24.8.12

Breaded, oven-fried zucchini chips served with Stuffed Eggs


I love potato fries, and was really looking hard for a healthy and delicious substitute. These crispy, oven fried chips taste every bit as good as the deep fried potato chips and don't add a dollop to your waistline. And so easy to make!





Try to pick zucchinis with even thickness. Use a sharp knife to cut uniform, thin slices. You can spread them on a baking sheet lined with a silicone liner or parchment paper sprayed with cooking spray. They tend to shrink in the oven, so you can keep them close to each other, but don’t overlap. Spray very lightly with olive oil spray over the top and sprinkle with salt. I used salt primarily because I wanted simple chips. But really, you can let loose your imagination here. Paprika, chili powder, chat masala... Go for it!

Ingredients
·         1/4 cup dry breadcrumbs
·         2 tbsp grated fresh Parmesan cheese
·         1/4 teaspoon seasoned salt
·         1/4 teaspoon garlic powder
·         1/8 teaspoon freshly ground black pepper
·         2 tablespoons fat-free milk
·         2 1/2 cups (1/4-inch-thick) slices zucchini
·         Cooking spray

Preparation
1.       Preheat oven to 200 degrees.
2.       Combine first 5 ingredients in a medium bowl, stirring with a whisk.
3.       Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture.
4.       Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake for about 30 minutes or until browned and crisp.
Serve your Zucchini chips immediately, because they are crisp and delicious when eaten straight from the oven. Once cool, they become slightly chewy.

I wanted something more substantial to eat with the chips, and since eggs are among my favorite breakfast choices, I decided to make a quick set of Stuffed Eggs.

Ingredients
·         4 Eggs, boiled
·         1 tbsp English Mustard
·         8 Green Olives
·         1 tomato, finely chopped
·         1/8 teaspoon freshly ground black pepper
·         2 tablespoons fat-free milk
·         2 1/2 cups (1/4-inch-thick) slices zucchini
·         Cooking spray

Preparation
1.    Peel the eggs and cut them into halves. Carefully remove the yellow part.
2.    Combine chopped tomatoes, yellow of ONE egg, mustard, and some of the leftover milk from the Zucchini! (Yup, I never waste food)
3.    Fill the eight egg halves with the above mixture. Top each stuffed egg with an olive and serve.


     HEALTH NOTE
     One cup serving of zucchini contains over 10% of the RDA of magnesium, a mineral proven to reduce the risk of heart attack and stroke. 

 

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