Oven baked zucchini spears
Saturday, August 28, 2010
Yesterday I tried a Spark recipe for oven-baked zucchini spears (Cheesy Zucchini Sticks, submitted by FROGSTYR). Spray the spear with cooking spray, season with a mixture of 2 tbsp of Italian bread crumbs, 2 tbsp of parmesan cheese, 1 tbsp garlic powder, 1 tsp pepper, 1 tsp salt.
The bread crumbs are already seasoned so I questioned if I wanted the other spices. The measurements seemed large. We are not into extra spicy food. Still, I had only a few leftovers! That is a good measure of whether to add the recipe to the permanent file.
We had the zucchini spears, corn on the cob, and sliced tomatoes. Don't you love Summer veggies? See the lights flashing above my head? Fesh from the garden and so healthy. That merits a few stars.
I saw a recipe last week (heaven knows where) that had fresh rosemary in the ingredients to roll the spears in before baking. I've only seen dried rosemary leaves which doesn't work well. Wonder why they never have ground rosemary like they do with other spices. It would work better in most recipes. It's a strong pungeant spice, so good with lamb or baby potatoes.
My all-time number one favorite zucchini recipe is from the GardenWay Joy of Vegetables cookbook. Cook the cubed zucchini tender crisp. Add paprika and a smidgeon of sugar, a little flour, sour cream and poppy seeds. Don't count the calories. Delicious.