Patricia Johns

We were recently given a wonderful, massive zucchini from one of my husband’s friends. It was grown in his own garden, and we set about eating it right away.

This is my simple recipe for breaded zucchini.

Ingredients:

Zucchini, sliced

In one bowl:
2 eggs whisked with about three tablespoons of water, and a drizzle of salt

In another bowl:
1 cup corn starch
1 tsp seasoning of your choice

In another bowl:
2 cups bread crumbs with a drizzle of salt. Okay, I use more than a drizzle. I like salt, but you do you. 🙂

Vegetable oil

Directions:

The secrets to good breaded meat or veggies is in layering the flavour. I find that putting the seasoning in the corn starch makes for better flavour throughout, instead of putting it into the bread crumbs.

First coat a slice of zucchini in the corn starch mixture, then dip it in egg, and then coat it in bread crumbs.

Use parchment paper on a baking sheet, lay the breaded zucchini slices on the parchment paper. Drizzle oil on top just to moisten the bread crumbs.

Bake at 375F for about half an hour or until the crust is golden brown.

Dipping sauce:

Mayo and seasoning mixture of your choice! I like the Greek seasoning I get at Costco. But whatever you like mixed with mayo is a delicious dip.

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If you enjoy books with delicious food, cozy Amish settings, and lots of drama and romance, my books are for you! Check out my Books page! You might find your next read.

Happy reading!

❤