CHEF JEFF — ONE BYTE AT A TIME: Oven-Roased Zucchini

Zucchini is pretty versatile. You can slice it, put in salads or dip it in Ranch dressing. Or put it in gratins, curries or stir-fries. Or bread it and bake like the following recipe from Farina Kingsley, who teaches at San Francisco’s Tante Marie Cooking School.

Oven-Roasted Zucchini

2 pounds zucchini or summer squash, ends trimmed

2 egg whites, beaten

½ teaspoon Dijon mustard

1 cup panko breadcrumbs

¼ cup finely grated Parmesan

3 tablespoons cornstarch

½ teaspoon sea salt

¼ teaspoon fresh black pepper

Preheat oven to 425 degrees. Thinly slice the zucchini on the bias into 1/8-inch ovals and place in a large bowl. Whisk together egg whites and mustard, then toss them with sliced zucchini until evenly coated. Combine the remaining ingredients in a shallow bowl and mix well. Dip zucchini slices into breadcrumbs and coat well. Shake off excess and place in a single layer on an oiled pan.

Roast for 15 to 20 minutes or until crisp and golden. Serve warm or at room temperature.

Yield: Serves 4.

Approximate nutritional analysis per serving: 210 calories, 3 grams fat, 5 milligrams cholesterol, 1,230 milligrams sodium, 34 grams carbohydrates, 4 grams fiber, 14 grams protein.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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