Our wonderful neighbors brought us a very large zucchini from their garden. When I saw this recipe on Savoring the Thyme, I knew I had to try it. It is amazing!!
Parmesan Zucchini Strips
1 large zucchini, quartered and then cut into strips
1/3 cup seasoned breadcrumbs (I had unseasoned, so added 1/2 TB Italian Seasonings)
1/4 cup Parmesan Cheese
1/2 TB Kosher Salt
1/2 TB Fresh Cracked Black Pepper
2 Eggs, beaten
Preheat oven to 450 degrees.
In a bowl, combine bread crumbs, Parmesan cheese, salt and pepper. In another bowl, crack eggs, and beat.
Dip zucchini strips into egg and then into the bread crumb mixture. Fully coat each zucchini strip. Place the strips on a backing sheet coated with nonstick cooking spray.
Bake at 450 for 20-25 minutes or until golden brown and tender. Serve with Dipping Sauce.
Creamy Parmesan Dipping Sauce
This sauce is creamy, with a slight tart taste. It compliments the Zucchini quite well!
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
2 TB Dijon Mustard (I only used about a teas.)
1/4 teas Kosher salt
1 teas fresh lemon juice
In a small bowl, combine all of the ingredients. Mix and serve with the Zucchini Strips.