How can I make this appetizer?!
I want to make breaded zuchinni like Olive Garden's, yet not fried!. also what would be the best dipping sauce to use!?Www@FoodAQ@Com
Answers:
Baked breaded zuchinni:
http://findarticles!.com/p/articles/mi_m0!.!.!.Www@FoodAQ@Com
http://findarticles!.com/p/articles/mi_m0!.!.!.Www@FoodAQ@Com
I like squeezing fresh lemon juice on them and dipping them in ranch dressing!. Enjoy!
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Breaded and Baked Zucchini
Ingredients
2 medium zucchini, cut into strips or chips
1 egg, mixed with
2 tablespoons milk
1 clove smashed garlic
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
Directions
1!. Preheat oven to 450°!.
2!. Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine!.
3!. Combine breadcrumbs, cheese, parsley and pepper in another shallow dish!.
4!. Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray!.
5!. Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy!.Www@FoodAQ@Com
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Breaded and Baked Zucchini
Ingredients
2 medium zucchini, cut into strips or chips
1 egg, mixed with
2 tablespoons milk
1 clove smashed garlic
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
Directions
1!. Preheat oven to 450°!.
2!. Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine!.
3!. Combine breadcrumbs, cheese, parsley and pepper in another shallow dish!.
4!. Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray!.
5!. Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy!.Www@FoodAQ@Com
very bit as good as the restaurant-appetizer version--no deep fryer required!.
Canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten
Preheat oven to 475°F!. Coat a large baking sheet with cooking spray!. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag!. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet!. Coat all exposed sides with cooking spray!. Bake on the center rack for 7 minutes!. Turn the zucchini and coat any floury spots with cooking spray!. Continue to bake until golden and just tender, about 5 minutes more!. Serve hot!.
Marinara Sauce
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
In a large pot, heat the oil over a medium-high flame!. Add the onions and garlic and saute until the onions are translucent, about 10 minutes!. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper!. Saute until all the vegetables are soft, about 10 minutes!. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour!. Remove and discard the bay leaves!. Season the sauce with more salt and pepper, to taste!.
(The sauce can be made 1 day ahead!. Cool, then cover and refrigerate!. Rewarm over medium heat before using!.)Www@FoodAQ@Com
Canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten
Preheat oven to 475°F!. Coat a large baking sheet with cooking spray!. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag!. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet!. Coat all exposed sides with cooking spray!. Bake on the center rack for 7 minutes!. Turn the zucchini and coat any floury spots with cooking spray!. Continue to bake until golden and just tender, about 5 minutes more!. Serve hot!.
Marinara Sauce
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
In a large pot, heat the oil over a medium-high flame!. Add the onions and garlic and saute until the onions are translucent, about 10 minutes!. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper!. Saute until all the vegetables are soft, about 10 minutes!. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour!. Remove and discard the bay leaves!. Season the sauce with more salt and pepper, to taste!.
(The sauce can be made 1 day ahead!. Cool, then cover and refrigerate!. Rewarm over medium heat before using!.)Www@FoodAQ@Com
They have packaged products for breading vegetables!.!.!.just ask in the produce section of your local supermarket!. The best sauce is cheese sauce!.Www@FoodAQ@Com