Wednesday, August 15, 2012

Parmesan Zucchini Fries (& Peanut's Zucchini Puree)

Parmesan Zucchini Fries

-1 large (or 2 medium) zucchinis
-1/3 c. flour
-1/2 c. cholesterol free egg product (like Egg Beaters)
-1 t. garlic powder
-1 t. Italian seasoning
-1 1/2 c. bread crumbs
-2 T. freshly grated parmesan cheese
-non-stick cooking spray

1.  Preheat oven to 425 degrees.  Line large baking sheet with foil and spray with cooking spray.  Slice zucchini (Peel if you desire.  I tried it both ways and preferred leaving the peel on).

2.  In a small bowl, mix flour, garlic powder, and Italian seasoning.  Place egg and bread crumbs each in a small bowl. 

3. Dredge zucchini in flour mixture, then dip in egg and coat with bread crumbs. Place in rows on baking sheet. 

4. Bake 15-18 minutes, turning every 5-6 minutes. Sprinkle with parmesan cheese, bake another 2 minutes until golden brown.

I didn't understand why I needed a rotary grater until I received one as a gift, but they are wonderful!

push zucchini slices closer together before topping with parmesan

Baby Food - Zucchini Puree

I didn't want Peanut to feel left out, so I used some of the zucchini to make her a puree.  Simply steam or saute the zucchini, then blend into a puree.  It freezes well, but is very thin, so I recommend mixing it with baby cereal or another vegetable.  So far, we've only tried it combined with carrots with rice cereal and butternut squash.  Other combination ideas (when age-appropriate):  green beans, potato, peas, spinach, sweet potatoes, summer squash, pasta, chicken, onion (yes, older babies can have onion! We haven't tried it yet, but I'm looking forward to it!).

I peeled the zucchini for this puree, but for babies 7-8 months and older, you can puree with skins on

2 oz. zucchini with 2 oz. fresh carrot puree

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