Rosemary Zucchini Sticks Recipe
- 2 medium zucchini, peeled
- 1 cup seasoned bread crumbs
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 egg
- 1 tablespoon water
- 1. Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water.
- 2. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden, turning once. Yield: 4 servings.
One serving (4 zucchini sticks) equals 144 calories, 2 g fat (1 g saturated fat), 53 g cholesterol, 814 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.