After experimenting with different versions of this side dish or snack, I have decided this is my favorite. That’s why I put “treat” in the name to describe exactly what it is: a treat! It was part of dinner last night, and this morning I chopped up the rest and added it to a frittata for brunch. I am sure glad I decided to add a couple of zucchini plants to my garden.
Here’s what you need:
2 or 3 zucchinis
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs, plain or seasoned-your choice
1/2 teaspoon garlic powder
1 teaspoon oregano
Coat a large baking dish with olive oil and preheat oven to 425.
Slice the zucchini lengthwise in half, each of the halves in half and each of those in half to make long sticks.
Whisk the eggs together in a shallow bowl, I used a glass pie dish. In a zip lock bag, shake together the Parmesan, crumbs and seasonings. Pour about one third of this mixture onto a dinner plate. Divide the zucchini strips into groups of 4 or 5 sticks. Working with each group, dip them into the egg, let excess drip off and then coat with the dry mix. Add more of it as needed to the plate. Make sure each stick gets its share. Place them in the baking dish.
Drizzle or spray olive oil (can use butter too) over them. Bake for 10-15 minutes until bottoms are a bit toasty. Flip them over with a spatula and continue baking for another 10-15 minutes. They should appear toasty and golden. Add your favorite salad dressing as an accompanying dip.
Dinner was served here with some ripe cantaloupe and a small filet. Yummy.
I sure hope my zucchini plants produce so I can use some zucchini from my own garden for this treat.