Last Saturday was the first of many Saturdays to be spent watching college football this fall. In other words, it was the first of many Saturdays spent eating snack food. To me, this means one of two things: 1) I could sit around and pick at some crudites; or 2) I could appropriate a portion of whatever my husband has picked up for himself. While option #2 might lead to me acquiring blimp-like proportions by Christmas, option #1 gets boring after a while and just seems wrong. Really, who watches sports while chomping on a carrot stick? I might do so from time to time, but that doesn't make it feel any more natural. So, what is a health-conscious person to do?
This is where oven-fried zucchini come into the picture. They are nutritious, warm, and delicious. They also take very little time to make. The only problem is that my husband likes them as much as I do so I have to make enough for him too.
4 Medium Zucchini
1 large egg, beaten
1/3 Pecorino Romano Cheese, Grated
1/2 tsp dried basil
1 tsp dried oregano
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
Ranch or Blue Cheese Dressing or marinara sauce for dipping if desired
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- In a large bowl, mix together the breadcrumbs, cheese, spices, and salt.
- Cut the zucchini in half crosswise and then cut each portion in half lengthwise. Cut each portion into three wedges (giving you 12 wedges per zucchini).
- Dip each wedge into the egg, coat it with the breadcrumb mixture, and place it on the baking sheet.
- Bake for approximately for 15 minutes. Baking time will vary depending on the exact size of the zucchini wedges, but you will know they are done when the zucchini is soft through the center. I check them by spearing the thickest piece on the baking sheet with a fork.