Baked Courgette (Zucchini) Sticks

Total time: 40 minutes
     These quickly prepared; bake, unattended and end with a nice crunch.  Easy-peasy! And one can't have too many zucchini recipes in summer!

 Ingredients:

• 1 medium zucchini, green or yellow, about 8 inches (20cm), 300gr, 10.5oz
• 1 tsp Dijon-style mustard, 5gr, .18oz
• 1 egg, 65gr, 2.3oz
• 2 tbs dry bread crumbs, 14gr, .5oz
• 2 tbs grated Parmesan cheese, 10gr, .35oz

 Instructions:

• Wash zucchini and slice off stem and blossom ends.  Cut it in half or thirds the short way.  You want pieces 2 - 3" long (5 - 8cm).
• Cut each section into sticks about 5/8" (1cm) square.  They won't all be perfect, coming from a round vegetable, but close is good.
• In a flattish bowl whisk the mustard and the egg together.
• In another flattish bowl or plate mix the crumbs and cheese together.
• Roll the zucchini sticks in the egg, then the crumbs.
• Place on a nonstick baking sheet.  Bake at 400F (200C) for 35 minutes, until coating starts to brown.
• Remove and serve.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:   240 / 120 Total Carbohydrates:  21 / 10.5           Dietary Fiber:   4 / 2 Total Fat:   12 / 6          Saturated Fat:  4 / 2 Cholesterol:   283 / 141.5 Protein:   12 / 6 Calcium:  216 / 108 Sodium:    330 / 165

General Technical Details and Disclaimer:

Note: The nutrition information assumes that all of the egg, crumbs and Parmesan is consumed.

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/