Wednesday Wink 013

Wednesday Wink 013

I have tried everything to get Liam to eat his vegetables. I clearly was not preparing them in a way that he found appealing. Not dicing, not hidden in pasta or smothered in cheese. It only took a technique out of Haley Maglieri's cookbook. Egged, breaded and baked zucchini wheels are a staple in the Robinson house today.

The great thing about this technique is that you can try it on just about anything. Squash, zucchini, tomatoes, etc. And they pair fantastic with my little marinara dipper.

To Make Your Own Zucchini Wheels:

You will need:
2-3 washed zucchini or other vegetable
2 eggs
Italian seasoned breadcrumbs
Parmesan cheese
salt and pepper
Baking pan

Directions:
Preheat oven to 350 degrees
In a bowl, crack and whisk 2 eggs. You will use this to coat your vegetables.
In a second bowl, mix about a cup to two cups bread crumbs, a pinch of salt and pepper, and two heaping spoonfuls of Parmesan cheese.
You will need a baking pan and I like to form an assembly line, which is perfect for small helpers! Even Liam places the finished wheels on the baking sheet.
Once you have organized your assembly line, slice zucchini into thin wheels.
Coat the zucchini with the whisked eggs first, then drop them into the breadcrumb mixture and coat both sides.
Place all breaded zucchini on your baking pan in a single layer and place into a 450 degree oven.
After around 5-8 minutes, flip the zucchini. The side down should be a nice golden brown.
Bake for another 5-10 minutes and then let cool.
Serve with Marinara sauce for dipping.

*For a healthier option, use egg whites.
I am always looking for vegetable ideas that my toddler will eat. And my husband for that matter... wink! Let me know what your family makes!