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet. Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned.

Serve hot or at room temperature. Serves 4.