• 2 medium zucchini, peeled
  • 1 cup seasoned bread crumbs
  • 1 tablespoon minced fresh ROSEMARY
  • 1 egg
  • 1 tablespoon water


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. Dip zucchini in egg mixture, then coat with crumb mixture. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 20-25 minutes or until tender and golden, turning once.