Categories: vegetables- zucchini
Ingredients
- 2 medium zucchini
- Salt to sprinkle
- 2 eggs
- 3 Tbsp. dry bread crumbs or panko
- 2 Tbsp. finely grated parmesan cheese
- 1 tsp. thyme or rosemary
- plain yogurt
- lemon juice
- chives
Directions
- Cut zucchini into 1/2-inch thick spears. Put on a wire rack and sprinkle with salt. Let sit for 2o minutes, then blot with a paper towel.
- Beat eggs in a large bowl. Mix bread crumbs or panko with parmesan cheese and thyme or rosemary in a zip-top bag. Dip zucchini spears in egg and then place in bag, Shake to coat well. Place in a single layer on a greased baking sheet and bake at 425 degrees, turning once, until golden brown, about 12 to 18 minutes (depending on how big the spears are). Serve with a sauce made of plain yogurt, lemon juice and chives, adjusting to taste.
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If you have too much summer squash, cube it, steam it for 3 minutes, let cool and freeze for later use. Thaw the squash in a strainer to remove excess water, then sauté in oil along with onion and garlic.