Sunday, September 13, 2009

Recipe: Zucchini Dippers

As you may have seen in my previous posts I have been trying to use up all the zucchini that has come out of my garden (and that is a lot). My freezer is getting full so I'm trying to be creative. This recipe was an idea I had as an alternative to fries when we had friends over for a burger night.
I'll post it in two parts. One is the dippers and one is the sauce (though you could use any sauce you wanted, this one is just low fat and really tasty).

For the dippers you will need:
1-2 zucchinis, sliced into rounds
1-2 eggs (depending on how much zucchini you use)
2 tsp water
1-2 cups bread crumbs
1/2 cup Parmesan cheese
2 tsp chili powder
1 tsp garlic powder
a pinch of ground black pepper

For the sauce you will need:
3-5 tbsp balsamic vinegar
1-2 tbsp yellow or Dijon mustard
1 tsp olive oil
1 tsp chili powder
1 tsp black pepper
1 tsp garlic powder

Preheat the oven to 350 degrees. Prepare a baking sheet with a little oil and set aside. Slice zucchini and set aside. In a small dish whisk together the egg(s) and the water and set aside. Then in a medium dish mix together the bread crumbs, Parmesan cheese, chili powder, garlic powder and black pepper. Dip the zucchini slices in the egg, then in the bread crumbs. Really cover then with the crumbs, that's what gives them a nice crunch. Lay the breaded zucchini slices on the baking sheet. Continue until all the zucchini has been breaded. Bake for about 20 minutes per side or until they look golden crisp.
In another bowl whisk together the balsamic vinegar, mustard, olive oil, chili powder, black pepper and garlic powder. Try and continue to season until it is to your own taste. Serve with the zucchini immediately.
If you are still trying to use up all your zucchini try some of these other recipes. Chocolate Zucchini Bread, my Lasagna, Zucchini Chocolate Chip Cookies.

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