The versatile zucchini. Stuff it, chop it, saute it or shred it and add it to a batter to make one delicious bread with it. I'm always looking for a new and fun way to cook with veggies. A few weeks ago this recipe caught my eye. Zucchini is cut in fun coin-sized shaped and then dipped in an egg and buttermilk mixture. Next, simply toss the zucchini in a bread crumb and cheese coating with the added kick of some taco seasoning. Baking them on a coated cookie sheet instead of frying them pumps up the healthy factor.
Not only would this recipe work great as a side dish, but it would be a fun, fresh and unique appetizer to serve. So, next time you're planning a meal, skip the usual sides of rice or potatoes and give these delicious zucchini fritters a try, or offer to bring this fun appetizer to the next party you attend instead of the chips and dip (someone's probably already bringing that!).
Source: Taste of Home
- 1/4 cup buttermilk
- 1/4 cup egg substitute
- 1/2 cup panko (Japanese) bread crumbs
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1-1/2 teaspoons taco seasoning
- 1/4 teaspoon garlic salt
- 3 medium zucchini, cut into 1/4-inch slices
- 1/4 cup fat-free sour cream
- 1/4 cup fat-free ranch salad dressing
- 1/4 cup salsa
- In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then bread crumb mixture.
- Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.
- In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).
Nutritional Facts 1/3 cup zucchini with about 1 tablespoon sauce equals 67 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 296 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.