Add this to the list of things to do with Zucchini besides leaving it on neighbor’s doors steps in the middle of the night. This is a new recipe that I tried this year and enjoyed. It helps me get over the winter blues to think about planting the garden, but more to the point thinking about the food that I can eat that comes out of my garden!
Oven “Fried” Zucchini
1 large zucchini
1 Tbsp milk
1-1/2 cups potato flakes
2 T butter (1T softened, 1 T melted)
Cover a baking sheet with foil and smear with softened butter. Slice zucchini into 1/2 inch rounds. Combine egg and milk in a shallow bowl. Put potato flakes in a separate shallow bowl. Dip zucchini slices in egg/milk mixture, then coat with potato flakes. Place on baking sheet, sprinkle with seasoning salt and lightly with cayenne pepper. Drizzle with melted butter. Bake at 425 for about 15 minutes, or until coating is golden brown. Serve hot.
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Becky is a wife, mother, avid cook and novice gardener. She loves growing organic, wholesome food right in her backyard that she can transform into a delicious creation in her kitchen. When she's not growing or cooking food, she enjoys running half marathons, reading, and watching her children pull weeds in the garden.
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