Recipe

Oven-fried Zucchini In A Crunchy Parmesan Crust Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 4 months ago Zucchini is traditionally fried in a hot skillet in lots of oil, but cooking it in a crust in the oven leaves it less greasy and far more savory. These can be served hot as a side dish or at room temperature as an hors d’oeuvre. Sticks or rounds o... More Prep:20m Cook:15m Servings:4	Mystic_rive
	recipe from cookbook squash a country garden cookbook by regina schrambling

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Ingredients

1 tablespoon extra-virgin 0live oil

1/4 cup fine dried bread crumbs

1/3 cup grated imported Parmesan cheese

1/2 teaspoon dried rosemary, crumbled

2 to 3 dashed cayenne pepper

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large egg

4 small green or golden zucchini squash

Directions

Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet with the oil and set aside.

In a shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, cayenne, salt and pepper, and mix well. In a second shallow dish, lightly beat the egg.

Trim the ends of the squash. Cut each squash in half lengthwise. Lay the halves flat and cut in half lengthwise again. Then cut the strips in half crosswise. Dredge each piece first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet.

Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature.

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Comments

lincolntoot 1 year, 4 months ago said:
Lovin' the rosemary in this!

bakermel 1 year, 4 months ago said:
Wow---this sounds really good!!! :) TY :) I usually only fix zucchini w/diced tomatoes and melted mozzarella on top. This will be a nice change :)
~Mel

lunasea 1 year, 4 months ago said:
Fantastic! I wish I had some right now. Thanks so much...

trigger 1 year, 4 months ago said:
I love this baked method it has a nice crunch without the oil and nicely seasoned too.
Thank you Joymarie
Michael

lsolkey 1 year, 4 months ago said:
I'm drooling just reading this recipe! Yummmm!

lor 1 year ago said:
Mmmmmmm, looking good! I LOVE zucchini and it's a good thing everyone in my family LOVES it too ;) High "5"

hezzytantcook 1 month, 1 week ago said:
Tried this tonight and really liked it. I did not have rosemary, though, so substituted basil. I think any savoury spice of choice could be substituted successfully. Anyway... 5 from someone who tried it...and by the way, it went together quickly.

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