Here
we have Shaky Bakey Zucchini
Coins served
|
Makes 4-6
servings
Husband-Tested
in Alice’s Kitchen
Have the kids help make this tasty
side dish for dinner tonight.
2 zucchini
1 large egg
½ cup
whole-wheat breadcrumbs
½ cup
freshly grated Parmesan cheese
1 teaspoon
pizza seasoning or ½ teaspoon oregano and ½ teaspoon basil
Kosher
salt, to taste
Freshly
ground pepper
Preheat the
oven to 450F. Place a piece of parchment paper on a baking sheet. (You can skip this part and just spray the
baking sheet with some oil.) Set aside. Trim off the ends of each
zucchini. Slice crossways into ¼ inch
slices. Set aside. In a shallow bowl, beat the egg slightly. Set aside.
In a brown paper bag, add the remaining ingredients (breadcrumbs,
cheese, and seasonings.) Place the slices (a few at a time) in the beaten
egg. Flip each slice over to coat both
sides with the egg. Put a few slices at
a time in the bag with the breadcrumb mixture.
Close the bag tightly and shake a few times so that the zucchini slices
are coated with the breadcrumb mixture.
Place the coated zucchini “coins” in a single layer on the baking
sheet. Continue until all the zucchini
coins are coated and placed on the baking sheet. Bake the zucchini coins for 25-30 minutes or
until the coins are browned and fork tender.
Serve immediately.
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