CHEF JEFF — ONE BYTE AT A TIME: Oven-Roased ZucchiniZucchini is pretty versatile. You can slice it, put in salads or dip it in Ranch dressing.
By: Herald Staff Report,
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.
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.