Monday, August 5, 2013

Baked Panko Zucchini Coins with a Cool Dill Dip


Ingredients:

2 large zucchinis
3 tbsp flour
2 egg whites (you can also use whole eggs)
1/3 fat free milk
2 cups panko bread crumbs
1 cup grated Parmesan
1/2 tsp red chili flakes, optional
salt
cool dill dip, recipe follows


Directions:

Preheat oven 400 degrees.


Slice your zucchini into discs. Do your best to cut them uniformly in order for all of them to cook evenly at the same time.

Prepare two separate gallon bags: one with the all-purpose flour and one with the panko and Parmesan mixed. Set aside.


In a small bowl, beat eggs, milk and red pepper flakes (optional).

Cut the zucchini into 1/4" thick coins. Add several coins to flour bag and lightly dust the pieces, remove from bag and then soak it into the egg mixture, finally add the discs to the second bag, seal, and shake to cover with the panko mix. Remove from bag and place on a lightly greased baking sheet.


Baked for approximately 30 min. Half way through baking, turn the the zucchini discs over to let the other side crisp up. Depending on how thick your slices are, you may need to adjust baking time. 


Sprinkle with salt and serve with the cool dill sauce or marinara sauce. Enjoy!

Cool Dill Dip

Ingredients:

1 cup light or fat free sour cream
3/4 cup light or fat free mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon minced dried onion
1 teaspoon dried dill weed
1 teaspoon seasoned salt

Directions:

In medium bowl stir together sour cream, mayonnaise, parsley flakes, onion, dill weed and seasoned salt. Cover and refrigerate at least 2 hours in order to allow the flavors to incorporate. Enjoy!