As we approach the end of summer, zucchini continue to be in abundance, filled with rich sources of vitamin B6, vitamin C and fiber! This recipe can be enjoyed fried or baked.
Directions
- Beat the egg and buttermilk together.
- On a plate, combine the breadcrumbs, herbs and Parmesan cheese.
- Cut the zucchini (keeping the skin on) into 1/2-inch strips or 1/4-inch rounds.
- Dip the zucchini into the egg mixture, then into the breadcrumb mixture.
- Either fry in sunflower oil or bake at 400°F (200°C) until golden brown.
- Dipping Sauce: Warm the marinara sauce and spice it with a sprinkle of red pepper flakes. Serve alongside.
℞ M.D. Notes
- Zucchini is a rich source of vitamin C, vitamin B6 and riboflavin.
- Zucchini is a good source of fiber.
