Baked Zucchini

Tip:  Read directions completely before preparing.

Ingredients:

3 - 4 medium zucchini
3/4 cup plain bread crumbs

1/4 cup grated Parmesan cheese
Dash of crushed red pepper (optional or more if you like)
1/8 teaspoon dried oregano
1/8 teaspoon fine sea salt
Dash of pepper
2 large eggs, beaten

Directions:

Preheat oven to 425.  Line a baking tray with parchment paper or non-stick aluminum foil.

In a large bowl, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper.

In a large bowl, beat the two large eggs.

Cut the zucchini into wedges.  I first cut the long zucchini in half, diagonally.  Then in half, then each half into four wedges.

One by one, dip the zucchini wedges in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat zucchini thoroughly.

Place on the baking tray and bake for 20-15 minutes.  Depending on the size of wedges, it may take longer to bake. 

After the first 15 minutes, flip them to ensure thorough baking.  Finish baking, check to ensure the zucchini is tender inside, crunchy on the outside and then serve.  Enjoy!

Tip:   These are great with Honey Mustard or Ranch Dip or dipping sauce of your choice!