Zucchini Impannati Recipe
Summary
Ingredients
| Oil | 1 Cup (16 tbs) | |
| Pepper | 1 Pinch | |
| Zucchini | 6 | |
| Flour | 4 Ounce | |
| Eggs | 2 , beaten | |
| Milk | 4 Ounce | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Oregano | 1⁄2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3028 Calories from Fat 2190
% Daily Value*
Total Fat 248 g381.1%
Saturated Fat 36 g180%
Trans Fat 0 g
Cholesterol 434.3 mg144.8%
Sodium 1590.4 mg66.3%
Total Carbohydrates 173 g57.8%
Dietary Fiber 18.6 g74.3%
Sugars 45.1 g
Protein 46 g92.7%
Vitamin A 64% Vitamin C 345.5%
Calcium 48.8% Iron 78.7%
*Based on a 2000 Calorie diet
Directions
Wash zucchini and cut in quarters, lengthwise.
Dredge in flour, then dip in eggs and milk beaten together.
Mix the breadcrumbs with the sugar and the seasonings, and press the zucchini into the mixture until well coated.
Cook in hot oil until golden brown all over, then drain on paper towels and serve.
Chef
