m (→Ingredients: clean up, replaced: egg → egg) |
m (→Ingredients: clean up, replaced: oregano → oregano) |
||
| Line 3: | Line 3: | ||
*½ cup [[bread crumbs]] (I used panko) |
*½ cup [[bread crumbs]] (I used panko) |
||
*½ cup [[parmigiano reggiano]] (grated) |
*½ cup [[parmigiano reggiano]] (grated) |
||
| − | *1 teaspoon [[oregano]] |
+ | *1 teaspoon [[w:c:recipes:Oregano|oregano]] |
*1 pound [[zucchini]]/courgettes (sliced into sticks and pat dry) |
*1 pound [[zucchini]]/courgettes (sliced into sticks and pat dry) |
||
*[[w:c:recipes:Salt|salt]] and [[w:c:recipes:Pepper|pepper]] to taste |
*[[w:c:recipes:Salt|salt]] and [[w:c:recipes:Pepper|pepper]] to taste |
||
Revision as of 01:19, 8 April 2011
Ingredients
- ½ cup bread crumbs (I used panko)
- ½ cup parmigiano reggiano (grated)
- 1 teaspoon oregano
- 1 pound zucchini/courgettes (sliced into sticks and pat dry)
- salt and pepper to taste
- 1 egg (lightly beaten)
Directions
- Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
- Season the zucchini with salt and pepper.
- Dip the zucchini in the egg and then dredge in the bread crumb mixture.
- Place the zucchini on a baking sheet in a single layer with the skin side down.
- Bake in a preheated 425°F oven until golden brown, about 20-25 minutes.
Contributed By
Closet Cooking tc...