Crispy oven-baked zucchini

Categories: Healthy | Kid-Friendly | Mains & Sides | Starters & Appetizers | Vegetable

[19 Jul 2012 | By | 0 Comment(s) ]
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Crisp oven-baked zucchini

Zucchini, also known as courgette, is an excellent source of Vitamins A and C, and is low in calories making it an excellent choice for dieters.

Crispy oven-baked zucchini is delicious, easy and tasty. It is a great low fat alternative to fried zucchini. Fried zucchini is delicious, but it’s also laden with fat and calories. Even picky eaters will love these.

Ingredients:

  • Zucchini – 1 ;
  • Egg – 1 ;
  • Black pepper powder (optional);
  • Chilli powder – 1/4 teaspoon ;
  • Flour – 1/2 cup ;
  • Bread crumbs – 1/2 cup ;
  • Dry basil leaves ;
  • Creamy cheese for garnishing ;
  • Olive oil ;
  • Garlic powder ;
  • Salt as needed ;

Instructions:

1). Preheat the oven to 425 degrees Fahrenheit.

2). Wash the Zucchini thoroughly and slice it half lengthwise.

3). Bat eggs in a bowl (I like to add a drop of milk to the egg – optional). I used plain bread crumbs so adding salt, pepper and Chilli powder now to the beaten eggs.

4). Dredge the zucchini slices with flour, then dip in the egg mixture and then finally coat with bread crumbs.

5). Grease an oven-safe baking dish, place them on a greased baking sheet.

6). Drizzle few drops of olive oil on the slices. Repeat with remaining zucchini.

7). Bake for about 10 minutes per side until golden brown.

8). To test for tenderness, stick a fork into Zucchini at the thickest part of the vegetable.

9). If the fork glides in easily then the cooking process is completed. If not, allow the zucchini to cook and retest after 5 minutes. Larger and wider pieces could take 30 minutes to finish cooking.

10). Remove from the oven and serve with your favorite ranch dipping sauce as an appetizer or as a side dish.

Enjoy !! They are healthy and low in points and guiltlessly delicious!

Notes :

 


South-indian cook in an America kitchen !!

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