Monday, July 19, 2010

Baked Panko-Crusted Zucchini

When we made corn dogs the other day, we knew we needed something else to go along with it. As luck would have it, our garden intervened.

Intervened with an abundance of zucchini, that is. Cupboard and fridge check: flour (yes), eggs (yes), panko breadcrumbs (yes).

Melissa had the wherewithal to slice the zucchini, dredge them in flour and then egg and coat with panko. A little seasoning and some alone time in the oven yielded this:

Yeah, deliciousness.

Baked Panko-Crusted Zucchini
2 zucchini, sliced
2 eggs
garlic powder

1. Slice zucchini and prepare three stations, one with flour (and salt, pepper and garlic powder), one with beaten eggs and one with panko crumbs. Dredge slices in each station, coating well, and set on baking sheet.

2. Bake at 375 degrees for 10 to 15 minutes.


Anonymous said...

This looks absolutely yummy. Aaaand I have panko in my cupboard.

Lo said...

Zucchini "fries" are one of our favorite summer recipes. We usually use corn meal in our breading -- but panko is a nice crispy touch!

Unknown said...

I did the same thing the last 2 nights with zucchini you gave me. Except I used skim milk, italian bread crumbs and parmesan cheese. They turned out well and were really yummy dipped in low fat ranch dressing.

Margie said...

I got an abundance of yellow squash in my CSA box this week. Your crispy baked squash recipe came just at the right moment!