Tuesday, July 29, 2014

Zucchini Spears

Marty and I  have been very lucky this year.  So far, we harvested 43 zucchini and it's not even August yet. I have already frozen 7 Zucchini quiches, 2 trays of Zucchini Parm and 8 loaves of Zucchini bread.   

Just saw this recipe on FB this morning and I had to share. There is no frying involved.  Make these irresistible zucchini spears as an appetizer or side dish.
Zucchini Spears

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, beaten
1/2 cup panko crumbs
1/2 cup grated Parmesan cheese
1/8 to 1/4 teaspoon cayenne pepper
12 oz. zucchini (1 medium-large or 2 medium-small), halved crosswise, each half cut into 1/2-inch sticks
  • Heat oven to 450°F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 teaspoon of the salt, garlic powder and black pepper in shallow dish.
  • Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt and cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
  • Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.
Sprinkle the sticks with coarse salt before serving, if you’d like.

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