Breaded Zucchini with Bok Choy and Couscous
 
 
This was fab-freakin'-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!
Author:
Ingredients
  • 1 large zucchini, sliced
  • 3 baby bok choy (about 8 stalks)
  • 1-1/2 C mushrooms, quartered or sliced
  • 1 box Near East Pearl Couscous
  • 2 C panko
  • 2 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ C egg-replacer powder + ⅛ C water
  • Olive oil
Directions
  1. In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate--you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
  2. Start the couscous about the same time. It'll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
  3. Zucchini actually cooks up pretty fast, so don't worry if you have a few thick slices---they soften quickly. Keep the cooked slices warm under some foil until you've finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
  4. Serve the zucchini slices on top of the couscous and bok choy and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/11/04/breaded-zucchini-with-bok-choy-and-couscous/