Like many people at this time of year, I have an abundance of zucchini. I needed a really quick and easy way to prepare them the other night that sort of hid their veggieness from my daughter. I came up with this recipe and I am not lying when I tell you that they didn’t make it to dinner. I put them out on the counter while the rest of dinner was cooking and they were gone before we sat down. So, I guess they make a good appetizer! They weren’t a hit with my little one, but she doesn’t know what she’s missing.
4 small zucchini, sliced thin
2/3 cup of bread crumbs
1/3 cup of grated Parmesan or Romano cheese
dip or tomato sauce (optional)
Directions Serves 4-6
Preheat the oven 375. Spray or drizzle 2 baking sheets with olive oil pretty generously. Mix the bread crumbs and grated cheese together in a shallow dish. I usually use a pie plate. Beat the eggs together in a bowl.
Set up an assembly line with the zucchini, eggs and bread crumbs. Drop a handful of zucchini into the eggs. Make sure they are coated and use a slotted spoon to transfer them to the bread crumbs. Toss to coat and place on the baking sheet. Repeat with the rest of the zucchini.
Spray the tops of the zucchini with olive oil spray and bake for 25 minutes.
They are great as a side dish or as an appetizer with some ranch dip or tomato sauce.