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.
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.
RECIPE:
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 content...you 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.
DELIZIOSO!
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.
It would be a variety of recipes not necessarrily limited to low carb.
What do you think?
