Today I’ll tell you about baked battered zucchini, without frying.

You will get a great tasty appetizer to share at home with your guests.

I often make them for lunch or dinner.

I’ll explain how to do it right away.

If you love zucchini, check out these other recipes right below:

Ingredients

Tools

Take the zucchini, wash and cut into slices.
They should be about 3/4 inch thick, the height of a finger more or less.
In a bowl, pour the cold sparkling water and with a fork gradually incorporate the flour.
It should become a soft batter, but not liquid.
I use any variety of flour, from type 1 to type 2 to whole wheat, as in the picture below.
In another bowl, pour the breadcrumbs.
Now take the zucchini slices and two or three at a time, pass them first in the batter and then in the breadcrumbs.
On a baking sheet lined with parchment paper or a silicone mat, arrange the slices.
If using parchment paper, grease the bottom before placing the zucchini.
Once aligned, drizzle with a bit of oil and set to cook.
Convection oven, 356°F for about 25 minutes.
Adjust according to the thickness of the vegetable.
Before stopping the cooking, pierce the vegetables with a fork; if tender inside, they are ready.
Enjoy and you’ll see how crunchy they are, despite not being fried.

If you have leftover battered zucchini, you can store them in a container and refrigerate.

The next day, reheat them in the oven or in a pan, they will still be good.

If you have leftover batter and no more zucchini, you can also use carrots.

If you have them, maybe cut them into strips, as they are firmer, they would take longer to cook as slices.