Friday, April 24, 2009
You know fried zucchini, right?? Well, meet its better looking cousin, baked zucchini. The crispity-crunchity crust and the soft veggie inside, no need to feel guilty after eating these.
For the marinara sauce, I omitted the onions from my original recipe as seen in my eggplant parmesan and added two teaspoons of sugar to give it a little sweetness.
Baked Zucchini Shticks
2 Large zucchinis (peeled)
3 Tbsp All-Purpose Flour
2 c Panko Crumbs
1 c Grated Parmesan
Preheat oven 400˚F
Have 3 separate dishes: One with the all-purpose flour. Second with the eggs and milk. Beat together. Third one with the panko and parmesan mixed. Set aide.
Cut the zucchini in either 1/2" thick sticks or in 1/4" thick coins. Lightly dust the pieces in all-purpose flour, then soak it into the egg mixture, finally covering it in the panko mix. Place on a lightly greased baking sheet or oven safe pan.
Baked for 30 min. Half way through give the zucchinis a quick turn or flip to let the other side crisp up.
1 8oz can tomato sauce
1 medium-sized tomato (diced and slightly mashed)
1 garlic clove (minced)
1 tsp dry basil
1 tsp dry parsley
1 tsp dry oregano
2 tsp sugar
Salt and pepper
In a sauce pan, heat some extra virgin olive oil and saute the garlic. Then add in diced tomatoes and stir letting the juices seep out. Add in tomato sauce. Season with basil, parsley, oregano and a nice pinch of salt and pepper. Cook to simmer. Turn off the heat and let cool completely and it will slightly become thick. Perfect for scooping. Makes about 1 cup.