Not surprisingly, since baby omnivore has arrived the carnivore and I have been getting less sleep. And, we are learning the hard way that getting enough rest is just as important to your health as getting enough water. (Seriously, sometimes when I am driving I feel less than sober.) So while we continue to hope that some day soon we will be getting more ZZZ's, we are trying to at least eat well. This means getting a good supply of green veggies on our plates - and in this particular case zucchini. Well, it's a way to get one Z at least.
Since the universe of veggies the carnivore will tolerate (note I didn't say like) is small, I do sometimes resort to an old trick - breading. What's not to love about a veggie coated in a crunchy crust? And since this veggie is in season now it is even better. Plus, baking these "fries" means it is healthier than it might seem at first glance.
This simple recipe requires 1 egg, 2 medium zucchini, 1/2 cup of seasoned bread crumbs, 1/4 cup of parmesan, and salt and pepper to taste. Start by preheating the oven to 425 degrees. Then line a baking sheet with foil. Next wash and slice the zucchini into strips. Beat the egg in a shallow dish. In a separate dish combine the bread crumbs, parm, salt and pepper. Then simply dip each piece of the zucchini first in the egg and then in the breading. Coat them well and transfer them to the baking sheet. Bake for about 20 minutes, until golden brown and a bit crispy.
Even a sleep deprived person can do that!