1/4 cup milk
3 cloves garlic, crushed
1/2 cup flour
1/3 cup cornmeal
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 cup Parmesan cheese, grated
Preheat the oven to 425 degrees F. Cut each zucchini in half, then each lengthwise into 6 pieces or spears. Beat the eggs with the milk and add the garlic. In a separate bowl, mix the flour, cornmeal, chili powder, onion powder, and parmesan cheese. Dredge the spears in the flour mixture, then coat with the egg mixture, then coat with the flour mixture again. Place the spears on a greased cookie sheet and bake for 25 to 30 minutes or until golden brown. Serve hot. Makes 36 spears.
- contributed by Howie and Dawn, Erie PA
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