Breaded baked zucchini are a delicious and light alternative to classic fried zucchini. Perfect as a side dish, appetizer, or base for a different kind of parmigiana, they are incredibly easy to prepare and require just a few ingredients. I’ll explain step by step how to achieve a crispy and golden coating without frying!
Here are a couple of recipes about zucchini that might interest you
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 zucchini
- as needed breadcrumbs
- as needed grated Parmesan cheese
- as needed pepper
- as needed turmeric powder
- as needed olive oil
- 1 egg
Tools
- 1 Mandoline Vegetable Mandoline
Steps
Wash the zucchini, cut off the ends, dry them, and slice lengthwise to about a quarter-inch thick. I use the mandoline, it’s very quick and produces uniform slices.
In a small dish, beat the egg and set aside, in another shallow plate put some breadcrumbs and add Parmesan, pepper, and turmeric powder as needed.
Prepare a baking sheet with parchment paper, put a little olive oil at the base. Meanwhile, preheat the oven to 392°F (200°C) and while waiting, start breading the zucchini by dipping them one by one first in the egg, using one or two forks, and then in the seasoned breadcrumbs. Using forks in the egg step will help keep your hands clean.
Place the zucchini on the baking sheet and drizzle with a little olive oil. When the oven is ready, bake them for about 20 minutes or until golden.
Remove the zucchini from the oven when they are nice and golden and crispy. They are delicious warm or at room temperature and can be enjoyed on their own or with a light sauce, like yogurt and lemon or flavored mayonnaise.
Useful Tips
Customize the breading: you can add herbs (parsley, oregano, or thyme) or spices like sweet paprika or chili for a more flavorful touch.
For an eggless version: substitute with milk or yogurt to make the breading stick.
Storage: Breaded zucchini can be kept in the fridge for 3 days in an airtight container. Reheat them in the oven to regain crispiness.
FAQ (Questions and Answers)
How can I make breaded zucchini even crispier?
For extra crispiness, try these tips:
Use panko breadcrumbs instead of the classic ones.
Add a drizzle of oil directly onto the breading before baking.
Cook the zucchini on a wire rack instead of a tray so the heat circulates better.
Use the grill function in the last 3-5 minutes of cooking.Can I make breaded zucchini without eggs?
Yes! You can replace the egg with:
Milk or yogurt, for a milder version.
A mixture of water and flour until you get a light batter.Can they be prepared in advance?
It’s best to consume them right away to maintain crispiness. If you want to prepare them in advance, bread them and store them in the fridge for up to 8 hours before cooking.
Can I cook them in an air fryer?
Absolutely yes! Place the zucchini in the basket without overlapping and cook at 356°F (180°C) for about 12-15 minutes, turning them halfway through.
How long do cooked breaded zucchini last?
You can store them in the fridge in an airtight container for 3 days. Reheat them in the oven at 356°F (180°C) for a few minutes to regain crispiness.
Can I use other vegetables?
Yes, this recipe works great with eggplants, carrots, or bell peppers sliced thinly!
