Sunday, October 15, 2017

Deep Fried Zucchini Made Over

Another family favorite - fried zucchini. Only in this version, it's 100% guilt (and fat) free and no sacrifice in taste or crunch. But you have to be careful to follow the directions closely to make sure you don't miss out on the crunchy deep fried goodness of baked zucchini (yes, it can be done!)  We really like to have these as a side to spaghetti or any other Italian dish.


1 med-large zucchini

1 1/2 c. whole wheat panko
1 t. garlic powder
1/4 t. salt (or NoSalt)
1 t. minced onion
1/2 t. coarse ground pepper
1/2 t. basil
1/2 t. oregano
1/2 t. smoked paprika
1 egg

Pre-heat oven to 450. Line a cookie sheet with parchment paper and spray generously with cooking spray.

Slice your zucchini into 1/4 inch slices. Be sure to keep them thin - this makes all the difference in how well they'll crisp up. Lay the slices in a single layer on paper towel and sprinkle some salt on them - then cover with more paper towel.  This helps draw out some of the moisture and also helps in how they'll bake up nice and crisp.  While you're "sweating" your zucchini, mix your spices with the panko, then whisk up an egg in a separate, small bowl.

Dry off your zucchini then dip slices one at a time in the egg, then into the panko mixture, pressing down each slice to evenly coat. Transfer to the cookie sheet in a single layer. Once all slices are done, give them a generous spray of cooking oil and bake for 30 minutes, turning once after 15 minutes.  Serve hot with cucumber dill sipping sauce (Kraft salad dressing) or your favorite dip.