|Images and recipes from Damn Delicious|
Here are 2 recipes using Zucchini that both look wonderful. I have company coming tonight so will probably try the first from a blog called Damn Delicious - Baked Parmesan Zucchini Sticks - as it seems the simplest and will look more like a side dish. It's baked instead of fried so less mess. And it is will be easy to plate.
The second I included is one I found on Yummly - Zucchini Parmesan Crisps. I love anything crunchy, so this one really stands out. However I feel it looks more like a snack or appetizer than a a side dish for a meal, and I would have to fry them last minute which is time consuming and messy. However, I have more get-togethers planned, so will definitely be trying at one of them.
I did a little searching to find out who created this second recipe so I could credit them and lo and behold, it was also created by Damn Delicious. So both recipes and the images are from this wonderful site. I am definitely going to have to check out their site to what other recipe treasures I can find. I highly suggest you do the same.
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Baked Parmesan Zucchini Sticks
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
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1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
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