Zucchini Spear Ole
|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)|
For salsa, combine tomatoes, onion, green pepper, cilantro, lemon juice and red pepper.
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.