My friend gave me a few cucumbers that she had left over from a party that she attended. I don’t eat a ton of cucumbers even though I probably should but I had no idea what I wanted to do with them. I looked in my cupboard to see if I could come up with some sort of recipe and then I spotted a box of Panko bread crumbs tucked back in the corner. A thought crossed my mind. How about I try my hand at breaded cucumber slices? I looked for inspiration online but I didn’t have most of the ingredients on hand that other bloggers talked about so I created my own recipe. Check it out below!
1/3 cup Panko Japanese Whole Wheat Breadcrumbs
3 teaspoons Ener-G Egg Replacer (vegan) or 2 eggs
4 tablespoons water
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Pre-heat oven to 450 degrees.
Line a 9″ by 13″ baking sheet with parchment paper.
Using a sharp knife, cut the cucumber down the middle.
Cut the cucumber into 1/2″ slices and set aside.
In a small bowl, beat the Ener-G egg replacer with 4 tablespoons of warm water. If using eggs, water is not needed.
Mix in the breadcrumbs.
Add the onion powder and garlic powder to the mixture. If the mixture is slightly dry, add 1 tablespoon of water to give it light moisture so the mixture will stick on the cucumber.
Lightly bread each slice of cucumber with the mixture and place the slices 1/2″ apart on baking sheet.
Bake the cucumber slices for 25-30 minutes.
Check the cucumber slices at 25 minutes and pull them out of the oven when they are lightly brown.
Let cool for 5 minutes and serve with your favorite dip!
This recipe makes 4 servings. It’s a perfect appetizer or snack for the family! I hope you enjoy.