These are a great alternative to the deep-fried appetizers you stuff your face with during happy hour. They're guilt-free and you're gettin' your veggies in for the day. Eat them with ketchup or ranch dressing and even zucchini haters will love them. Enjoy!
Adapted from Cook's Illustrated
3 medium zucchini sliced into 3" x 1/2" sticks
3 slices hearty white sandwich bread, torn into 1-inch pieces (should equal 1 ¾ cup)
1/2 small shallot, minced (about 1 tablespoon)
2 medium garlic cloves, minced or pressed through garlic press (about 1/2 tablespoon)
1 tablespoons vegetable oil
Ground black pepper
1/4 teaspoon minced fresh thyme leaves
1 tablespoons minced fresh parsley leaves
1/8 cup plus 3 tablespoons unbleached all-purpose flour
1 1/2 large egg whites
1 1/2 tablespoons Dijon mustard
1. Pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 1 ¾ cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with thyme, and parsley.
2. Place 1/8 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 3 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dredge 1 zucchini stick; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of zucchini with bread crumb mixture, pressing gently so that thick layer of crumbs adheres. Transfer breaded zucchini to wire rack. After you are done breading all the zucchini let them rest for 15 minutes so breading can adhere to zucchini.
4. Spray zucchini sticks with PAM and sprinkle more salt over top.
Pre-heat oven to 400F and bake for 20-25 minutes until brown and cooked through. If zucchini sticks are browning too quickly, drop the heat to 375F.
Labels: Sides - Sunday, June 27, 2010