Crumbed Zucchini

Here is a deliciously different side dish idea to inspire you.

The ingredient of Crumbed Zucchini

• 2 tbsp plain flour
• 2 egg whites lightly whisked
• 105g 1 1 2 cups breadcrumbs made from day old bread
• 1 3 cup finely chopped fresh continental parsley
• 4 large garlic cloves crushed
• 3 tsp ground mild paprika
• salt freshly ground black pepper
• 6 about 90g each zucchini ends trimmed quartered lengthways
• 1 tbsp olive oil
• 4 anchovy fillets patted dry with paper towel finely chopped
• 2 tbsp sherry vinegar
• 2 tbsp chopped fresh continental parsley extra

The Instruction of crumbed zucchini

• preheat oven to 240u00b0c line 2 baking trays with non stick baking paper
• place flour and egg whites on separate plates combine breadcrumbs parsley garlic and paprika in a bowl and use your fingers to rub together season with salt and pepper place on a third plate
• coat the zucchini quarters in flour shaking off excess dip zucchini quarters in egg white allowing excess to drip off then toss in breadcrumb mixture to coat place crumbed zucchini in a single layer on the baking trays
• cook in preheated oven swapping trays halfway through cooking for 15 minutes or until light golden
• meanwhile heat the oil in a small saucepan over low heat add the anchovies and cook stirring for 1 minute or until the anchovies begin to dissolve stir in the vinegar and parsley set aside
• place the cooked crumbed zucchini on a serving plate and drizzle with the anchovy mixture serve immediately

Nutritions of Crumbed Zucchini

fatContent: 114 72 calories
saturatedFatContent: 4 5 grams fat
carbohydrateContent: n a
sugarContent: 14 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

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