Lately, I’m trying to find new ways to cook veggies for the smallest person in my life. So far, broccoli and green beans have made a big comeback, despite some early reservations about their yumminess. Last night it was zucchini and squash’s turn. I thought it would be fun to do some finger food with them, so I made these super easy and yummy zucchini & squash fritters.
Pre-heat oven to 375 degrees. Beat eggs in a bowl. Pour panko breadcrumbs out in an even layer on a plate. Slice zucchini and squash into inch-thick spears. Dip each spear in the egg, then roll it in the breadcrumbs until it’s coated. Bake the fritters on a cookie tray for about 12-15 minutes. You don’t even need to turn them!
I served them with a little warmed marinara sauce (store-bought, people! I used Newman’s Own Organic Marinara sauce). Roman is obsessed with dipping things, I think he just likes saying, ‘Dip! Dip! Dip!’ as he does it. 🙂 We snuck a few of them, too. They tasted fried, without all the grease. SO good!
Have you tried any new vegetable recipes lately?
What’s your favorite recipe to get more veggies in?
Those sound good – I’m always looking for new veggie ideas!!
Pinned to try soon.