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How to make Parmesan coated asparagus, beans and zucchini

Yield = 12
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 5 eggs, lightly beaten
  • 200g (2 1/2 cups) parmesan, finely grated
  • 3 bunches asparagus, trimmed
  • 4 small zucchinis, trimmed, quartered lengthwise
  • 400g green beans, trimmed

Method

  • Step 1 Preheat oven to 250C. Line 3 oven trays with baking paper. Place eggs in a shallow bowl and season with pepper. Scatter a thin layer of parmesan on a large plate. Dip asparagus in egg, then place on plate with parmesan, scatter with a little more cheese and roll to coat. Place slightly apart, on one lined tray.
  • Step 2 To coat zucchini, dip in egg and coat with cheese. Place on a second lined tray.
  • Step 3 To coat beans, dip bunches of 3 or 4 beans in egg and coat with cheese, then place on the third lined tray.
  • Step 4 Roast vegetables for 15 minutes, swapping trays, or until cheese is golden and vegetables are tender. Season with salt and serve with pies.