LUCY BURDETTE: It's zucchini time in our garden, which means we better get eating! In my pre-low-sodium days, I would have sauteed rounds in olive oil and then added soy sauce to taste. Because soy sauce (even the low-sodium kind) is loaded with sodium, I had to find another tasty way. When I saw a recipe on "The Girl Who Ate Everything"'s Pinterest page, I knew I could tweak to suit us and enjoy. We both loved the results--not one spear was left.
Ingredients (for 2) Two medium zucchini
1/4 cup unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/4 to 1/2 teaspoon homemade Cajun spice mix
one egg white
Cut the zucchini into shapes to your taste. I went for easy--cut them in half horizontally and the into spears.
Separate the white from the egg yolk and whip the white in a shallow bowl. Mix the breadcrumbs with the Parmesan and the spice mix. (I had some homemade mix leftover from my Key West boiled dinner so I used that.) The ingredients were white pepper, red pepper, smoked paprika, onion powder, garlic powder, oregano, basil, thyme, dried mustard. But you can pick and choose the flavors you and your family will enjoy. Preheat the oven to 425.
Dip each finger into the egg white then roll it in the breadcrumb mixture. Place them on a cookie tray covered in parchment paper. Bake at 4:25 for about 25 minutes until the crust is crunchy.
I served these with barbecued chicken and fresh corn on the cob--a perfect and easy summer supper!
The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
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I make a similar recipe but with Italian seasoning. We really like it. I also like to spiralize zucchini and then sauté it Ina little bit of olive oil with garlic, lemon juice, and a little bit of Parmesan cheese. You can add salt or not to taste.
ReplyDeleteI haven't tried spiralizing but may need to soon!
DeleteThanks, Roberta! We usually have a bumper crop of zucchini during the summer, so I'm always looking for new recipes. I've tried making the fingers before, but can't seem to get them right, looking forward to trying your version. Nicole :-)
ReplyDeleteKiller Takeout was the nest one yet! Yes, it's on my bookshelf. My zucchini plants bloom but so far have not set anything on. I'm thinking the soil is lacking...
ReplyDeleteLucy, I adore zucchini and this looks great! ~ Daryl
ReplyDeleteI made these today with Italian seasoning and Parmesan! Delicious! Thanks for sharing Lucy!
ReplyDeleteThis sounds good thanks for the review.
ReplyDeletePenney
Nicely done!
ReplyDelete