Tuesday, June 18, 2013

Sticks Stack Up

Stick-form vegetables dipped in egg and coated in bread crumb and cheese?

Why yes, your little one will eat these delishly awesome zucchini fingers.

Or maybe he'll throw them dart-style at your ruffled brow. Or sneak them to the dog.

But give them a whirl all of  you fabulous mommas and poppas out there. What do you have to lose besides patience, self respect and the will to have a calm and peaceful dinner?

I've realized when feeding my 2-year-old King of the Castle that what he was loving yesterday during Bubble Guppies is not what he may be feeling tomorrow during that never-ending Thomas and Friends marathon.

At least it's not Dora, people. That screech-mouth is on the banned-TV list in this house. I need to maintain my sanity during non-wine-drinking hours.

The recipe for Parmesan Crusted Baked Zucchini Sticks comes from a really dope cooking blog called Closet Cooking.  This is the type of blog I run in my dreams - the ones uninterrupted by insomnia, a screaming toddler, a snoring husband and a really weak bladder.

I rocked out my zucchini sticks when The Husband was away on work or at work, which let's be honest - same thing. I had made a fab pot of marinara with some gorgeous basil, so I thought let's give these zucchini fingers a go during nap time.  They use panko bread crumbs. If you don't have them in your pantry, snap to it momma, and get some!! This is a great dish to serve as an appie, especially if there are vegetarians roaming around your world. I set them up and then baked them about an hour later

Evan ate three sticks. He actually requested more after his first one. Yay! He was probably hypnotized by my marinara. Or the whole dipping aspect of it all.

Whatevs. What do I care? He ate it.

For my marinara recipe, click here.

And for the zucchini sticks, please see below:

Parmesan Crusted Baked Zucchini Sticks
From Closet Cooking
By Kevin Lynch

  • 1/2 cup panko bread crumbs
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 teaspoon oregano
  • 1 pound zucchini, sliced into sticks and patted dry
  • salt and pepper to taste
  • 1 egg, lightly beaten

  • 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 425F oven until golden brown, about 20-25 minutes.

No comments:

Post a Comment