First off, I want to apologize for not getting a post up yesterday. I went in yesterday for my 6 week postpartum checkup and found out that I need to go back tomorrow for a sonogram to find out the cause of some pretty bad chest/back pain I’ve been having since about my 3rd trimester. Hopefully it’s nothing serious but with that news I was more than a little distracted & didn’t get the chance to get this typed up. I’m sure no one missed me or anything :-P
Today’s post, that was actually supposed to be yesterday’s post is one of those recipes that I had seen but never thought I would like. I’ve never been a huge squash fan but have been trying to eat more of it(and other vegetables) & less of the not-so-healthy foods. This recipe though turned out great! It is defiantly one that will be sticking around my household for a long time to come…
Original recipe here
Parmesan Zucchini Sticks
- 1 large zucchini, quartered & cut into strips
- 1/3 cup seasoned breadcrumbs(I didn’t have seasoned so I added garlic powder, onion powder, basil & oregano)
- 1/4 cup Parmesan cheese
- 1 egg, beaten
Preheat oven to 450 degrees.
Slice up your zucchini if you haven’t already.
In a bowl, combine bread crumbs, Parmesan cheese, salt & pepper.
Dip zucchini strips into egg and then into bread crumb mixture. Fully coat each zucchini strip.
Place the strips on a baking sheet coated with nonstick cooking spray.
We served these with just ranch or blu cheese dressing, but on the original recipe’s website they had a parm dip to go along with it if you’d like to try that too.