Zucchini Sticks - 30 Days 30 Recipes - Day 29

This recipe is a keeper.  While I don't think the flavor profile is quite perfect, it was a great way to serve zucchini.  Sometimes when it comes to this summer vegetable, I resort to the same old same old.  These zucchini sticks mixed it up just enough.  I ate almost the entire recipe myself for lunch if that says anything!  I do think that I would swap out the chili powder and use paprika like I did in the Parmesan Chicken Cutlets.  I also would probably just coat them in 1 teaspoon of olive oil and not the egg.  Just my two cents.  Those small changes would probably make these just perfect.

The original recipe can be found on page : 100 Favorite Weight Watchers Recipes.

Taste Score - 8
Ease of Preparation Score  -8


Zucchini Sticks

Ingredients:

1 zucchini
3 tablespoons Italian Seasoned bread crumbs
1 tablespoon parmesan cheese
1 egg white
a few shakes of  chili powder
a few shakes of salt and pepper

Preheat oven to 400 degrees and coat a baking sheet with nonstick spray.  Cut zucchini into sticks.  Coat with egg white.  Shake salt, pepper and chili powder onto zucchini.  Stir well.  Put bread crumbs in a baggie.  Put zucchini sticks in baggie, a few at a time and coat with bread crumbs.  Lay flat on baking sheet and sprinkle with parmesan.  Bake for 20 minutes.  Broil for two minute to make crispy.



Nutrition Information:
Serves 2
1 serving =
105 calories
3 grams fat
11 grams carb
2 grams fiber
8 grams protein

Weight Watchers POINTS - 2
Weight Watchers Points Plus - 2
Weight Watchers Smart Points - 3


All nutrition information is approximate and calculated using caloriecount.com.


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30 Days 30 Recipes

Summer Squash Casserole

Image found here.

Are you looking for something to do with all that summer squash you have from your garden?  Look no further.  This is an easy and delicious recipe.  There are several versions you can find online and in cookbooks, but this is the one found in the Light and Tasty magazine from June 2007.  Ruth Peterson of Jenison, Michigan says of her recipe for Summer Squash Stuffing Bake,"it would be a easy accompaniment to chicken or pork entrees".

(In the parentheses, you can see the ingredients my mom uses in her version.)

Summer Squash Casserole

Ingredients:

3/4 cup water

1/4 teaspoon salt

4 medium yellow summer squash (but zucchini work just fine)

1/4 cup chopped onion

1 8-ounce package stuffing mix

2 tablespoons butter, melted (for a richer version use 1/2 cup)

1 10 3/4-ounce can cream of celery soup (or cream of chicken), undiluted

1 cup fat-free sour cream (full fat if you want!)

2 medium carrots, finely shredded

In a large saucepan, bring water and salt to a boil.  Add squash and onion.  Reduce heat, cover and simmer for 3-5 minutes or until squash is crisp-tender.  In a small bowl, combine stuffing mix and butter.  Set aside. 

In a large bowl, combine soup, sour cream and carrots. Drain squash mixture and gently stir into mixture.

Place half the stuffing mix in a 3 quart casserole coated with nonstick sprays.  Layer with squash mixture and remaining stuffing mixture.  Bake, uncovered at 350 degrees for 25-30 minutes or until heated through and golden brown.

Image found here.

Try serving with:

Easy Slow Cooker Chicken and Chicken Broth