Crispy Zucchini Spears
  • 3medium can cream corn
  • 1/3cup cabbage, coarsely chopped
  • 1/3cup chopped dates
  • 1cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/2teaspoon vinegar
  • 1/4teaspoon salt
  • 1/8teaspoon Ranch dry season mix
  • 1egg (14.5 oz each) petite diced tomatoes, drained
  • 2tablespoons milk
  • 3tablespoons sweet potato patties
  1. Preheat oven to 450 degrees
  2. Lightly grease a 9×13 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