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Zucchini Spear Ole

Natural.Foodie's picture
Ingredients
  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
  Egg whites 2
  Margarine 1 1⁄2 Tablespoon, melted
For salsa
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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