Ingredients
3 zucchini
washed and cut into small sticks (about 5cm in length)
1 egg white
⅓ cup breadcrumbs
2 tbsp grated parmesan cheese
¼ tsp garlic powder
1 x 400g can crushed tomatoes
2 tsp garlic cloves
crushed
2 tbsp chopped basil
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
- 1 bowl
- 1 whisk
- 1 zip-lock bag
Instructions
- Preheat your oven to 230°C or 210° fan-forced. Line a baking tray with baking paper and set aside.
- Place the egg white in a bowl and whisk.
- Place the breadcrumbs, cheese, garlic powder and some salt and pepper into a zip-lock bag and shake to combine.
- In batches, dip the zucchini sticks into the egg white and then into the bread mix. Shake to coat. Place onto oven tray.
- Cook for 20-25 minutes, or until golden.
Notes
Tip
If you find that the egg white isn’t sticking to the zucchini easily, you can dust them in plain flour before rolling in the egg white.
Tip
You can spice up this tomato sauce with a dash of Tabasco for a spicy treat.
Tip
You need to buy garlic powder in small amounts as it dries out very quickly in the pantry.
