I’m always looking for new ways to get my kids to eat zucchini and this one is delicious, but not deep-fried! This terrific recipe is courtesy of Food Network and Ellie Krieger. See note below for a great tip about crisping vegetables.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs (I used seasoned)
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the cheese, breadcrumbs, salt and pepper as desired. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp. 25-30 minutes (depends on the size of your zucchini, so watch the oven).
Note: I always let raw veggies sit on paper towels to release water before attempting to crisp them, but I’ve never salted raw veggies. One of the reviewers of this recipe suggested salting the raw zucchini rounds on paper towels and letting them sit to release water (thus allowing the vegetables to turn out “crispy” and not “soggy” after cooking). I was shocked at the additional amount of water that drained out! What a wonderful tip for crisping veggies!