Baked or fried, these Zucchini slices are magical. Crispy on the outside, tender inside, serve with your favorite marinara for dipping.
I wouldn’t go so far as to call this recipe healthy, but if you’re trying to break an aversion and get your kids to eat more veg, it’s a safe bet for success. My sons put these away, and fast, every time I make them.
2 large zucchini squash, sliced 1/4 to 1/2 inch thick
3/4 cup all purpose flour
2 eggs beaten with 2 tablespoons water
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon of your favorite Italian seasoning (I like Rosa Maria by Dean Jacobs)
1 teaspoon each Rosemary, Thyme and Oregano
1 teaspoon each salt and pepper
Oil for frying or cooking spray for baking
1 cup of your favorite marinara sauce (for dipping)
- To facilitate the breading process I like to do a little set-up first. Place the flour in a gallon freezer bag or large bowl. Beat the eggs in a large bowl or baking dish. Place the parm, the crumbs and all of the seasonings in another gallon bag or large dish and shake or stir to combine. Make sure you break up any clumps in the cheese.
- Coat the slices in flour. I throw them in a bag, seal it up and shake them silly but tossing them in a bowl a few at a time creates the same effect with less waste.
- Shake or tap off excess flour and coat the slices, a few at a time, in the beaten egg. Sometimes the egg doesn’t want to stick to the flour. If that happens, let the slices float in the egg for a few seconds before flipping them over to coat the other side. Let them sit a couple more seconds before removing.
- Coat the slices in the Parmesan mixture. Unlike the flour, I do these a few at a time to ensure even coating. Crowding the bag or dish can cause the slices to knock bits of breading off each other.
- Fry in a large pan with a few tablespoons cooking oil over medium to medium high heat. 3-5 minutes on each side. Place on paper towels to remove excess oil.
- Prepare a large sheet pan with a generous amount of cooking spray.
- Place the slices on the sheet leaving at least 1/2 inch of space between each slice.
- Lightly spray the tops of the zucchini slices with a little more cooking spray.
- Bake in a preheated 375º F oven for 8-10 minutes.
- Flip the slices over and bake for 8-10 more minutes or until golden brown.
- Remove the slices from the pan and place on paper towel to drain any excess oil.
Serve immediately with a side of marinara and maybe a sprinkle of chili flake. NOM.
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