Cranberry Zucchini Wedges
Zucchini is technically a fruit, but it is commonly used as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 2 cup Zucchini
- 1 cup Cranberries
- 1 cup Flour
- 1 cup Breadcrumbs
- 1 unit Egg
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the zucchini into wedges and set aside.
- In a bowl, combine the flour, breadcrumbs, salt, and pepper.
- In a separate bowl, beat the egg.
- Dip each zucchini wedge into the beaten egg, then coat it with the flour mixture.
- Place the coated zucchini wedges on a baking sheet lined with parchment paper.
- Drizzle olive oil over the wedges.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- While the wedges are baking, prepare the cranberry sauce by simmering cranberries with a little water until they burst and form a sauce-like consistency.
- Serve the cranberry sauce alongside the zucchini wedges. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.