Healthy and savory zucchini
Mom loves to garden. Her yard is filled with beautiful flowers and shrubs plus some fruit and ornamental trees. A green thumb, she is adept at nurturing her flower beds and creates an ever changing palette of color and textures throughout the spring and summer. One of my favorites is poppy season. Her beds are effusive with a profusion of deep orange poppies with striking black centers. Spectacular!! She also raises vegetables including several mounds of zucchini.
And just like the profusion of flowers, her zucchini plants produce a plethora of fruit. The traditional squash dish she frequently cooks is Fried Zucchini. It’s delicious. This is a healthier version, lower in fat because it is baked. Plus it’s easy because you bread the zucchini then baked it. By enlisting the oven do the cooking work, it eliminates tending multiple batches of fried zucchini circles. The egg wash sauce is the glue that connects the crispy crust to the tender center. Together with the savory cheese and garlic, it’s a winner that kids love to munch on for a snack.
Recipe: Parmesan Zucchini Crisps
Prep Time: 8 Minutes | Cook Time: 20 Minutes | Yield: 3 servings | Level: Easy
- 1/4 cup grated parmesan cheese
- 1/4 cup dry plain breadcrumbs
- 1/2 tsp garlic powder
- 1/4 tsp salt
- dash black pepper
- 1 medium zucchini, sliced 1/4 inch thick
- 1 egg, beaten
- cooking spray
1 Preheat oven to 450 degrees.
3 Dip zucchini in egg and then in the parmesan mixture.
4 Arrange on a baking sheet lined with non-stick foil. Spray lightly with cooking spray.
5 Bake at 450 degrees for 18-20 minutes or until golden and crisp on the
outside and tender on the inside. Serve warm as an appetizer or side for dinner.
Cooking spray helps to crisp and brown the zucchini rounds.
- Exchange 1 egg for 2 egg whites to reduce calories.
- Exchange plain for Italian breadcrumbs.
Inspiration – Norma Horton and Ellie Krieger
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 12, 2012