Baked breaded zucchini, just like my mother used to make to vary and please us little kids with a seasonal side dish and disguise vegetables that were not very appreciated back then. Practically fat-free, a precious source of vitamins, potassium, and minerals, and so light that they are perfect for those on a controlled diet, 10 calories per 100 grams. Perfect also for those with hypertension problems and more, and I also add that when cooked properly, they offer pleasant surprises.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 162.84 (Kcal)
- Carbohydrates 15.37 (g) of which sugars 6.65 (g)
- Proteins 4.25 (g)
- Fat 10.59 (g) of which saturated 1.64 (g)of which unsaturated 0.54 (g)
- Fibers 2.88 (g)
- Sodium 867.13 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making breaded zucchini
- 3 dark zucchini
- 1 shallot
- 1 clove garlic
- 1 teaspoon salt
- 0.7 oz extra virgin olive oil
- 2 tablespoons breadcrumbs
Tools for preparing zucchini
- 1 Baking Tray
- Parchment Paper
- Cutting Board
Steps for preparing breaded zucchini
The Roman zucchini are out of season, in the market there are still the dark ones available for a short while, they are also very good but slightly bitter which I like a lot. No need to peel them, I usually wash all the fruit and vegetables as soon as I get home from the market by soaking them with water and baking soda for about fifteen minutes and then rinsing them quickly.
I cut the zucchinis in half lengthwise and then divide them into three pieces, each yielding small sticks. I proceed with all three zucchinis. I season them with salt and EVO oil and finally roll them in breadcrumbs to make sure it sticks well to the zucchinis.
Place them on a baking tray with parchment paper and bake for 20 minutes at 356°F in a preheated oven.
Cooking Tips
As an alternative to the oven at 356°F for 20 minutes, you can cook the breaded zucchini in the microwave using the Crisp mode at the highest temperature for 15 minutes. You can also use an air fryer for 15 minutes at 338°F.
FAQ (Frequently Asked Questions)
Can I make breaded potatoes instead of zucchini?
Yes, certainly, the only thing you must pay attention to is the cooking time. Potatoes definitely have a different, slightly longer cooking time, at least by 10 minutes.
Yes, certainly, the only thing you must pay attention to is the cooking time. Potatoes definitely have a different, slightly longer cooking time, at least by 10 minutes.
