Zucchini is really one of my favourite vegetables. No matter how you prepare it, it always tastes delicious. And there are tons of ways to prepare zucchini; I use it quite often, as you will discover here on the blog.
However breaded zucchini is one of my favourite things to eat for a late weekend breakfast. And honestly I could eat it every day; sometimes I do that. Mostly when I run short of those 2 late-breakfast-days a week, then I make it as a side dish for dinner or lunch. And no, I never get tired of it. Especially since I discovered amaranth and now sometimes use it instead of breadcrumbs…variation we like after all.
When it comes to preparing breadcrumbs and amaranth covered zucchini I prepare them in two different ways. Breadcrumbs need oil and frying so I fry breaded zucchini in olive oil as usual.
But when it comes to amaranth covered zucchini I bake it for 10 minutes in the oven on a very lightly oiled foil. I do that because when frying amaranth it absorbs oil very easily and can get a bit burned in taste, so I prefer to bake it in the oven.
Breadcrumbs/amaranth covered zucchini
serves 2
1 medium zucchini
some salt
1 egg
2 tbs milk
salt and pepper
approx. 0.5 dl of flour
approx. 3 dl of breadcrumbs or popped amaranth
olive oil
Peal zucchini and cut it in 2-3 pieces of the same size. Slice each piece in 0.5cm thick slices, sprinkle some salt over and let them rest for 15 minutes so that excess water comes out.
In the meantime prepare 3 deep plates. In the first one put the flour. In the second one beat the egg, add milk, salt and pepper. And in the third one put breadcrumbs or popped amaranth.
Dip each slice of zucchini first in the flour, then in the egg and last in the breadcrumbs or amaranth. Zucchini covered with breadcrumbs is fried in some olive oil and zucchini covered with amaranth is baked in the oven on a lightly oiled foil, on 200˚C for about 10 minutes. Turn them around after 5 minutes.
However breaded zucchini is one of my favourite things to eat for a late weekend breakfast. And honestly I could eat it every day; sometimes I do that. Mostly when I run short of those 2 late-breakfast-days a week, then I make it as a side dish for dinner or lunch. And no, I never get tired of it. Especially since I discovered amaranth and now sometimes use it instead of breadcrumbs…variation we like after all.
When it comes to preparing breadcrumbs and amaranth covered zucchini I prepare them in two different ways. Breadcrumbs need oil and frying so I fry breaded zucchini in olive oil as usual.
But when it comes to amaranth covered zucchini I bake it for 10 minutes in the oven on a very lightly oiled foil. I do that because when frying amaranth it absorbs oil very easily and can get a bit burned in taste, so I prefer to bake it in the oven.
Breadcrumbs/amaranth covered zucchini
serves 2
1 medium zucchini
some salt
1 egg
2 tbs milk
salt and pepper
approx. 0.5 dl of flour
approx. 3 dl of breadcrumbs or popped amaranth
olive oil
Peal zucchini and cut it in 2-3 pieces of the same size. Slice each piece in 0.5cm thick slices, sprinkle some salt over and let them rest for 15 minutes so that excess water comes out.
In the meantime prepare 3 deep plates. In the first one put the flour. In the second one beat the egg, add milk, salt and pepper. And in the third one put breadcrumbs or popped amaranth.
Dip each slice of zucchini first in the flour, then in the egg and last in the breadcrumbs or amaranth. Zucchini covered with breadcrumbs is fried in some olive oil and zucchini covered with amaranth is baked in the oven on a lightly oiled foil, on 200˚C for about 10 minutes. Turn them around after 5 minutes.
1 comment:
Mmm I love zucchini... men minns fortfarande giant zucchinis från sommaren 2005, då var det inte så kul :)
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