Saturday, September 3, 2011

Oven-Fried Zucchini, and Cookbook Give-Away

A Little SomethingI'm an apartment dweller, with no yard or patio or porch of my own, and no real strong motivation to schlep tools several blocks daily to manage a plot at the community garden. This is to say: I never have too many tomatoes. I never have to find someone to take some cucumbers off my hands. And I never, ever, ever have to figure out a way to use up an over-abundance of zucchini. If you are a gardener, though, you probably are coming into zucchini, and  A Little Something has a way for you to get through the bounty.

Oven-Fried Zucchini
The secret to the zucchini's crispiness is double dipping in egg whites -- finally, double dipping is acceptable! These are excellent with Horseradish Yogurt Sauce or prepared tomato sauce.
Makes 4 servings
Vegetable oil cooking spray
1/4 cup seasoned dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 cup zucchini, cut into 1/4-inch wedges
2 large egg whites
  1. Preheat the oven to 450°F. Liberally spray a baking sheet with vegetable cooking spray.
  2. Combine the bread crumbs and Parmesan in a large bowl. Set aside.
  3. Dip the zucchini in the egg whites and then coat with the bread-crumb mixture. Repeat.
  4. Place on the prepared baking sheet, and spray liberally with cooking spray. Bake until golden, about 30 minutes. Serve with Horseradish Yogurt Sauce.
Okay, you're not going to get through five grocery bags of zucchini this way. One cup of zucchini? Not  going to get you as far as hoped. So, I say, keep cranking these out. Crispy veg for dipping = a good movie day/night snack. Try it.

The sauce recipe is on the same page of  A Little Something but rather than type it all out in proper format, let's go easy: Take a container of plain yogurt, mix in 1 or 2 tablespoons prepared horseradish. Ta da. That's sauce. Or, you know, use lemon yogurt for a bit of extra tang -- this sauce is what I put on roast beef sandwiches.

I may have to make this later this weekend, as I've eggs and breadcrumbs in the house from the great meatball experiment.

Speaking of... time to put the balls in the sauce.

But before that... how's about a giveaway?

The First Ever Take One Cookbook... Cookbook Giveaway!

Yes, I'm giving away a cookbook! In fact, I'm giving away this week's cookbook: my well-worn copy of  A Little Something.

You can get up to four entries in the drawing. How? Leave a comment on this blog post with one of the following:
  1. An appetizer you love to make.
  2. A recipe from Take One Cookbook... that sounds really good to you.
  3. A recipe from Take One Cookbook... that sounds appalling to you.
  4. A link to your tweet or blog post wherein you tweet or blog about Take One Cookbook... in some way.
Each comment is one entry; don't put all four in one, or you'll confuse and confound me when it comes time to draw a winner.

Drawing will take place on Sunday, September 11, because we need a little happy on that day. Get your entries in by midnight Eastern on Saturday, September 10.


  1. A recipe that sounds really good to me:

  2. An appetizer I love to make: finger jello

  3. A recipe that sounds horrifying:


  5. I love to make Very Best Bruschetta. It's my new fave appetizer. :-)

  6. A recipe that sounds too disgusting to even read all the way through... Rumaki on the Hibachi.


  7. Goat Cheese Tarts are my favorite app to make!

  8. Winner is up: