I know. I know. I’m on a bit of a zucchini kick. Buuuuut they’re soooo delicious and plentiful at grocery stores right now.
So we’re getting another Zucchini recipe for May!
My main mission for 2015 is a simple one: Getting and Staying Happy. In order to achieve this lofty goal I applied a START-STOP-CONTINUE approach. And so I’ve decided to START cooking more – using recipes I’ve never tried before and sharing my culinary mis/adventures on the blog once a month.
I’ve even created a sub-menu on my homepage under REVIEWS on the homepage for you – my readers – to find them easily…and hopefully try a few yourself. :)
May’s recipe: Zucchini Fries
These are light and lean, as these zucchini strips get breaded and baked, instead of thrown into a deep fryer. AND if you wanted, you could just use egg whites to lower the cholesterol content.
Ingredients:
- 2 zucchini
- 1 egg
- 1/4 cup milk
- 1/2 cup shredded Parmesan cheese **optional**
- 1/2 cup seasoned breadcrumbs
- Vegetable cooking spray
STEP 1: Preheat oven to 425° and coat a baking sheet with cooking spray.
STEP 2: Whisk an egg white in a small bowl, and add milk. Add ground pepper and salt here if you like.
STEP 3: Cut zucchini into 3-inch sticks and STEP 4: Dip zucchini sticks into egg mixture.
STEP 5: Then roll each stick into the breadcrumb mixture (combine parmesan and seasoned breadcrumbs in a separate bowl. I’ve used store bought PC Italian Herb breadcrumbs. OPTION: You could use that Japanese panko crumbs too!
STEP 6: Place zucchini on sheet. Bake for 25–30 minutes or until golden brown. (FYI: This is the amount 1 zucchini yielded.)
STEP 7: Eat them!
Who doesn’t love crunchy finger foods that are easy to make, good for you and shareable? :)
Variation: here’s what they look like when covered in Japanese Panko Breadcrumbs – they are oh-so delicious!
What do you think of this recipe? Do you think you’d give it a try yourself? How would you improve or change it for the better? Tell me your thoughts in the comments section below.
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