Sentences with phrase «sliced zucchini coated»

Thinly sliced zucchini coated with panko and parmesan and baked until crispy and delicious.

Not exact matches

Lightly coat the zucchini slices using a silicone brush.

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides.

Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks).

Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients

Slice the zucchini into rounds 1/2 to 3/4 inch thick and place them on the oiled pan, sliding them around to ensure that the undersides are coated with olive oil.

When I want an extra kick to make my sliced zucchini, portobello mushrooms, or Beyond Meat grilled chicken slices even tastier, I coat them in Spiceologist's all natural spice blends.

I ended up slicing both zucchini into rounds, coated them in oil, spices and parmesan and threw those babies in the oven.

Spread the eggplant, potato (if using), and zucchini slices on individual baking sheets, one for each ingredient, coat with 2 tablespoons of the olive oil and season with salt.