3 tbsp. herb seasoned bread crumbs
1 tbsp. grated Parmesan cheese
1/4 tsp. salt or garlic salt
1/8 tsp. ground black pepper
2 med. sized unpeeled zucchini or yellow squash
2 tsp. vegetable oil
2 tbsp. water

Preheat oven to 475 degrees. Spray nonstick cookie sheet liberally with cooking spray. Combine bread crumbs, cheese, salt and pepper on sheet of waxed paper and set aside. Quarter zucchini lengthwise; then cut each spear in half or thirds. Put these in a plastic bag; add oil and water; close bag and shake so spears are lightly coated with oil. Roll each spear in crumb mixture until it is lightly coated. Arrange spears on cookie sheet in single layer. Bake uncovered for 7 minutes or until spears are browned and tender crunchy. Serves 4.