Monday, July 8, 2013

Baked Parmesan Zucchini Spears

I was out at our local organic farm until dusk last Saturday night milking the cow. (I milk a cow once a week for our milk, but that's another post for another day)  The farmer was out in the fields, and came by with a giant wheelbarrow, overflowing with various zucchini and squash. He let me pick a few to take home, and these beauties are what I chose.

That yellow squash is as long as my forearm from elbow to fingertips!

I used half of the green one to make a pot of vegetable noodle soup for the boys who were all home sick on Friday, but I couldn't decide how to use the rest.

Tonight, I used the remaining half of the green zucchini, and half of the long yellow squash to make baked zucchini sticks.

Landon says they are what super Hero's eat to make them big and strong.
Preston disagreed, as he believes that it is peaches and little round peas that make superheroes big and strong.

Ah the riveting conversations at our dinner table these days.

Printable Recipe

3 zucchini cut into 8 spears each
2 eggs beaten
1 cup bread crumbs
(Just throw dry bread into the blender or food processor to make your own crumbs. We use Trader Joe's Whole Wheat Tuscan Pane. It only has 4 ingredients. Whole wheat flour, water, sea salt,and yeast!)
1 tsp Italian seasoning
1/3 cup finely grated Parmesan cheese

Preheat oven to 400
Beat the eggs in one bowl
In a second bowl, combine the bread, seasoning, and cheese.
Dip the zucchini into the egg to coat, then dip the egg coated zucchini into the bread crumb mixture.
Place each one on a greased baking sheet when coated.

When they are all coated and arranged on the baking sheet, place in oven.
Bake for 10 minutes, turn the zucchini over, and bake for 10 minutes more.
After the 2nd 10 minutes, turn on the broiler, and let them broil for 3 minutes to get crispy brown.

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