As seen on Jo Cooks
Summer is the perfect time for zucchini recipes. It's peak season for zucchini. If you have a garden, you likely have more zucchini than you know what to do with. Unless you have my garden. For the last few years, my zucchini plants have stopped growing and haven't produced any zucchini! I don't know what the problem is but it is frustrating! I love zucchini.
Thankfully, we have a weekly farmer's market nearby from a local farm, so I can get my zucchini fix there. This week I made Italian quesadillas with sauteed zucchini, mozzarella cheese and marinara sauce as well as these lovely zucchini crisps. Even though they are breaded, the zucchini flavor still shines through.
Ingredients
1 c all-purpose flour
2 c Panko breadcrumbs
½ cup grated Parmesan cheese
2 zucchinis, thinly sliced (about ¼-inch thick) rounds
3 large eggs
1 tsp dried oregano (I omitted)
Salt and pepper, to taste
Directions
Place the zucchini rounds on some paper towels. Salt the zucchini on both sides. Cover the zucchini slices with additional paper towels and press down on them. Let rest for about 20 minutes. After 20 minutes, the paper towels will be wet and the zucchini slices will be dry. This helps ensure the zucchini doesn't get soggy while baking.
Preheat the oven to 400 F degrees. Line a large baking sheet with parchment paper.
In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano and season with salt and pepper. In another shallow bowl, add the flour; season with salt and pepper. In a third shallow bowl beat the eggs; season with salt and pepper.
Bread the zucchini rounds by dipping them in the flour, then into the eggs, and finally in the breadcrumb mixture, pressing to coat on all sides. Place the zucchini rounds on the prepared baking sheet.
Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy. I gave mine 32 minutes to achieve the color I desired. You do not need to flip them during baking, they will brown on both sides nicely.
Serve with marinara sauce, ranch dressing, lemon aioli or your favorite dip.
No comments:
Post a Comment