I was introduced a few weeks ago to Baked Zucchini dipped in ranch dressing. So yummy. The original recipe is for onion rings, but since my Aunt Leslie doesn't do onions, they do zucchini around here. I love them so much they are cooking as I type.
1 1/2 cup cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup buttermilk
1/4 cup flour
1/8 tsp cayenne pepper
Course salt and ground pepper
1 medium sweet onion such as Vidalia, quartered crosswise and broken into rings or 2-3 zucchini
Preheat oven to 450 degrees. Crunch up cornflakes and breadcrumbs until fine in a food processor, I did it with my hands and a pain brush. Transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
Spray Pam on aluminum foil that is on your pan, so you don't actually have to clean the pan when you are finished. Dip onion in egg mixture letting excess drip off and dredge in cornflake mixture, place on pan. Cook for 16 minutes or until done, I did turn them once, but you don't really have to turn zucchini, probably the onion rings though.
Let cool and dip in your favorite dipping sauce.