Advocate-tested recipe

Light Baked Italian Oysters

Serves 8. Recipe is from Marilyn Woolverton.

1 1/2 slices white bread

2 tbls. olive oil

1?3 cup sliced green onions

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1/4 cup Italian seasoned bread crumbs

1/4 to ½ cup freshly grated Parmesan cheese

1 tsp. fresh lemon juice

1 to 2 tbls. freshly grated lemon zest

½ tsp. salt

1?8 tsp. ground red pepper

1?8 tsp. black pepper

24 oysters on the half shell

8 lemon wedges

1. Preheat oven to 450 degrees.

2. Place bread in a food processor, and pulse 10 minutes or until crumbs form to measure 3/4 cup.

3. Heat a medium, nonstick skillet coated with cooking spray over medium heat. Add onions, parsley and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh bread crumbs, Italian breadcrumbs, and the next six ingredients.

4. Place oysters on a jelly- roll pan or oven-safe oyster plate. Sprinkle bread-crumb mixture evenly over oysters. Bake oysters at 450 degrees for 7 to 10 minutes or until the edges of the oysters curl.

Serve with lemon wedges.