Sorry for the long absence. It’s been a little crazy around here plus we were able to get away for a quick vacation. Hope everyone is doing well and ready for a nice weekend!
I’m always looking for an interesting way to incorporate vegetables into our meals. With a husband less-than-fond of veggies and a suddenly picky toddler (who was always a good eater before), the challenge is on. I saw this tip in Family Circle Magazine and gave it a try. It was a HUGE hit. Add a little Ranch dressing for dipping and you are in business!
-Zucchini – I used 1 medium-sized and it filled an entire tray for baking
-Italian-seasoned Panko or bread crumbs
1. Slice zucchini very thinly. The thinner, the better. Use a mandolin if you have it.
2. Dredge zucchini slices in milk and then cover in bread crumbs.
3. You can either bake these in a 375 degree oven for 30 minutes or until golden or put under the broiler under golden. Keep an eye on them – when you slice them thinly they can quickly go from golden to burnt!