You are getting some summertime type goodies this week. Don't forget you can type the name of a vegetable or fruit into the search bar in the upper left of the window and it will pull up recipes that were used in previous Crop Shares.
To save you some time, here are some highlights for you: Roasted Corn & Zucchini Salad , Seared Skirt Steak with Balsamic Grape Tomatoes ,and Skillet Corn Medley .
Here's a new one, too. If you put on a few pounds during winter hibernation, give this a try. Tastes so good it's hard to believe this is good for you
Weight Watchers Zucchini Fries
|4 sprays olive oil cooking spray|
|1 tsp Italian seasoning|
|1 1/2 Tbsp all purpose flour|
|3/4 tsp table salt|
|3/4 cup panko breadcrumbs|
|2 medium uncooked zucchini|
|2 large egg whites, whipped until frothy (almost soft peaks)|
- Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
- Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
- Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.
- Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes.
For extra crispy fries, increase the oven temperature to 500ºF and knock 2 minutes off the cooking time.