Oven Baked Zucchini Sticks

INGREDIENTS

  • Canola oil cooking spray
  • 1/2 cup(s) whole-wheat flour
  • 1/2 cup(s) all-purpose flour
  • 2 tablespoon(s) cornmeal
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 1 1/2 pound(s) zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
  • 2 egg whites, lightly beaten

DIRECTIONS

Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

Zucchni and Black Bean Quesadillas

 

INGREDIENTS

  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons salsa
  • 1/2 cup finely chopped zucchini
  • 4 (6-inch) corn tortillas
  • 4 tablespoons shredded Cheddar cheese

DIRECTIONS

Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. 2. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tablespoons cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. 3. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly.

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