Ingredients (for 2)
Two medium zucchini
1/4 cup unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/4 to 1/2 teaspoon homemade Cajun spice mix
one egg white
Cut the zucchini into shapes to your taste. I went for easy--cut them in half horizontally and the into spears.
Separate the white from the egg yolk and whip the white in a shallow bowl. Mix the breadcrumbs with the Parmesan and the spice mix. (I had some homemade mix leftover from my Key West boiled dinner so I used that.) The ingredients were white pepper, red pepper, smoked paprika, onion powder, garlic powder, oregano, basil, thyme, dried mustard. But you can pick and choose the flavors you and your family will enjoy. Preheat the oven to 425.
Dip each finger into the egg white then roll it in the breadcrumb mixture. Place them on a cookie tray covered in parchment paper. Bake at 4:25 for about 25 minutes until the crust is crunchy.
I served these with barbecued chicken and fresh corn on the cob--a perfect and easy summer supper!
The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
You can follow Lucy on Facebook,