Hi friends! Hope you're having a great day today. Spring is finally here! I can't wait to bring back our vegetable garden and plant flowers. Anyone else out there with a green thumb? Today, I'm sharing a recipe that incorporates one of my favorite vegetables. Zucchini. If you're planning on growing zucchini this summer, this is the perfect recipe for all that extra green.
Flashback with me to last Friday. We were running low on food and had odds and ends in the house. I ended up making a few different "appetizers" for our dinner. I had a zucchini in the fridge, a bag of panko bread crumbs and an idea...
If my kitchen walls could talk: Top this recipe with parmesan cheese and dip in marinara for the perfect Italian treat. Need vegan modifications? Skip the egg and lightly sprinkle with nutritional yeast after baking.
Oven "Fried" Zucchini
1 zucchini, sliced
1/4 cup almond milk
1 cup gluten-free panko breadcrumbs
1/2 tsp parsley
1/2 tsp garlic salt
1. Pre-heat oven to 400 degrees fahrenheit. Line a baking sheet with foil, lightly mist with olive oil.
2. Slice zucchini into rounds, set aside. Beat egg and almond milk in a shallow bowl. Set aside. In a separate bowl, combine panko breadcrumbs, parsley and garlic salt.
3. Working one at a time dip zucchini in egg mixture, then dip in panko mixture, covering both sides. Place on baking sheet. Repeat until all zucchini are used. Bake for 20-25 minutes until lightly golden brown and cooked through. Halfway through cooking, flip zucchini to crisp both sides.