The baked zucchini cutlets with savory breadcrumbs is a very tasty vegetarian recipe to be served as an appetizer, side dish, or light main course.
Simple slices of zucchini breaded and baked, light but flavorful, with a seasoned breadcrumb that I always use for my recipes, making them really tasty and delicious.
Now that it’s zucchini season it’s worth preparing them, in my house they are very popular and even children who usually don’t eat vegetables enjoy them. For me, they are a great alternative to the classic meat cutlet that we rarely consume at home.
They are soft with a light golden and crispy crust, and they can also be prepared in advance and heated at the last moment: success is always guaranteed.
For those who prefer, you can also fry them in a pan with seed oil and then drain on absorbent paper.
Now let’s see how to prepare them!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Baked Zucchini Cutlets with Savory Breadcrumbs
- 2 zucchini (green or white)
- 1 egg (large)
- 1 cup g breadcrumbs
- 1/2 cup g grated Grana Padano
- 1 clove garlic
- 1 sprig parsley (or basil)
- to taste salt
- to taste olive oil
Tools
- 1 Mandoline
- 2 Bowls
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
- 1
Steps for Baked Zucchini Cutlets with Savory Breadcrumbs
Wash the zucchini and trim by cutting off the ends, then cut them into oblique slices about 1/8 inch thick, preferably using a mandoline for a perfect cut.
In one bowl, beat the egg with a fork and in another place the mix of seasoned breadcrumbs with Grana, garlic, salt, and chopped parsley, if you prefer, substitute with basil.
Pass the zucchini slices in the beaten egg and then in the breadcrumbs, make sure the coating sticks well, then place them on a non-stick baking sheet greased with oil or lined with parchment paper, but always oiled.
Drizzle the breaded zucchini slices with a little olive oil and bake in a preheated ventilated oven at 350°F for about 20 – 25 minutes, turning the slices during cooking.
The cooking time depends on the power of your oven.
The zucchini are ready when they are beautifully golden on both sides.
If you prefer frying, cook the zucchini slices in a pan in hot oil, drain on absorbent paper.
Once ready, take them out of the oven, plate, and serve the zucchini cutlets, they are also excellent cold!
Storage, Tips, and Variations
Zucchini can be breaded the day before, stored in the refrigerator, and cooked when needed.
They keep for about 2 days in the fridge after being cooked.
You can use either green or white zucchini and also season with basil leaves, which I prefer, but I was out.
If you prefer, you can also flour them before passing them in the egg and then in the breadcrumbs.
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Questions and Answers
Can they be cooked in the air fryer?
Yes, of course!
Place the cutlets on the air fryer basket, spray with EVO oil using a spray bottle and cook at 400°F for 4 minutes or until they are golden, then turn them and spray again with olive oil cooking them for another 4 minutes.
Adjust according to the power of your appliance.
