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RunAmok Mama's Zesty Zucchini Spears!

6/7/2014

 
These are AWESOME.
That is all.
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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.

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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.

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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.)

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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.)

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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.

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When done, the coating should be crunchy and well-browned and zucchini should be fairly firm (still hold its shape) yet tender.. 

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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!
Jaque


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    RUNAMOK MAMA

    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!



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  • HOME
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  • RUNAMOK ARCTIC SPITZ & MORE
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