This recipe is another great way to cook zucchini. Buttermilk and eggs are mixed together in a small bowl. Then in another bowl Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, taco seasoning and garlic salt are stirred together. Sliced zucchini is dipped in the egg mixture, then in the breadcrumb mixture. Next the coated zucchini are placed on a baking sheet. The zucchini is baked until golden brown, turning once while cooking.
Course
Appetizer
Prep Time20minutes
Cook Time20minutes
Servings10people
Ingredients
¼cupbuttermilk
¼cupegg substitute
½cuppanko bread crumbs
½cupseasoned bread crumbs
¼cupgrated Parmesan cheese
1 ½tsptaco seasoning
¼tspgarlic salt
3medium zucchinicut into ¼ inch slices
Dressing
¼cupfat-free sour cream
¼cupfat-free ranch salad dressing
¼cupsalsa
Instructions
In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine breadcrumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then in bread crumbs.
Place on a baking sheet coated with cooking spray. Bake at 400 for 20-25 minutes or until golden brown, turning once.