In my never-ending quest to find recipes that my children will like that are nutritious, I stumbled upon this one that seemed like a recipe for success. I find myself defaulting to the same veggies all the time, so I like the opportunity to expose my kids to other options.
- ¼ cup Homemade Breadcrumbs
- ¼ cup grated Parmesan cheese (I opted out)
- ⅛ tsp black pepper
- heaping ½ cup whole wheat flour
- 1 cup cold milk (I used almond milk)
- 1 tsp apple cider vinegar
- 2½ cups sliced zucchini (about 2 small zucchinis)
- Preheat oven to 425 degrees.
- In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
- In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
- Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
- Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
The adults I served loved them. They loved them with such enthusiasm that there’s no doubt that they really were delicious.
Drew gnawed on a few to the point of mutilation, not sure if any components made their way down his throat. The Allergy Princess, on the other hand, threw them on the ground…insert a wah wah here.
I’m sure I’ll find something eventually that works with her sophisticated pallet, or at least something she’s willing to try.