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Zucchini Spear Ole Recipe
|Zucchini||1 Pound (3 small size)|
|Oat bran hot cereal||3⁄4 Cup (12 tbs), uncooked (Quaker)|
|Quaker oat bran hot cereal||3⁄4 Cup (12 tbs) (Uncooked)|
|Chili powder||1 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Margarine||1 1⁄2 Tablespoon, melted|
|Tomatoes||2 Medium, chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Snipped fresh cilantro/2 teaspoons cilantro leaves, crushed||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|Vegetable oil cooking spray/Vegetable oil||1 (For greasing)|
Calories 192 Calories from Fat 56
% Daily Value*
Total Fat 6 g10%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 76.6 mg3.2%
Total Carbohydrates 32 g10.5%
Dietary Fiber 7.6 g30.3%
Sugars 5.2 g
Protein 8 g16.9%
Vitamin A 25.7% Vitamin C 53.9%
Calcium 4.4% Iron 8.7%
*Based on a 2000 Calorie diet
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.