Pretzel Crusted Zucchini Sticks Salad, Parmesan Dressing– Alison Mountford


By Alison Mountford, contributing chef, for RINewsToday

ACTIVE TIME– 30

OVERALL TIME– 30

SERVES– 2-4 depending upon side meal or meal salad

ABOUT– Do you have an overflow of zucchini this summertime? This breading procedure is rather easy and completely worth it. I like to utilize completions of any chips, pretzels, or cereal bag you have– you can even blend and match.

COMPONENTS

Zucchini

1 cup pretzels or chips (crushed)

1 cup plain breadcrumbs

2 eggs (gently beaten)

1/2 teaspoon kosher salt

1.25 pound zucchini (see dish)

Dressing

1 Tablespoon mayo

1 teaspoon dijon mustard

1 clove garlic (minced)

2 Tablespoons cider vinegar

4 Tablespoons additional virgin olive oil (plus a drizzle)

3 Tablespoon parmesan cheese (grated)

Salad

4 cup arugula (child)

1 pint cherry tomatoes (cut in half)

1 english cucumber (sliced)

DIRECTIONS

PREHEAT THE OVEN TO 425 DEGREES

  1. BREADING STATION

Squash the pretzels carefully– I simply smash with a rolling pin into a bowl however you can utilize a food mill if you have harder pretzels. Stir together with breadcrumbs in a bowl. In a 2nd bowl, blend the 2 eggs with a teaspoon of water and salt. Establish a baking sheet at the end.

  1. ZUCCHINI

Cut the stem off of the zucchini and halved then in half lengthwise– you’ll have 4 pieces. Slice each quarter into 3 wedges. Dip zucchini sticks in the egg and raise it out, location in the breadcrumbs. Cover and push the crumbs strongly into the zucchini. Put on the baking sheet. Repeat with all pieces.

Drizzle the breaded stick to olive oil and ensure there is area in between them. Bake for 7 minutes. Flip. Bake for 4– 5 minutes longer up until soft within and golden brown.

  1. PARMESAN DRESSING

Blend together the dressing active ingredients up until smooth. Taste, include more salt if you like. Reserve.

  1. SALAD

Wash and dry arugula. Include tomatoes and cucumber.

  1. SERVING

Divide salads amongst plates, leading with warm zucchini. Drizzle with dressing.

** Remaining tenders are remarkably excellent cold and likewise tasty reheated in the toaster. They freeze well, too!

Chef Alison– Alison Mountford– Ends+ Stems– https://endsandstems.com

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Chef Alison Mountford is the creator of Ends+ Stems– which is a meal preparation subscription and dish site to minimize food waste. “Chef Alison” likewise hosts a series of online courses for much easier weeknight meals and feeding choosy eaters with less tension. Alison started in 2005 as an individual chef and catering service in San Francisco however she just recently returned house to Rhode Island!

She is enthusiastic about assisting households consume well together, with less disappointment. Alison is typically employed as a speaker to share about family food waste, feeding hectic households, and sustainability in the cooking area; she’s appeared often times on The Rhode Program and other podcasts and webinars.

Alison is likewise the marketplace Planner at Hope & & Main– Rhode Island just cooking incubator– where she enjoys assisting brand-new food services broaden their social networks, brand name, and boost sales at the farmer’s markets!