EatInEatOut Fall 2014 - Page 60

Cheesy & Crunchy Tex Mex Zucchini Sticks KARLYNN has loved being in the kitchen creating recipes for as long as she can remember. While she has taken many cooking classes and has learned from incredibly talented chefs, the most important kitchen lessons are those that she learned at her Grandma’s knee when she was younger. Her philosophy of creating simple, delicious recipes that can be created by home chefs of any skill level is what has made her website as popular as it is today. She considers herself the luckiest girl alive that her website The Kitchen Magpie is so successful that it has turned into her full-time job. When she’s not in her kitchen, you can find her out and about in her hometown of Edmonton, Alberta, attending food events with her husband, homeschooling her kids, travelling as much as she can and generally avoiding cleaning her house at all costs. 60 WWW.EATINEATOUT.CA 1 medium to large zucchini, cut lengthwise into eight pieces 4 tsp Tex Mex seasoning mix 1/2 cup shredded hard Parmesan Cheese 1 cup Panko crumbs 1 egg Slices of Havarti cheese, optional Preheat your oven to 375ºF. Combine the seasoning, Parmesan cheese and crumbs completely, then pour onto a plate. Beat the egg and pour onto a large plate. Dip each zucchini stick into the egg, coating all sides, then dip into the Panko, coating all sides. Place zucchini sticks onto a baking sheet. Bake for 15 minutes. Pull out the zucchini, turn the oven to broil. Place the cheese on top of the sticks.Broil until the cheese has melted and is golden brown OR if making them plain, until the Panko crisps up and is slightly darker brown Serve garnished with cilantro.