Wednesday, 23 May 2012

RECIPE: Gluten Free Baked Zucchini Dippers


These zucchini dippers are delicious! Next time I would make 2 batches, because my fiance and I consumed them all within 5 minutes! They're the perfect appetizer on a winter's night, I'm always looking for something different to the usual soup entrees I make and these are ideal!.. Quick and so simple to make, and really cheap too for those on a tight budget!


You Will Need:

* 1 large zucchini
* 1 egg
* 1tbs milk (I used soy milk)
* 3/4 cup bread crumbs (for gf I used rice crumbs)
* 50g grated parmesan cheese (the stronger the flavour the better)
* Pinch of salt & pepper
* Light spray of oil

Sauce:
* Pasta sauce watered down with a few extra herbs such as basil, parsley, thyme & oregano.
Or
*Id love to try it with a creamy 3 cheese sauce! Yum!


Directions

Step 1.
Preheat oven to 200'c & line a tray with baking paper.
Slice zucchini in half both ways, then again, longways so each quarter makes 4 sticks (16 altogether).

Step 2.
In 1 bowl whisk the egg and milk together.
In another bowl mix the bread crumbs, parmesan, salt & pepper.



Step 3.
Coat each zucchini stick in the breadcrumb mixture, then the egg (letting it drip) then the breadcrumb mixture again & place on the tray.
Repeat until all zucchini sticks are coated.



Step 4.
Bake for 15-20 minutes (until soft and very light brown) then turn the oven up to 220'c for another 5 minutes or until golden brown.

Serve with the dipping sauce!


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