Parmesan Crusted Potatoes and Zucchini

It feels like spring these days. I can go outside without a coat, I can walk around barefoot and I can wake up in the morning to the sound of birds chirping. And when the weather gets better, I want to celebrate that with some zesty cookin'! Pinterest constantly has my mouth watering, so I got my inspiration there. On the menu: spicy skewers (lamb, beef and pork), salsa and parmesan crusted potatoes and zucchini with a sour cream-garlic sauce! Very easy, VERY yummy.

How to make the potatoes and zucchini:

Cut the raw vegetables in thick slices (about 1-1,5cm). Get a bowl ready with separated egg whites if you want to keep it extra healthy or just some beaten eggs, and a plate with a mixture of breadcrumbs (or panko), grated parmesan and some herbs (I used chili flakes and oregano). Dip your slices, first in the egg and then in the parmezan-breadcrumb mixture. Line up your veggie slices on a baking tray lined with aluminum foil. Don't forget to prep it with some oil, otherwise your slices will stick. Pop into a preheated (about 220°celsius) oven for 25 minutes or until golden and cooked. Serve immediately.

Sauce:

Throw together some sour cream, garlic and lemon juice et voila! :-D For a healthier substitute, switch your sour cream for greek yoghurt.

Salsa:

Dice up your tomatoes, toss with some finely sliced onions and season with salt, pepper and lemon juice.

Skewers:

Buy these at your local butcher shop and grill them mofos up.

DONE! Bon appetit! Be sure to get a bit of everything on your fork as the flavours and textures go together wonderfully.