It was a sad game for Packers fans last night. Fortunately, we had some healthier versions of our favorite fried foods to help ease the pain. We made breaded and baked mushrooms, zucchini, and mozzarella sticks.

These snacks are pretty easy to make all together because you can use the same breading for all three, and they taste just as good as their deep fried counterparts.

Breaded Baked Mushrooms, Zucchini, and Mozzarella Sticks

• 10 cremini mushrooms
• 2 medium zucchini, cut into strips
• 6 pieces of light string cheese, cut in half
• 3-4 c. Rice Chex
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 3 eggs, beaten
•  1/2 c. corn starch

An hour or two before you’re ready to get cooking, place the halved light string cheese in the freezer. Cut the zucchini into strips, place on a baking sheet lined with paper towels, and sprinkle with salt. Let the zucchini stand for about 40 minutes, replacing paper towels about halfway through. Pat dry and set aside.

To prepare the breading, process 3-4 c. Rice Chex in a food processor. Stir in salt, pepper, cayenne, and garlic powder. Preheat oven to 400 degrees. Prepare 3 bowls: one for the cornstarch, one for 3 beaten eggs, and one for the Chex mixture. Dip each mushroom and piece of cheese in the cornstarch, then the egg, then the Chex mixture, and place on a baking sheet coated with nonstick spray.

 

Toss the zucchini in the remaining corn starch.

Then dip the pieces in egg and toss in the Chex mixture.

 

Bake the mushrooms and zucchini for 20-25 minutes, turning them once when about 5 minutes remain. Remove the cheese after about 15 minutes (it will melt and its shape will not be perfect).

 

Serve with marinara sauce or ketchup.

Enjoy the rest of your Sunday!