Snacks & Appetizers
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Thirsty Thursday Side: “Fried” Zucchini

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 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

"Fried" Zucchini Ingredients

“Fried” Zucchini Ingredients

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Preheat oven to 375

From Bob’s Red Mill Everyday Gluten-Free Cookbook:

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!

One popped amaranth

One popped amaranth

Popped Amaranth

Popped Amaranth

Cut zucchini into 1/2 inch slices

Combine popped amaranth, cheese, breadcrumbs, and spices on plate and mix until combined

Dry ingredients mixed

Dry ingredients mixed

Dip zucchini slice into EVOO, then into dry mixture until coated

Dipping the zucchini

Dipping the zucchini

Dipping

Dipping

Assembling the zucchini

Assembling the zucchini

Place on oven safe dish that is lined with parchment paper or tin foil and sprayed with cooking spray

A close up before going into the oven

A close up before going into the oven

Ready to be "fried" aka baked

Ready to be “fried” aka baked

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!

"Fried" Zucchini and a glass of Chardonnay

“Fried” Zucchini and a glass of Chardonnay

Ready to take a bite!

Ready to take a bite!

Moon and Lola Monogram Ring//$370//Available:  http://www.moonandlola.com/collections/personalized-rings/products/cutout-monogram-ring?variant=245880384  

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"Fried" Zucchini
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 Zucchini
  2. 1/4 Cup Parmesan Cheese
  3. 1/4 Cup Popped Amaranth, see directions below
  4. 1/4 Cup Breadcrumbs
  5. Salt, Pepper, and Cayenne Pepper to taste
  6. 1/3 Cup EVOO
Instructions
  1. Preheat oven to 375
  2. Pop amaranth by
  3. Cut zucchini into 1/2 inch slices
  4. Combine popped amaranth, cheese, breadcrumbs, and spices on plate and mix until combined
  5. Dip zucchini slice into EVOO, then into dry mixture until coated
  6. Place on oven safe dish that is sprayed with cooking spray
  7. Repeat until all zucchini slices are coated with dry mixture
  8. Place in oven and cook for 15 minutes, or until coating begins to brown
  9. Plate and serve with wine!
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Here is the rest of the zucchini week recipes so far:

Meatless Monday’s Zucchini Carpaccio inspired by The Little Door:  http://www.newsforchews.com/2015/06/meatless-monday-zucchini-carpaccio/ 

Tuesday’s Tip:  http://www.newsforchews.com/2015/06/tuesdays-tip-buy-organic-zucchini/

Wednesday’s Zucchini Tuna Melt Boats:  http://www.newsforchews.com/2015/06/zucchini-tuna-melt-boats/

Stay hungry…

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