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Topic: breaded, baked zucchini  (Read 913 times)
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« on: August 15, 2009 04:21:54 PM »

This recipe is simple and delicious! Sorry I do not have any pictures. We ate them all before I remembered  Roll Eyes

1 medium size zucchini or Italian squash, cut into 1/4 inch slices (on a bias if you're fancy)
1 egg, beaten, put in a shallow dish for dipping

Dry stuff mix, put in a shallow dish for breading
 -2/3 cup of bread crumbs, pre-seasoned if you want
 -3-4 tablespoons of grated Parmesan cheese
 -garlic salt, freshly ground pepper, oregano to taste

Arrange your work station in squash slices, egg dip dish, breading dish, then baking sheet for an efficient work flow!

Dunk a slice of zucchini or squash in egg. Let the excess drip. Transfer slice to the breading station and coat both sides with breading evenly. Place on baking dish. You don't have to leave much room, but do not overlap the pieces.
Set oven to 350 degrees Fahrenheit.
Bake in oven for 10 minutes, then flip all the slices and bake for another 10 minutes. (7 minutes the second time if you like your veggies less mushy.)

Enjoy! Even my sister, who hates squash, said that I was the first person to cook acceptable squash.

craftsters do it better.
« Reply #1 on: August 16, 2009 10:37:10 PM »

I love squash, and it's so cheap right now, too! I'll be making this very soon. Thanks!

« Reply #2 on: August 17, 2009 04:10:42 AM »

Sounds a great way to use corgette!


I have lots of train tickets (I get the train most days), if anyone wants some for papercrafting just send me a PM Smiley
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