Thursday, June 19, 2014

Zucchini not so fried!

When we're dinning out one of my go-to appetizers is fried zucchini.
Whats there not to love about deep fried.

Well...I took it as a challenge to revise the original recipe into a less carb and gluten free option. I thought it would be even better if I could omit the deep frying.
Here's the final recipe that met with my family and friends approval.


The featured product is a new discovery,
diffrent from it's original,
Ian's Italian Panko.

Cut approximately 3 cups of zucchini rounds.
In a bowl crack 3-4 eggs and
whip in 3-4 (heaping) tablespoons of mayonnaise.
(If you're watching fat can substitute with low-fat mayo)

I found using mayo creates a thicker viscous batter which helps bind the Panko crumbs to the zucchini rounds.
 Dip (raw) rounds in the egg/mayo batter followed with a dip into the Panko crumbs.
Lightly pat off the excess crumbs. 

 Bake on a  greased cookie sheet at 350 for 20 minutes or until the zucchini is tender and golden brown. 
With the last 2 minutes of baking time remaining...
 I sprinkled a pinch of Italian cheese over the  zucchini rounds.


  Homemade Ranch dressing is the dipping sauce of choice. 
But, to the prepared Ranch dressing,
I added Italian & garlic seasonings,  
red pepper flakes,
with a (generous) tablespoon of olive oil.
Make sure you bake plenty!
 Because before you know it the plate is empty.


 I realize at times a demonstration is much easier to follow so, I've been mulling the idea around of filming turtorials for some of these recipes I've created.
It would be a variety of recipes not necessarrily limited to low carb.
What do you think?

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