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Ingredientes
- 10 lrg Zucchini
- 2 x Large eggs
- 3 c. Lowfat milk
- 4 c. Bread crumbs
- 1/2 tsp Salt Black pepper
- 1/2 tsp Paprika
- 1 Tbsp. Minced parsley Flour Grated Parmesan cheese
Direcciones
- Cut ends off zucchini and cut lengthwise into 1/2 inch spears. Soak in sufficient cool water to cover for 15 min. Mix together Large eggs and lowfat milk. Mix bread crumbs, salt, pepper, paprika and parsley. Dredge zucchini in flour, then dip into egg and lowfat milk mix. Roll in bread crumbs to coat proportionately.
- Refrigerateat least 30 min. Heat oil to 375 and drop zucchini into warm oil.
- Don't overcrowd. Cook till golden, about 3 to 5 min. Drain on paper towels and sprinkle generously with Parmesan cheese.
- Yield: 8servings.
- BETTY BIGGADIKE SCROGGIN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 50 | 15% |
| Total Fat 5.68g | 7% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 637mg | 27% |
| Potassium 1268mg | 36% |
| Total Carbs 56.45g | 15% |
| Dietary Fiber 6.7g | 22% |
| Sugars 14.85g | 10% |
| Protein 16.5g | 26% |
