Zucchini is in season from June to August, so now is the time to enjoy this seasonal produce. 90% of a zucchini is made up of water so it can definitely satisfy your thirst during the hot summer months. I love how versatile zucchini can be from zucchini bread to zoodles. If you have a picky eater or someone who isn’t to keen to the less popular vegetables like zucchini, give this recipe a try. This recipe can make a tasty and nutritious snack, side dish, or appetizer.
Before we go into the recipe as your dietitian nutritionist, you know I have to provide some quick nutrition information. Zucchini is a great source potassium, which helps promote heart health and vitamin c, which is an antioxidant. 1 medium zucchini surprisingly, contains 2 grams of fiber and 2.4 g of protein.
Breaded Zucchini Slices Recipe
1.5 C Breadcrumbs
1 medium zucchini
1 large egg
Preheat oven to 450 degree Fahrenheit
Slice Zucchini short ways , lightly salt zucchini on both sides, let it sit for a few minutes or until you see water appear on zucchini, and then pat dry.
Whisk the egg, Dip one zucchini slice in the egg , coat on both sides then generously dip into breadcrumbs, dip on both side, repeat with each slice and place them on a well-greased sheet pan
Place baking sheet pan in the oven for 30 minutes. 15 mintes into baking flip zucchini slices and bake for another 15 minutes or until crispy. Serve with marinara sauce, eat by itself, or enjoy it with some pasta!
Nutrition facts: Calories: 130, Carbohydrates: 23 grams, Protien: 6 grams, Sodium: 250 mg, Fat: 2 grams
Good for 2-4 days refrigerated