We’ve seen a lot of zucchini come in and out of the warehouse this summer (in fact, over 220K lbs of squash has come through in the past year). Here’s one of our favorite ways to eat zucchini. Think of it like fried zucchini’s healthier cousin, offering lots of flavor and less guilt. Bonus: it’s a hit with kids too!
INGREDIENTS
- ¼ cup dry breadcrumbs
- ¼ cup parmesan cheese
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- 1/8 teaspoon ground pepper
- 2 tablespoons milk
- 2-1/2 cups sliced zucchini –cut 1/4 inch thick (about two small zucchinis)
- Cooking spray
DIRECTIONS
- Preheat oven to 425 degrees
- Apply cooking spray to wire rack
- Place greased wire rack on rimmed cookie sheet
- Combine the first five dry ingredients
- Place bowl in shallow bowl
- Dip zucchini slices in milk and dredge through dry mix
- Bake at 425 for 30 minutes, or until browned and crisp
Serve immediately (with optional ranch dressing), yields approximately 4 servings
