Oven “fried” zucchini

5 Mar

zucchini oven friedHere’s a nice way to make zucchini that even vegetable haters will love! You’ll want to slice the zucchini about a quarter-inch thick. That sounds really specific, but it doesn’t have to be. I was trying to figure out how to say “not too thin, not too thick” so I looked on a ruler and a quarter-inch seems about right. The point is, you want the slices to not fall apart when they’re baked, but you don’t want them to be so thick that they won’t cook all the way through quickly.

For the breadcrumbs, a mixture of panko and regular breadcrumbs is good. If you don’t have seasoned breadcrumbs, just add some parsley, a grind of black pepper, a sprinkle of garlic powder, a pinch of paprika, and a pinch of any other herbs you like.

Ingredients:

2 medium zucchini, sliced diagonally
1 egg, beaten
½ cup seasoned breadcrumbs
non-stick cooking spray or olive oil in a spritzer

Directions:

Preheat oven to 425 degrees. Line a baking sheet with foil and spray it with non-stick spray or oil. Place the breadcrumbs on a plate.

Dip each zucchini slice in the egg, drain off excess, and then roll the slice in the breadcrumbs and place it on the baking sheet.

When all the slices are on the sheet, spray the tops lightly with oil.

Bake for about 20 minutes, turning after 10 minutes. Baking times may vary, depending on your oven. Both sides should be golden brown.

 

2 Responses to “Oven “fried” zucchini”

  1. John Elmore March 5, 2019 at 7:58 pm #

    Looks and sounds YUMMY!!! Just in time to consider the upcoming Farmer’s Market season. (Our market here is so pitiful compared to the abundance from Michigan farms.)

    Thanks, Bobbie!

    John

    On Tue, Mar 5, 2019 at 4:40 PM Bobbie’s Best Recipes wrote:

    > Bobbie posted: “Here’s a nice way to make zucchini that even vegetable > haters will love! You’ll want to slice the zucchini about a quarter-inch > thick. That sounds really specific, but it doesn’t have to be. I was trying > to figure out how to say “not too thin, not too thi” >

  2. Eva March 5, 2019 at 8:08 pm #

    Hi,
    Looks good. There’s another resembling recipe, Roasted Parmesan Zucchini, that I have saved but not made, yet.
    Eva

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