Cut ends off zucchini and cut lengthwise into 1/2 inch spears. Soak in enough cold water to cover for 15 minutes. Mix together eggs and milk. Mix bread crumbs, salt, pepper, paprika and parsley. Dredge zucchini in flour, then dip into egg and milk mixture. Roll in bread crumbs to coat evenly. Chill at least 30 minutes. Heat oil to 375? and drop zucchini into hot oil. Do not overcrowd. Cook until golden brown, about 3 to 5 minutes. Drain on paper towels and sprinkle generously with Parmesan cheese. Yield: 8 servings. BETTY BIGGADIKE SCROGGIN (MRS. CARROLL) PALOS VERDES, CA From
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|Serving Size: 1 Serving (920g)|
|Recipe Makes: 8|
|Calories from Fat: 274 (15%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 270.4mg||83 %|
|Sodium 7525.6mg||260 %|
|Potassium 2163mg||57 %|
|Total Carbohydrate 312.6g||92 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 287.3g|
|Protein 73g||104 %|
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Calories per serving: 1813
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