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Baked Pheasant and Zucchini

Baked Pheasant and Zucchini

Enjoy seasonal zucchini with some baked pheasant with the family!

Prep Time: 10-15 Minutes | Cook Time: 30 Minutes | Yields: 3-4

Baked pheasant and zucchini on a plate

STEP 1: PHEASANT

Ingredients

  • 14 Pheasant legs
  • 3 eggs
  • 1 cup Panko
  • ½ cup Italian Seasoning

Recipe

1. Preheat oven to 350 degrees
2. Spray 9 x 13 baking dish with non-stick spray
3. Beat eggs in a bowl
4. Combine Panko and Italian Seasoning
5. Dip pheasant in the eggs then coat both sides with Panko mixture, then place it in the baking dish
6. Bake for 30 minutes at 350 degrees


STEP 2: ZUCCHINI

Ingredients

  • 3 zucchini
  • Salt and pepper
  • Garlic powder
  • Olive oil

Recipe

  1. Preheat oven to 400 degrees
  2. Slice zucchini into ½ inch rounds
  3. Coat the zucchini with olive oil and place on the baking sheet
  4. Add salt, pepper and garlic powder to taste
  5. Bake for 10 minutes at 400 degrees
  6. Turn the oven to broil, high
  7. Move the oven rack close to the broiler
  8. Broil on high for 5 minutes