Source: dLife

Crispy baked zucchini wedges coated in whole wheat breadcrumbs.

Servings

Zucchini Stix
1 olive oil cooking spray
3 tbsp whole wheat breadcrumbs
2 tbsp grated Parmesan cheese
1 medium eggs
1 tsp whole milk
2 small zucchini , cut lengthwise into quarters

Tomato Dipping Sauce
1 tsp olive oil
1 medium garlic cloves , pressed
1 tsp bay leaf
1 pinch salt
1 pinch black pepper
4 oz canned crushed tomatoes

1 Preheat oven to 400°F. Coat baking sheet with cooking spray and set aside.
2 In shallow dish, combine bread crumbs with Parmesan cheese.
3 In another shallow dish, combine egg and milk. Beat with fork until well blended.
4 Dip each zucchini wedge into the egg and milk mixture. Allow excess to drip back into dish. Then press wedge into bread crumb mixture.
5 Place coated zucchini sticks on prepare baking sheet. Coat them well with cooking spray.
6 Bake 15 to 18 minutes or until golden brown. While zucchini is baking prepare dipping sauce.
Tomato Dipping Sauce
1 In small saucepan, heat olive oil and garlic. Cook 3 minutes until garlic is tender but not browned.
2 Add crushed tomato, bay leaf, salt, and pepper.
3 Simmer 20 minutes.
4 Arrange zucchini on serving platter with dipping sauce in small bowl on side.