Typically for Thirst Thursdays I give you recipes for beverages, but today I am going to give you a recipe to accompany your drinks. Continuing with the zucchini week, I decided to give you a healthy “fried” snack–baked zucchinis that are coated in breadcrumbs, Parmesan Cheese, and popped amaranth. Follow the recipe below!
1/4 Cup Parmesan Cheese
1/4 Cup Popped Amaranth, see directions below
1/4 Cup Breadcrumbs
Salt, Pepper, and Cayenne Pepper to taste
1/3 Cup EVOO
Preheat oven to 375
Pop amaranth by heating a large dry skillet over medium-high heat. Add 1 TBSP amaranth and vigorously shake the pan for 12-18 seconds or until the seeds have popped. They should begin to pop within a second or two after being added to the pan. Watch closely, as the amaranth will burn quickly once it has finished popping. Immediately transfer the popped seeds to a medium bowl to cool. Continue popping until desired amount is reached. Store in an airtight container or ziplock bag at room temperature for up to a week.
If you forgot to read the benefits of amaranth, read them HERE!
Cut zucchini into 1/2 inch slices
Combine popped amaranth, cheese, breadcrumbs, and spices on plate and mix until combined
Dip zucchini slice into EVOO, then into dry mixture until coated
Place on oven safe dish that is lined with parchment paper or tin foil and sprayed with cooking spray
Repeat until all zucchini slices are coated with dry mixture
Place in oven and cook for 15 minutes, or until coating begins to brown
Plate and serve with wine!
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- 1 Zucchini
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Popped Amaranth, see directions below
- 1/4 Cup Breadcrumbs
- Salt, Pepper, and Cayenne Pepper to taste
- 1/3 Cup EVOO
- Preheat oven to 375
- Pop amaranth by
- Cut zucchini into 1/2 inch slices
- Combine popped amaranth, cheese, breadcrumbs, and spices on plate and mix until combined
- Dip zucchini slice into EVOO, then into dry mixture until coated
- Place on oven safe dish that is sprayed with cooking spray
- Repeat until all zucchini slices are coated with dry mixture
- Place in oven and cook for 15 minutes, or until coating begins to brown
- Plate and serve with wine!
Meatless Monday’s Zucchini Carpaccio inspired by The Little Door: http://www.newsforchews.com/2015/06/meatless-monday-zucchini-carpaccio/
Wednesday’s Zucchini Tuna Melt Boats: http://www.newsforchews.com/2015/06/zucchini-tuna-melt-boats/