Easy side dish for Secret Recipe Club: Baked zucchini sticks coated in Parmesan, flavored breadcrumbs, and herbs.
I’ve moved! Not physically – we’re done with that for a while, God knows – but to a new Secret Recipe Club group. Now I have a whole new group of blogs to meet and cook from. And now my Secret Recipe Club posts will be at the beginning of each month, instead of the end. I’m stoked.
I love to shake things up in my life every once in a while. A friend told me, in my 30’s, that the only reason she thought I’d stayed with the same company for so long was that they moved me to a new city every 2 years, with whole new job responsibilities. I thrived on the change, and enjoyed recreating my life in a new city, even if I was doing it alone. It was an adventure. Much later, I quit my career of many, many years and enrolled in culinary school when I was around 50, so I could run my tail off trying to keep up with all the 20- and 30-somethings. And I got married for the first time, much to my father’s shock, when I was 51. Geez, talk about shaking up one’s life. Sometimes I feel like a James Bond martini, well-shaken. But I love it and need it, even while it’s driving me, and now my husband, insane.
For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
This first month in my new ‘home’, I hit pay dirt by being assigned Lori at Lori’s Culinary Creations blog. What a wonderful blog to get to know through the month. When I read her motto on her “Meet Lori” page, I realized we’re kindred spirits. In part, her motto reads, “Let the winds of enthusiasm sweep through you. Live today with gusto.” Truth, people.
Lori’s food doesn’t fit neatly into a clean formula – she’s creative, daring, and not at all afraid to try something new. Her Pineapple Deviled Eggs are a great example – they sound so interesting, I’ve got to try them this summer, but her Magically Delicious Strawberry Muffins are probably the next thing I’m making. Or maybe her Baked Cheesy Couscous Balls. But first I had to try her Zesty Parmesan Fried Zucchini, except I baked them.
The only other change I made was to add some herbs I dried from my garden last week – some dried oregano and thyme, since I didn’t have any dried parsley on hand. I made these zucchini treats for my husband and me to accompany his chicken dinner and my kale salad, and they were a HUGE hit. Thanks Lori!
- ½ cup Italian seasoned bread crumbs
- ½ cup + 1 Tbsp grated Parmesan cheese
- 2 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp crushed dried red pepper flakes
- 3 zucchinis, quartered
- 2 eggs, beaten
- Olive oil spray
- 2 Tbsp coarsely chopped parsley
- Preheat the oven to 350˚F. Line a baking pan with parchment paper.
- In a medium bowl, combine the bread crumbs, ½ cup Parmesan, garlic powder, oregano, thyme, salt, black pepper, and red pepper. Beat the eggs in a separate small bowl.
- Dip the zucchini slices into egg first, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto the prepared baking pan.
- Bake until tender, about 15 minutes. Then broil for 2 - 3 minutes to lightly crisp.
- Spray with a little olive oil, and sprinkle with the extra Tablespoon of Parmesan and parsley.