September 28, 2011
1 zucchini cut in round slices
Seasoned bread crumbs
Shredded Parmesan cheese
Crispy fried onions (the ones in the can)
Dipping sauce (Ranch would be good - we used Vidalia Onion Vinaigrette from Costco)
Slice zucchini into slices and place slices in a strainer. Salt the zucchini and let them "sweat" for 30-45 minutes.
(I was amazed how much water came out!).
Meanwhile mix bread crumbs, parmesan cheese, and fried onions. I had to use my chopper after the picture was taken to make the "chunks" less chunky :)
Preheat oven to 425. Line a pan with parchment paper and spray the parchment paper with cooking spray.
Thoroughly rinse the zucchini slices and dry them. Make an egg wash with about 2 eggs (just whip them up with a fork) Dip the zucchini first in an egg wash, then in crumb mixture and place on pan. Bake for approx 8-10 minutes each side (yes, flip them half way through) or until the crumbs are nice and toasted brown.
Let them cool and serve with dipping sauce of your choice.
These are SO yummy!! :) Enjoy!