Wednesday, April 29, 2009

Zucchini Schnitzel

Yep, the zucchinis are still coming...

I was running short on ways to make the most of our zucchini abundance and this seemed a simple way to jazz it up for a satisfying meal. Truly, you'd be surprised how filling these crunchy little rounds are. You could give it the whole tomato-sauce-and-melted-cheese treatment, as you might do with a schnitzel, but they went perfectly with just a sweet, spicy tomato relish (my sister-in-law's famous-but-secret recipe). You can even serve it, as I did, with the raw zucchini salad and almost believe you're not eating an entire meal of the same vegetable!

Zucchini Schnitzel

1 medium zucchini, sliced into 5mm rounds
1 egg, lightly beaten
1 cup bread crumbs
2 tbs Parmesan, grated
olive oil

Oil a shallow pan and place in the oven. Preheat oven to 180C.
Combine bread crumbs, Parmesan, salt and pepper in a wide bowl and the egg in another. Dip each zucchini slice first in the egg, then in the bread crumb mixture (you can repeat these steps if you want a thicker crust).
Place the zucchini slices in the pan and bake for about 10-15 minutes, check and turn over once the bottoms have browned. Continue to bake until both sides are brown and crispy. Serve immediately.

Note: You can add any flavourings you fancy to either the bread crumb or egg mix, depending on whether it is wet or dry. Try: curry powder, grainy mustard, paprika, herbs, chilli sauce, etc.

From the garden: zucchinis, egg

1 comment:

  1. We went overboard at the farmer's market, so I tried both recipes. After a slight snafu with the oven (180 Fahrenheit just ain't hot enough - oops), the Schnitzel came out lovely. It probably took 20 minutes to bake, but I was using egg substitute and bread crumb substitute.