So, I tried this recipe that I saw on the Food Network (it was that lady who cooks healthy stuff, so I should've known it wouldn't be very good). Dont' get me wrong - I like healthy food, but not when I'm purposely trying to make it that way. I like food that's naturally healthy, like salad and fruit and nuts and seeds. I don't like "low fat, sugarfree" stuff. Anyhow, this recipe was not very good at all. It was too salty, for one (but I put a big dash of salt in it, rather than the prescribed amount, so that's my fault). It wasn't bad. It was just...boring. And frankly, I prefer steamed zucchini with some fresh parmesan on it.
Also, I grated up too much parmesan, so I added extra bread crumbs to even it out. Actually, it was about double what the recipe called for...which makes no difference whatsoever because all it's for is to dip stuff in. So in the end, I had a bunch more bread crumb mixture left over. Just for "shits and giggles", I mixed the rest of the crumb mixture with one whole egg and dumped that on the baking sheet as well. It came out ok. Kind of like ... I don't know. It's not really like anything else. It's not fluffly, but not too dense either. It's a salty dough-cake. Not very exciting, to tell you the truth, but I felt like it couldn't hurt to try. I hated to see all that breadcrumb/parmesan mixture go to waste.
The truth is that this whole recipe was a disappointment because I was imagining the taste and texture of deep fried, breaded zuccini. Now that's yummy! Stupid health food. Next time, I'm going to go straight for the real dough and fry it up in a pan. I'll let you know how it goes.
Anyhow, here's the recipe for those who are willing to sacrifice taste for the sake of eating healthy. Enjoy...
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Per Serving:
(serving size, 1/2 cup) Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg Excellent Source of: Molybdenum, Vitamin C Good Source of: Calcium, Manganese, Vitamin B6, Protein
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1 comment:
Yeah, I kind of had the same reaction. They didn't suck and I ate them all but I doubt I'll make them again. They were way too time consuming and messy considering steamed zucchini with parmesan is just as good (if not better) and tons easier.
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