Parmesan Zucchini Sticks
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- 2 medium
- zucchini (about 1 pound)
- 3 c
- kellogg's® product 19® cereal
- 1/3 c
- grated parmesan cheese
- 1/2 tsp
- dried oregano leaves or dried italian seasoning
- 1/2 tsp
- garlic salt
- egg whites or 1/2 cup refrigerated egg substitute
- 1 tsp
1Trim ends of zucchini. Horizontally cut each zucchini in half. Lengthwise cut each half into sixths. In medium bowl combine cereal, Parmesan cheese, oregano and garlic salt.
2In shallow dish lightly beat together egg whites and water. Place about 1/3 of the cereal mixture on plate or sheet of wax paper. One at a time, dip zucchini sticks in egg whites, roll in cereal, firmly pressing cereal mixture onto zucchini.
3Place sticks on baking sheet coated with cooking spray in a single layer. Add more cereal to plate as needed. This keeps cereal dry so it sticks to zucchini sticks. Bake at 425° F for 10 to 12 minutes or until browned. Serve warm.