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Panko-Baked Zucchini

  • 2 large zucchini
  • 3 eggs beaten
  • 1/2 cup milk
  • 1 cup flour
  • Salt & freshly milled pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika or to taste
  • 2 packages Panko (Japanese breadcrumbs)
  • 1 cup melted margarine or butter
  • 2 cups mixed grated fresh hard chesses (parmesan, asiago, romano )
 

Method

Preheat oven to 400°F.

Cut off top and bottom of zucchini. Cut in half through it's width. Slice each half into thin, flat strips and set aside.

Put the flour on a plate.  With a fork, mix in salt and pepper, garlic powder and paprika.  this is for dredging.

In a bowl, beat the eggs and milk together.  Put panko on a second large plate.

Dredge zucchini slices through flour, then coat in the egg batter, finally dredge through the panko. Lay flat on large shallow cookie sheets or jellyroll pans.

Drizzle half the melted butter or margarine over slices.  Bake in a preheated into a 400°F oven until tops are slightly brown. Remove from oven, flip slices over and drizzle with remaining butter. After 7 minutes remove again and sprinkle grated cheeses over and return to oven until cheese is bubbly.

Contributor: Georgyn Marks          back to zucchini article and zucchini recipes

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