Crunchy Baked Zucchini Recipe
This recipe makes a fun side dish that has wide appeal. I avoid using the store bought cooking sprays in the cans as they use cheap oils and added junk that I don’t want. Nor Pro makes a “Mr. Mister” that I use for my oil spraying needs. The oil aids in browning in this recipe, which gives a better appearance, texture and flavor. I make my own bread crumbs from bread failures (bricks) and keep them in the freezer so they are ready to use.
2 med. summer squash, thickly sliced (7mm on mandolin)
1 pastured egg beaten until frothy
1/3 cup sprouted flour
1/3 cup finely grated piave or parmesan
1/3 cup whole wheat bread crumbs (sprouted or sourdough)
2 teaspoon Italian seasoning
½ teaspoon garlic salt
1/8 teaspoon pepper
Combine sprouted flour (see my recipe for home sprouted flour), cheese, bread crumbs and seasonings. Coat each zucchini round in beaten egg, then in flour mixture, place on a baking sheet lined with parchment paper and sprayed with oil. Once laid out, spray the tops of each round with oil and bake for 18 minutes at 375 degrees. Serve with ranch dressing.