Crispy Parmesan Fried Zucchini
A delightful and crispy snack, perfect for sneaking in veggies, this dish combines the crunch of breadcrumbs and Parmesan with tender zucchini, making it a kid-approved favorite.
Ingredients
Zucchini Preparation
- 2 medium zucchinis Opt for smaller zucchinis for better texture.
Coating
- 1 cup grated Parmesan cheese Can be substituted with other hard cheeses.
- 1 cup breadcrumbs Whole wheat breadcrumbs can be used for a healthier option.
- 2 large eggs Beaten.
- Salt and pepper to taste Enhance flavor with seasonings like garlic powder or Italian herbs.
For Frying
- Olive oil For frying and drizzling.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Slice the zucchinis into thin rounds.
- Set up three bowls: one with beaten eggs, one with a mixture of breadcrumbs, Parmesan, salt, and pepper, and a third one for plain flour if desired.
Coating
- Dip each zucchini slice first in the egg, then in the breadcrumb mixture, ensuring they are well-coated.
Baking
- Arrange the coated zucchini slices on a baking sheet.
- Drizzle with olive oil and bake for about 20-25 minutes, flipping halfway through, until crispy and golden.
Serving
- Serve with your favorite dipping sauce; they go great with marinara or ranch dressing.
Notes
Garnish with chopped parsley for color and freshness. For storage: Keep in an airtight container in the refrigerator for up to three days, reheating in an oven for best results. Can freeze uncooked, breaded slices before baking.