3 tbsp. packaged herb seasoned bread crumbs
1 tbsp. grated Parmesan cheese
1/4 tsp. salt (or garlic salt)
1/8 tsp. pepper
2 med. size unpeeled zucchini (or substitute yellow squash)
2 tsp. polyunsaturated vegetable oil
2 tbsp. water

1. Preheat oven to very hot, 475 degrees. Spray a nonstick cookie sheet liberally with cooking spray (or wipe lightly with vegetable oil). Combine the bread crumbs, Parmesan, salt and pepper on a sheet of wax paper.

2. Quarter the zucchini lengthwise, then slice each spear in half (or thirds) to make shorter spears. Put them in a plastic bag. Add the oil and water. Close the bag and shake so squash spears are lightly coated with oil.

3. Roll each spear in crumb mixture so it's lightly coated. Arrange spears in a single layer on the pan.

4. Bake, uncovered, in preheated very hot oven, 475 degrees for 7 minutes, or until spears are browned and tender crunchy. Makes 4 servings.