For You Foodies: Pankoed Veggies

Panko is now a verb. 

A balanced diet is just as important for your health as your fitness regimine, so for all you foodies out there, I thought Id share a food experiment I made last night

PANKOED VEGGIES

1 sweet potato

1 small zucchini

1 cup panko

1 egg (or egg white- I didn’t feel like seperating it, so I used the whole egg. That’s the choices you get to make when you eat healthy 90% of the time :) )

First, I preheated the oven to 400*. I sliced the zucchini and sweet potato into small peices.

 I then brushed the veggies with the egg, and rolled them in the panko.

I placed the sweet potato on a cooking-sprayed pizza sheet, and the zucchini in a cooking-sprayed casserole dish. I put them in seperate containers because the potato takes longer to cook.  I put the potatoes in for about 10 minutes, then the zucchini, and cooked both for about 20 minutes longer.  If you put the potatoes on a regular cookie sheet, you will need to flip them halfway through. Since my sheet had holes, they cooked evenly with no flipping.  The potatoes are done when they turn golden brown and the zuc is done when it is still firm yet a little brown on the edges.

They make whole wheat panko, as well, but thats a little too classy for the Big Lots I picked mine up at.  They panko didn’t coat the veggies as well as I thought it would, but it still added a nice crunch to my usual side dish.

I paired my panko veggies with some grilled chicken.

Viola!!