Crispy Breaded Baked Veggies

Crispy Breaded Baked Veggies

This is a fairly simple way to make a yummy treat -- and definitely healthier than the deep-fried variety.  Most breaded, crispy veggies are wrapped in gluten, but not these!  I used Utz Potato Sticks, but one could use ground almonds, as well.  For this recipe, I used zucchini and mushrooms, but other veggies could, also, be used.

Crispy Breaded Baked Veggies -- gluten free, of course!
Makes about 4 servings

Pre-heat the oven to 400F.  Slice and place into a colander

1 - 6" zucchini
5 - 2" mushrooms

Salt them well and let them rest for about 20 minutes, shaking them occasionally.  At the end of the 20 minutes, a lot of the excess moisture will have been drawn out by the salt.  Rinse the veggies and set them aside.

Prepare the topping by processing in a food processor

2 cups Utz potato sticks (or gound almonds would work, as well)
1 teaspoon thyme flakes
1/2 tablespoon nutritional yeast (for a cheesy taste, optional)

Spray the veggies with alive oil cooking spray or dunk them in a bit of olive oil.  Coat them in the breading by placing about 2 tablespoons of the breading mixture into a small dish or plate and shake it side to side.

Spray a baking sheet with cooking oil spray and lay the slices out one-by-one on the pan until they are all coated with the breading mix.  Bake them for about 15 minutes at 400F or until they are golden and crispy.

Enjoy!

Baked Veggie Chips

Baked Veggie Chips

This is a pretty cool idea!  I used zucchini and mushrooms, but I think most any veggie would work with this method.  I have a friend who was spending $4 for just a few ounces of commercially prepared ones.



Baked Veggie Chips

Pre-heat the oven to 225F.

Using a food processor, mandolin slicer or by hand, thinly slice the desired veggies.  I used 1 - 8" zucchini and 4 - 2" mushrooms.


Place the veggies into separate colanders, trying to lay them in a single layer.  Salt them well.  The salt will draw out the excess moisture and help them to bake more quickly.  

Allow the veggies to drain for about 20 to 30 minutes, shaking them occasionally.  Rinse them very well under running water to remove the excess salt.  They will not need any additional seasoning.  Shake off the excess water and place them in a single layer on separate baking sheets that have been sprayed with cooking oil spray, (or they could be lined with parchment paper, but I haven't tried this method.)  Spray the tops with olive oil cooking spray.

Bake the veggies until they are no longer moist and just lightly golden brown.  Remove them from the pans and enjoy!

Asparagus, Zucchini and Mushroom Saute

Asparagus, Zucchini and Mushroom Saute

This is very delicious!

Asparagus, Zucchini and Mushroom Saute
Makes about 6 servings

In a large frying pan, warm over medium heat 

2 cloves of garlic, minced
1/4 teaspoon thyme leaves
1/2 teaspoon Rosemary leaves 

in about 3 tablespoons oil (olive, walnut, etc.) until it is becoming fragrant, about 2 to 3 minutes.

Add to the frying pan:

1 - 6" zucchini, sliced
1 pound asparagus, cut into 1" pieces
6 ounces fresh mushrooms, sliced


Cook and stir over medium heat until the veggies are just cooked, about 6 minutes.

Season the veggies with 1 teaspoon Adobo seasoning.  Serve immediately.

Enjoy!