Baked zucchini

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Our neighbors across the street brought us a bunch of zucchini from their garden. So sweet. Thank you Lillian, Vance and baby Phebes. I found a really nice recipe online for a healthier version of fried zucchini and here it is:

 

Ingredients

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2 tablespoons Olive oil

4 medium zucchinis

1 large egg

1/2 cup Panko breadcrumbs ( or regular breadcrumbs)

1/2 cup of Parmesan cheese

1/2 teaspoon kosher salt

1/2 dried basil

1/2 teaspoon black pepper (freshly ground)

 

Okay, first thing first…I don’t have all these ingredients in my house at the moment. Especially the freshly ground pepper. I can’t really use pepper anyway, it bothers my throat. And my husband is on a low salt diet. I also didn’t add basil.

 

Our kids complain that we are eating old people food, but they still love those home cooked foods like mom’s mac and cheese. Guess I could have gotten in the truck and driven to the store down the street for those ingredients but it is like walking into an oven when you get into vehicles here during the summer. Better to stay in and use whatever is on our shelf.

 

First clean your zucchini, then slice up into 1/2 inch round slices.

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In a dish beat an egg. I added a tiny bit of water to mine. This is something I picked up from my childhood. I was a kid back in the late 70’s and early 80’s and we watered down everything to make things last longer. I was not born with a silver spoon, mine was plastic but very pretty. Anyway, we watered down ketchup, dressings, pancake mix and even our pinto beans.

Now I think everything is too strong if I don’t add water. I had a fruit drink from a popular coffee shop a couple years back and I made a face as soon as I sipped it “Too sweet, it needs more water” I said to my kids and they just laughed like crazy because I always say everything needs just a little more water.

Okay once your zucchini is clean take an egg and beat it into a separate bowl from your bread crumbs. Make sure to add your bread crumbs to a swallow bowl.

After you dip your zucchinis into the egg mixture, coat them with the bread crumbs on both sides.

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Then grease a baking sheet (olive oil) and add your zucchinis and bake in a oven at 425F for 7 minutes. Drizzle a bit of olive oil to the tops.

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When 7 minutes are up, take out and turn over each zucchini, then put back into oven and bake another 5-7 minutes or until golden brown. Let cool before you pop them into your mouths. I know that part isn’t necessary to tell you guys but every recipe I try to do always ends with let cool. Have you even tried removing something with your hands after it came out of an oven? So, please let these cool for a long while.

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You can dip your zucchini into ranch dressing or make a tomato based sauce that is much healthier for you.

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2 small cans of tomato sauce

2 small cans of green chilli

1 teaspoon Tabasco sauce (or any spicy red sauce you have laying around the house)

1/2 cup of ketchup

Add lots of salt and pepper if you like as well. I always joke with everyone when we go out to eat that the secret ingredient is always lots of salt. I love eating out, especially Mexican food. I grew up on that.

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Hope you all like this, I can’t take credit for the whole thing, except the sauce part, it’s a recipe offline. Right now we have zucchini everywhere. Happy baking everyone.

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I am offline until September, taking a tiny blogging break. I have lots of posts scheduled during my break, so you will get new content here and there 🙂 Meanwhile, I will not be as fast to reply to comments/messages like I usually am.  Thank you for your visits, likes and comments. Have a great summer from all of us at Our Little Red House.

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