What if I told you that these gratinated zucchini are better than French fries?
I know it’s a matter of perspective, but I assure you they’re delicious, and in my house, they’re loved even by the youngest, who asks for them every other day.
They are a perfect side dish for any kind of main course, from meat to fish, and even cheese.
Few and simple ingredients, which you surely always have at home, for a quick and tasty recipe. The breading with a mix of breadcrumbs and grated cheese, seasoned with salt and pepper, will create a golden crust that, I’m sure, will make you fall in love too.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 zucchini
- to taste breadcrumbs
- to taste salt
- to taste black pepper (ground)
- 2 tablespoons grated Parmesan cheese (+more for the top)
- 2 tablespoons Pecorino cheese (grated)
- to taste extra virgin olive oil
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Plate
- 1 Baking tray
- 1 Parchment paper
- 1 Brush silicone
Steps
To prepare the gratinated zucchini, first, wash and dry the zucchini well.
Remove the two ends and slice each zucchini into slices about 1/8 inch thick.
Personally, I prefer to slice the zucchini at a diagonal angle to get oval slices, avoiding the lengthwise or round cuts.
Brush both sides of each zucchini slice with extra virgin olive oil, then pass them through a breading made by mixing the breadcrumbs and grated cheese, seasoned with salt and pepper.
The oil on the surface of the zucchini will help the breading adhere well.
As you bread the zucchini slices, transfer them to a baking sheet lined with parchment paper.
When you’re done, drizzle the entire tray of zucchini with more extra virgin olive oil and sprinkle more grated cheese on top.
Bake in a preheated static oven at 390°F for 10 minutes, then turn the zucchini over, bake for another 5 minutes, and finally turn on the grill and continue cooking for another 5 minutes, or until completely golden.
However, my advice is to keep an eye on the zucchini in the last phase of cooking because each oven works differently, and if there are thinner slices that cook first, they can be removed to avoid burning and continue cooking the others until the desired golden color is achieved.
Enjoy them while they’re still hot, but they’re also delicious cold 😉.
