Today on The Family Kitchen, I am introducing a fantastic new magazine called Yum Food & Family For Kids, that my friend Kristin Doyle from Dine & Dish contributes to. Kristen was kind enough to share one of her fabulous recipes that appears in the inagural edition of the magazine.
Parmesan Zucchini Strips
1 Large Zucchini, quartered then cut into strips
1/3 cup Seasoned Breadcrumbs
1/4 cup Parmesan Cheese
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Fresh Cracked Black Pepper
2 Eggs, beaten
Preheat oven to 450 degrees.
In a bowl, combine bread crumbs, Parmesan cheese, Kosher salt and cracked black pepper. Dip zucchini strips into egg and then into bread crumb mixture. Fully coat each zucchini strip. Place the strips on a baking sheet coated with nonstick cooking spray.
Bake at 450 degrees for 20-25 minutes or until golden brown and tender.
Creamy Parmesan Dipping Sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
2 Tablespoons Dijon mustard
1/4 Teaspoon Kosher salt
1 Teaspoon fresh lemon juice
1. In a small bowl, combine the sour cream, grated Parmesan cheese, Dijon mustard, Kosher salt and lemon juice. Serve along side Parmesan Zucchini Strips
p.s.: Welcome if you are visiting from The Kitchn: You can find me on Twitter @savorthethyme and FaceBook Fan Page ‘Savor the Thyme’
erna says
I can’t wait to try this awesome recipe .!Yum,,,,
Kelsey says
Made these tonight for my friends and roommates and we all really liked them. My oven baked them faster than the recipe called for and I should have been watching them more closely so they go a little burnt…but that’s my fault. The only thing I would suggest is to lower the amount of salt, infact I don’t think they needed any at all. The sauce was ok but ranch would suffice.
polymathamy.com says
@ifollowrecipes-
If you’re not opposed to dairy (as I am assuming you’re not, with the cheese and cream in this recipe), soak the strips in buttermilk before coating with the breadcrumb mixture. It works almost as well as eggs. Or use a commercial egg substitute.
ifollowrecipes says
Looks yummy! Do you have an eggless version? I’d love that even more as I am a vegetarian 🙂
Double Dipped Life says
I made these tonight, and they are fabulous! I cut down on the mustard in the sauce, but otherwise followed the recipe. Yum! Thanks!
ciaochowlinda says
I made something like this a few weeks ago and they were gobbled down quick as a flash. Yours look addictive.
lindentea says
These look so good, I’ll try your recipe tonight.
Karly says
Okay, so that was supposed to say “even MY kids” not event kids! Whoops!
Karly says
These look so yummy! I’ll bet event kids would eat these guys!
Eliana says
Wow – these could not look any tastier. Love them.
Double Dipped Life says
This looks absolutely fabulous! Much healthier and tastier than the deep fried version!
Jaime says
I can’t wait to make this! What a great alternative to fried zucchini! Thank you!