Monday, August 19, 2013

Baked Zucchini Rounds

I love simple baked eggplant rounds sprinkled with a little grated Parmesan cheese or dipped in tomato sauce. With that in mind, and plenty of zucchini flowing from my crop share, I decided to slice up the zucchini and prep it like I would an eggplant. These are similar to fried zucchini sticks but have two key differences. First, they are much healthier since we are going to bake them and not fry them. Secondly, it is much easier to cut these rounds than it is to slice the zucchini into sticks. A healthy and easy treat, let's get started!


Recipe yields 3-4 servings (as an appetizer)

Ingredients
1 large zucchini
1 large egg
1/4 cup water
1/4 cup all-purpose flour
1/3 cup bread crumbs


Preheat the oven to 400F degrees. Peel and slice the zucchini into 1/4" slices. Prepare your breading station with the usuals - egg and water in one bowl for your egg wash, flour in a second bowl and bread crumbs in the third bowl.


For each piece, first coat in flour, then dip into the egg wash and finally cover in the bread crumbs. Coat a baking sheet with non-stick cooking spray and arrange the prepared zucchini rounds.


Place the tray in the oven and bake for 15 minutes. Flip each piece and bake for an additional 8 minutes. You want the zucchini to be golden brown and crispy on the edges. Remove to a serving dish alongside tomato sauce for dipping.


Serve as an appetizer or alongside a bowl of pasta. Enjoy!

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