Thursday, July 3, 2014
This morning I was surprised to find my first zucchini blossoms! Yes, the stars must be perfectly aligned because, so far, two plants are thriving and haven't been nibbled on (cross my fingers!). I picked a few blossoms to scramble with one egg for breakfast. Last week it was arugula omelets and a few weeks before, spinach on toast. Assorted lettuce was at its peak waiting to be tossed as a FRESH salad. So, yes, I get excited when I can go into my garden and pick something to go with each meal of the day.
Zucchini sticks in the past were deep fried and delicious, don't get me wrong. But, when you want to eat healthier put away the fryer and bake them. You can create a crunchy coating by using egg whites and panko bread crumbs. These are worth a try!
2 medium size zucchini, cut into large matchstick shapes
1 egg or equivalent of egg white liquid
3/4 cup panko breadcrumbs
a sprinkle of garlic powder, paprika and salt
1/4 cup grated Parmesan cheese
1/2 lemon (optional)
Preheat oven to 400 degrees. Put egg white in a bowl. Place the breadcrumbs, garlic powder, paprika a, salt and cheese into a shallow pie plate. Dip zucchini into egg, coating both sides and move into the crumb mixture. Use a cookie sheet which has been sprayed with pan spray.
Bake for 10 minutes on each side for a total cooking time of 20 minutes. Squeeze a bit of lemon if you wish. Serve immediately. Good with ranch dressing or all by themselves!