Post by Debbie on Jun 23, 2012 21:23:49 GMT -5
Canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beatenPreheat oven to 475°F.
Coat a large baking sheet with cooking spray.
Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching,
on the baking sheet.
Coat all exposed sides with cooking spray.
Bake on the center rack for 7 minutes.
Turn the zucchini and coat any floury spots with cooking spray.
Continue to bake until golden and just tender,
about 5 minutes more.
Serve hot.
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beatenPreheat oven to 475°F.
Coat a large baking sheet with cooking spray.
Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching,
on the baking sheet.
Coat all exposed sides with cooking spray.
Bake on the center rack for 7 minutes.
Turn the zucchini and coat any floury spots with cooking spray.
Continue to bake until golden and just tender,
about 5 minutes more.
Serve hot.