INGREDIENTS
1 (6 oz.) box Stove Top type corn bread stuffing mix
1 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. zucchini, ends trimmed
2 eggs beaten
1 1/2 lbs. flounder fillets, cut into finger strips
Cooking spray
1/2 bottled ranch dressing
1/4 cup mayonnaise
1 TBSP. sweet pickle relish
Pinch of cayenne
DIRECTIONS
Preheat oven to 400 degrees.
Rinse the flounder fillets and pat dry with paper towels.
Cut each fillet in half lengthwise to make the fingers. The flounder fingers should all be about the same size.
Pulse stuffing in a food processor until coarsely chopped.
Spread on plate.
Mix flour, salt and pepper.
Cut the zucchini into long thin wedges.
Rinse and drain zucchini wedges.
Dip zucchini into flour mixture, then egg, then corn bread crumbs.
Place on nonstick baking pan. Repeat with fish.
Lightly coat zucchini and fish with cooking spray.
Bake 15 minutes.
Turn pieces, coat with cooking spray and bake until golden.
Combine remaining ingredients.
Serve with fish and zucchini.
Serves 4.
