When I saw this recipe shared by Amanda over at Run to the Finish, I knew I had to try it. Zucchini has lots of health benefits, but it's not always appealing to eat. Some of the benefits from eating zucchini can include lower blood pressure, it's anti-inflammatory, prevents cancer, heart attacks and strokes, lowers cholesterol, aids prostate health, and that it's high in manganese.
¼ cup dry whole wheat breadcrumbs
¼ cup nutritional yeast
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon pepper
¼ cup unsweetened almond milk
zucchini sliced into 1/4 strips
Preheat oven to 425 degrees.
Combine first 5 ingredients in a medium bowl stirring with a whisk.
Place almond milk in a shallow bowl.
Drag zucchini slices through almond milk and coat in breadcrumb mixture.
Place coated slices on a sprayed baking sheet.
Bake for 30 minutes or until browned and crisped - flip once during baking
i used baby zucchini, so the slicing was easy as pie. Turns out we didn't have plain, unsweetened almond milk, so I substituted plain, unsweetened coconut milk. Results? The whole family save one liked them -- I especially thought they were great. Not even like zucchini really, no moist, soft texture -- if I could get better at dredging, these would be even better, but I just haven't gotten the hang of getting more breading onto things.
Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter