Zucchini and Bread dip. These zucchini bites have a perfectly crunchy outside that seals in all of the fantastic natural juiciness of zucchini. Next, dip them in the beaten egg mixture; they should be completely coated in egg. Place zucchini in a saucepan, and fill with enough water to cover.

Heat oil in a large skillet over medium heat. Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Transfer the breaded zucchini to a baking sheet. You can cook Zucchini and Bread dip using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Zucchini and Bread dip

1. It's of Fresh Zucchini (Julienned or French Cut).
2. Prepare 1/2 inch of Olive Oil pan Coating.
3. It's 5-7 of Fresh Basil Leaves.
4. Prepare To taste of Salt.
5. Prepare To taste of Pepper.
6. You need 1 of Full Fresh Tomato (Blue or Cherokee).
7. Prepare 1 loaf of French Bread.

Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray. This zucchini bread recipe is one of my favorites from my childhood. It's a wonderfully moist and sweet quick bread! Dip each zucchini into the crumb mixture.

Zucchini and Bread dip instructions

1. In medium saute or frying pan add julienned zucchini strips at medium heat.
2. Cover mixture in olive oil leaving about an inch in the pan.
3. Salt and pepper lightly.
4. Add fresh basil leaves twisted and pinched.
5. Crush tomato over top of mixture.
6. Stir and cover making sure zucchini is covered.
7. Heat oven to 400 degrees.
8. Heat bread 5-10 mins.
9. Reduce heat and simmer 20 minutes (zucchini should be crisp not soggy).
10. Enjoy! Oil makes fantastic bread dip.

Press the crumbs to each zucchini stick to help them adhere. Every year I grow zucchini in the garden and I try to find creative ways to use it up! From Zucchini Bread, to Grilled Zucchini and spiralized Zucchini Salad, the possibilities are endless! My recipe for Cheesy Zucchini Bread hits the spot without compromising good nutrition. They are best consumed right out-of-the-oven, when all the cheese is freshly melted.