Continue to publish the recipes made of zucchini which I found on other sites a few days ago. It is also a recipe from an email portal i. ua, Radel "Recipes". Offered to cook or zucchini or eggplant. I cooked both. Was offered this dish to eat immediately while hot. But it was delicious and cold. And yet, it can be a good snack for beer.
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Eggplant I pre-cleaned from the skin, and zucchini – no. Cut each vegetable in half LENGTHWISE, each piece still in half and again in half. Obtained from each vegetable 8 long wedges. Then cut those wedges already ACROSS into 2 parts. Get 16, not too long, cubes.
In breadcrumbs, add salt, dry herbs (oregano, Basil), freshly ground black pepper, ground in a mortar rosemary. If there is, dry garlic powder, but I have thereof, were not found. Mix well.
The author recommended for these sticks Parmesan. But it was too expensive. Who can afford it, I will be sincerely glad. I took the cheese that I found at the store. It turned out to Bukovina. Cheese grate on a fine grater.
If You still cheese, just mix it with the breadcrumbs. If the cheese is softer and easier, thoroughly RUB the cheese into the breadcrumbs with your hands and then cheese if you like, are ground into small lumps, which will be "covered" biscuits and the breading will come out uniform.
Wedges of zucchini and eggplant dip them in flour.
Dip in the egg.
And coat in breadcrumbs.
Spread on a baking tray lined with parchment. You can certainly brown it on all sides in vegetable oil, but we will do a dietary option. By the way, if you are going to roast in a pan, allow the cubes to stand 15-20 minutes so the breading had dried.
Our wands are sprinkled with olive oil (sunflower, at least). And bake in the oven. The author of the recipe recommended to bake it 10-15 minutes at 220 degrees, turning periodically from side to side. On the acquired experience I would say that the eggplant 15 minutes was enough, and the squash had to roast for another 10 minutes (25 of them), because they 15 were obviously harsh, so raw.