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. YIELD 5-6 Generous servings, as a side... Less if the main course. DIRECTIONS 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..
Asiyah
6/16/2014 06:59:34 am
Oh my gosh, this looks fantastic. I can't wait to try this recipe!
Jaque
7/14/2014 02:16:26 am
Definitely one of our family's favorites!! <3 Hope you like it! Comments are closed.
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RUNAMOK MAMAPrecision-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! Archives
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