Wednesday, June 15, 2011
We have a ton, I mean a ton of zucchini at our house. We’ve got two zucchini plants this summer, and they are growing great. (If ever you want to try starting a summer garden, squash or zucchinis are some of the easiest plants to grow.) Look at the zucchinis we picked today (my husband swears they weren’t there last night.)
One thing I love about zucchini is all of the ways you can eat them. They’re perfect for grilling, roasting, sautéing… but one of my favorite guilty pleasures is fried zucchini.
Fried zucchini tastes amazing, but it’s definitely not figure friendly. And even though I love crunchiness of fried zucchini, I don’t like the greasiness. So instead of frying them I decided to prepare them the same way, but bake them instead. And I am happy to report that they taste just as good, but there is none of the greasy flavor or mess involved. Yay!
And you don’t have to feel bad about eating them! Not frying them means less calories! Double yay, right?
Here’s the recipe:
3-4 Zucchinis cut into spears.
Flour seasoned with pepper, garlic powder, and salt (You can use 1/2 cup or more if needed.)
Eggs, cracked and stirred up
Panko crumbs (About 1/2 cup or more if needed.)
Preheat your oven to 425 degrees.
Spray olive oil or any kind of cooking spray onto a baking pan.
Get out 3 shallow dishes, or bowls. Pour the eggs, flour, and panko crumbs into the separate dishes.
Coat your zucchini spears in the seasoned flour. Then dip the zucchini into the eggs. Last, roll your zucchini around in the panko crumbs and place them onto the baking pan.
When all of your zucchini is on the pan, place it in the oven and bake them until the panko crumbs are browned.
You can eat them immediately just the way they are, or you can dip them in ranch (guilty over here).
Hope you try them and like them as much as we did!