These are AWESOME.
That is all.
Ok, so "Zesty" and "Zucchini" might not sound like they go together, but let me assure you... When it comes to pleasing a large family, these are a winner!
We like to serve these with RunAmok Mama's Parmesan Pork Spareribs, because they use the same base coating, and really add a nice flair to mealtime! Sooooo easy, and the family thinks I worked extra hard. <wink>
RUNAMOK MAMA'S ZESTY ZUCCHINI SPEARS
4 smaller Zucchini, sliced into spears (quartered, lengthwise)
2 bags of Pork Rinds *
1/2 cup Grated Parmesan Cheese
2 eggs, preferably farm-fresh
1 TBS Italian Seasoning
1 tsp Garlic Powder
1 tsp Curry Powder
3/4 tsp Trim Healthy Naturals High Mineral Salt (Himalayan Salt)
1/2 tsp Swanson Organic Cayenne Pepper
1/2 tsp Paprika
* To avoid msg, maltodextrin and other unpleasantness, use REGULAR pork skins, which only contain the pork and salt. My original "Zesty Parmesan Shake 'N Bacon" coating recipe...
**If you do not make the Spicy Parmesan Pork Spareribs with the meal, you will have about half of the coating left-over; it can be stored in a container in the fridge for a meal later in the week.
***Also, if you do not make the spareribs, 1 egg will suffice for the rest of the recipe.
5-6 Generous servings, as a side... Less if the main course.
Preheat oven to 350°F.
1. Pour both bags of pork rinds into a bowl and smash them to a fairly fine "crumb". (A glass jar or potato-masher will work well.)
2. Once the rinds are crumbled, add all the spices and Parmesan cheese and mix until well-incorporated.
3. Prepare your cookie sheet. I line with foil for easy clean-up... You can see I was also making the spareribs! <wink>
4. Whisk your egg(s) in a shallow pan (see note above regarding number of eggs to use.)
5. Wash the Zucchini and cut the ends off, then slice each Zucchini into 4 "spears". (Easily done using my handy-dandy slicer!)
6. Dredge Zucchini spears in remaining egg. (Normally, I would not cross-contaminate with egg or crumble used also for meat, but this will be cooking nearly as long as the meat, so no worries.)
7. Coat each spear, one slice at a time, in the Parmesan Pork-rind coating and place on a separate, foil-lined cookie sheet.
8. Place into oven and cook for approximately 25 minutes. *You may need another 5-10 minutes, depending upon your oven settings.
When done, the coating should be crunchy and well-browned and zucchini should be fairly firm (still hold its shape) yet tender..
Precision-run households may find my title, "RunAmok Mama" to feel a tad alarming, so I'd like to offer a quick assurance that my life is more an exercise of controlled chaos than sheer pandemonium!