Zucchini Cutlets
Good morning. How are you today? Did you get to have a relaxing weekend?
So here we go again, do you have enough toilet paper? What about the rest of the year. What do these people do in the bathroom?
Do you think everyone will be a bit better this time around, and not clean out the store shelves? The supermarkets are essential businesses. They will remain open people. There is no need to buy every single package of chicken. You can go back and buy more tomorrow. Unless you buy them all today.
How can we show some people they do not need to hoard all the cleaning supplies and groceries? Honestly, I just don’t understand it.
Today I want to share with you a totally satisfying dinner, that you can make with that last bit of vegetables and zucchini you have in the fridge. You can still have a delicious and filling dinner even when all the chicken is sold out in the store.
Zucchini Cutlets
- 2-3 zucchini
- 1 egg, whisked with some water or milk
- 1 cup breadcrumbs
- spray olive oil
Preheat the oven to 375’F. Line a baking sheet with foil or parchment paper. Spray with olive oil. Set aside.
Slice the zucchini in long strips, 1/4-1/3 inch thick.
Dip in the egg mixture, then coat in breadcrumbs. Press the crumbs onto the zucchini so that they stick well.
Lay on prepared pan in one layer. Spray the tops with the olive oil.
Bake in oven 10 minutes, carefully flip the zucchini cutlets over.
Spray again with olive oil, bake additional 15-20 minutes until they are brown and crisp on the outside.
Serve with broccoli, or your favorite side.
Enjoy!
Even with all the uncertaninty happening again, I promise to be here to help you get dinner on the table. Is there something you would like for us to work on for you?
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