Zucchini Spear Ole Recipe
Ingredients
| Zucchini | 1 Pound | |
| 3/4 cup Quaker Oat Bran hot cereal, uncooked | ||
| Chili powder | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Egg whites | 2 | |
| Margarine | 1 1/2 Tablespoon, melted | |
| Tomatoes | 2 Medium, chopped (For Salsa) | |
| Onion | 1/2 Cup (16 tbs), chopped (For Salsa) | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped (For Salsa) | |
| 1 to 2 tablespoons snipped fresh cilantro or 1 to 2 teaspoons cilantro leaves, crushed | ||
| Lemon juice | 2 Tablespoon (For Salsa) | |
| Ground red pepper | 1/8 Teaspoon (For Salsa) | |
Directions
For salsa, combine tomatoes, onion, green pepper, cilantro, lemon juice and red pepper.
Cover; refrigerate at least 1 hour.
Heat oven to 450°F.
Lightly spray 15 X 10-inch baking pan with vegetable oil cooking spray or oil lightly.
Cut off ends of zucchini.
Cut in half crosswise; slice each piece in half lengthwise, then again in half.
In plastic bag, combine oat bran, chili powder, cumin and red pepper.
In shallow dish, lightly beat egg whites.
Coat zucchini with oat bran mixture; shake off excess.
Dip into egg mixture, then coat again with oat bran mixture.
Place in prepared pan; lightly brush with margarine.
Bake about 20 minutes or until zucchini is crisp-tender.
Serve with Homemade Salsa.
Cover; refrigerate at least 1 hour.
Heat oven to 450°F.
Lightly spray 15 X 10-inch baking pan with vegetable oil cooking spray or oil lightly.
Cut off ends of zucchini.
Cut in half crosswise; slice each piece in half lengthwise, then again in half.
In plastic bag, combine oat bran, chili powder, cumin and red pepper.
In shallow dish, lightly beat egg whites.
Coat zucchini with oat bran mixture; shake off excess.
Dip into egg mixture, then coat again with oat bran mixture.
Place in prepared pan; lightly brush with margarine.
Bake about 20 minutes or until zucchini is crisp-tender.
Serve with Homemade Salsa.
Chef
