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Friday, October 19, 2007

Baked Zucchini Coins

If you love to order deep fried zucchini sticks in restaurants, then you will LOVE this healthier at home version. You won't even be able to tell they aren't deep fried!

This is the first time I made these at home, and I honestly thought for sure that the kids would love them. Silly me. Normally, I would have "fried" zucchini as an appetizer, but I decided to just serve it as a side dish with some steak and roasted potatoes wedges. We really enjoyed it.

Baked Zucchini Coins

1/2 cup cornmeal
1/4 cup whole wheat flour
1 tsp salt
1 tsp dried basil
freshly ground pepper
1 zucchini
1 egg
olive oil

1. Mix flour, cornmeal, salt, basil and pepper on a plate.

2. Beat egg in a small bowl.

3. Slice zucchini into 1/4" thick coins (you can do sticks, but its easier to brown them more evenly in the over if they are coins because you only have to flip them once).

4. Dip zucchini into egg and then into cornmeal mixture.

5. Coat a parchment lined cookie sheet with a couple of tablespoons of oiive oil. Arrange zucchini coins on cookie sheet and back at 425 for about 10 minutes per side, until golden brown.

6. Serve with bottled blue cheese or ranch dressing.