Tuesday, July 9, 2019

Zucchini and me

Growing up I never really liked vegetables and like many kids I had very creative ways of hiding my food (sorry Mom) at the dinner table. Zucchini was one of the thing I did like, maybe because we always got the cans of Delmonte zucchini in Italian style tomato sauce add a little cheese and presto a nice side dish.

Well we are not making that today (Ha!) but we are making zucchini with a fun twist. Today we are making crispy zucchini bites with a mustard dipping sauce. These are pretty tasty and healthy for you as well zucchini is very healthy to consume I will not bore you with the details here but you can simply use your Google machine to research the benefits of this squash. Zucchini is also kind of bland on its own (sorry zucchini) which makes it a great versatile food as you can influence the flavor any way you like.

Crispy Zucchini Bites
What you need:
2 Zucchinis (med size)
3/4 cup Almond Milk
2 to 3 tablespoons whole wheat or spelt flour
1/2 tsp Paprica
1 tsp chili powder
dash of cayenne pepper (optional)
3/4 cup panko bread crumbs I use Kikkoman

Mustard dipping sauce:
1/3 cup mustard of your choice (I use stone ground spicy mustard low sodium)
2 or 3 tsp of maple syrup
1 tsp balsamic vinegar
A few dashes of your favorite hot sauce (optional)
Mix together well and chill

OR
Your favorite home made tomato sauce. (Hope you have a recipe!)

To prep:
Preheat oven to 400F.
1 baking sheet covered with parchment paper works great and keeps the bites from sticking to the pan. you may be able to use non stick but I do not use non stick so I can't offer advice.
2 shallow bowls, 1 for dipping, and 1 for the breading.
Whisk the almond milk and 2 to 3 tbs of flour, chili powder, and paprika together well so it thickens up.
Slice Zucchini into 1/4 inch slices (slightly thinner is okay). you can peel if you want but I don't.
Dip zucchini first in the almond milk mixture making sure 100% is covered
Dip zucchini in the breading mixture
Place on baking sheet covered with parchment paper.
When complete bake in the oven at 400F for about 30 to 35 mins turning after 15 mins.
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Zucchini and me

Growing up I never really liked vegetables and like many kids I had very creative ways of hiding my food (sorry Mom) at the dinner table. Zu...