1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) dried bread crumbs
1/2 tsp (2 mL) garlic powder
Marinara Dipping Sauce:
1 tbsp (15 mL) olive oil
1/2 small onion, minced
1 clove garlic, minced
1/4 tsp (1 mL) dried Italian herb seasoning
1/2 cup (125 mL) bottled strained tomatoes
1/2 tsp (2 mL) liquid honey
In bag, shake flour, half of the salt and the pepper. In bowl, beat eggs, 1 tbsp water and remaining salt.
In shallow dish, combine bread crumbs with garlic powder.
Add zucchini to flour mixture and shake to coat. One at a time, dip strips into egg mixture. Dredge in crumb mixture, pressing to adhere.
Bake on greased baking sheet in 450 degree F (230 degree C) oven, tossing halfway through, until tender and golden, 20 to 25 minutes.
Marinara Dipping Sauce: In saucepan, cook oil, onion and garlic over medium heat until softened, about 5 minutes.
Stir in herb seasoning; cook until fragrant, 30 seconds.
Add tomatoes and honey; cook, stirring, until thickened slightly, 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 1 month.) This recipe makes 1/2 cup.
approx. per serving
- pro2 g
- total fat1 g
- sat. fat
- carb8 g
- fibre1 g
- chol30 mg
- sodium174 m
- vit A7%
- vit C5%
- folate10 %