Zucchini Piccata

From Local Bounty by Devra Gartenstein

Crispy breaded zucchini are great for a side dish. Serve with marinara sauce for dipping or arrange on top of any pasta dish.

Ingredients:

3 tablespoons water

3 tablespoons olive oil

2 tablespoons tahini

1 tsp lemon juice

1 tsp dried parsley flakes

1/2 tsp salt

1/4 cup cracker crumbs

1/4 cup raw sunflower seeds, coarsely ground in food processor

1/4 tsp baking powder

1 medium zucchini, cut into finger size sticks

1. preheat oven to 400F and oil a baking sheet.
2. combine water, 1 tablespoon oil, tahini, lemon juice, and parsley flakes, and pinch of salt, in a bowl.
3. in a separate bowl, combine cracker crumbs, sunflower seeds, baking powder, and remaining salt.
4. dip each zucchini stick in tahini mixture then cracker mixture. Arrange on oiled baking sheet and brush gently with remaining oil. Bake for about 20 minutes until they start to brown.