Oven Fried Zucchini Sticks with Ranch Dip

The perfect appitizer for fall entertaining!

Here's what you will need :

4 large zucchini's cut into 4 inch sticks
2 large eggs, slightly beaten
3/4 Cup Italian bread crumbs
3/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/2 Cup Parmesan cheese, grated
1/4 Cup Olive Oil
1 16 ounce container of sour creem
1 envelope of Hidden Valley Ranch Dip Mix
1 small red cabbage

Instructions :

Mix the Hidden Valley Ranch dip and sour cream together and refrigerate

Hollow out the middle of the cabbage with a sharp paring knife. Refrigerate.

Cut the zucchinis into 4 inch sticks (do not peel)
Beat the eggs in a medium size bow.
Mis the bread crumbs, salt, pepper and Parmesan cheese together on a large plage
Dip each stick of zucchini into the egg and then coat it with the bread crumb mixture.
Once all the zucchini's are coated, place them into a shallow baking pan.
Pour the Olive Oil over them and gently toss so that each piece is moist.
Bake at 425 degrees for about 4 minutes on each side, just until they are crispy.

On a serving platter place the cabbage in the center creating a bowl shape, fill with the ranch dip and place the zucchini sticks around the cabbage. Make sure you serve them hot!

Enjoy!