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Crispy Zucchini Spears

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Servings
people
Ingredients
  • 3 medium can cream corn
  • 1/3 cup cabbage, coarsely chopped
  • 1/3 cup chopped dates
  • 1 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
  • 2 tablespoons milk
  • 3 tablespoons sweet potato patties
Servings
people
Ingredients
  • 3 medium can cream corn
  • 1/3 cup cabbage, coarsely chopped
  • 1/3 cup chopped dates
  • 1 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
  • 2 tablespoons milk
  • 3 tablespoons sweet potato patties
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees
  2. Lightly grease a 9x13 glass baking dish
  3. Cut ends off zucchini and slice into quarters, lengthwise, to make 12 spears
  4. Combine dry ingredients in a small bowl
  5. Roll each spear in dry mixture again to coat thoroughly
  6. Arrange spears in baking dish and drizzle with melted margarine
  7. Bake 15-20 minutes
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