Thursday, 26 September 2013

Crispy Parmesan Zucchini Strips!

Easy Vegan Version Coming Soon. 

Crispy Parmesan Zucchini Strips:

Makes 12 Strips:
2 organic zucchini 
6 tablespoons organic panko breadcrumbs
6 tablespoons organic Italian breadcrumbs
2 organic egg whites
4 tablespoons organic flour
5 tablespoons organic vegan parmesan cheese, freshly grated
Optional Seasonings: organic parsley, basil, oregano, red pepper flakes, fresh ground pepper

Preheat oven to 350. Cover a cookie sheet with parchment paper and set aside. 

Spread flour onto a dish and set aside. Scramble both egg whites with about 2 tablespoons of water, place onto a separate dish and set aside. Mix both types of breadcrumbs and Parmesan cheese together. Add any optional seasonings of your choice to breadcrumb/cheese mixture and place onto a separate dish and set aside.

Cut each zucchini into 6 strips by first cutting in half lengthwise, then cutting each half into 3 individual strips.

One strip at a time, first roll in flour, then egg whites, then into breadcrumb mixture covering it fully, and place onto parchment paper. 

Bake for 15-20 or until strips become crispy, checking occasionally. Serve with a side of maranara sauce and enjoy! 

For a quick and healthy maranara sauce you can make while your strips are cooking, check out my Quick, Clean, & Easy Marinara Sauce.

Helpful tips: To help four stick initially, I dab zucchini on all three sides with a very little amount of water. Also, make sure egg is covering all of the zucchini strip before dipping into breadcrumbs while also letting any excess egg fall off first.

Nutrition Info for a serving of 3 sticks:

161.3 calories, 2.5g fat, 1g sat fat, 4.4mg cholesterol, 231mg sodium, 26.5g carbs, 1.2g fiber, 2.6g sugar, 8.5g protein

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