So I learned I’m still not crazy about zucchini, but if I do eat some I’d definitely prefer it prepared like this! Thankfully, I have some family members who helped me eat it!
Ingredients:
- 1 or 2 zucchinis, sliced into quarters and into 1-2 inch pieces.
- 2 whisked eggs or 1/4 – 1/2 cup of egg substitute
- 1/2 cup bread crumbs,
- 1/4 cup shredded cheese
- 1 Tbsp Italian seasoning
Directions:
Sprinkle salt on zucchini and let drain for an hour or two to draw out the excess water.
Rinse zucchini and spray a cookie sheet with nonstick spray (I used aluminum foil too).
Put egg in one small bowl and the bread crumbs, shredded cheese, and seasoning.
Dip zucchini pieces into egg and then dredge in the bread crumb mixture.
Arrange onto a cookie sheet and bake at 425 for 10-15 minutes or until the breading is a nice golden brown.
Enjoy!
What a great way to cook our summer harvest. Visiting you from the Shady Porch.
Thanks for stopping by!
I love zuchinni…I have never added cheese to the bread crumbs. I will have to give your repipe a try. It’s good with fresh, crumbled queso fresco and dieced tomatoes also. Thanks for sharing!
I love how you did this recipe but used your oven instead of a fryer! MMMMMm I’m currently hosting an awesome spice giveaway along with a “preserving the summer” recipe link party and I’d love for you to stop by and share this great recipe!
http://www.4you-withlove.com/2013/08/party-thyme-preserving-summer-link.html
Have a fabulous day!
Marilyn