Delicious Recipes

Baked Crispy Zucchini Mille-Feuille

isaporidiethra

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in

Today, an easy yet super tasty recipe: Baked Crispy Zucchini Mille-Feuille. If you want a light and delicious side dish, this is the right one for you. This recipe includes double cooking and nothing is fried. First, the zucchini is baked as a pie and then cut into cubes and breaded. I cooked them in the oven, but if you prefer, you can fry them in peanut oil. I opted for the lighter version. Speaking of light, if you like zucchini, also check out the Super Crispy Grated Zucchini Flatbread. This is an easy, low-calorie, and versatile recipe, as it can be served as an appetizer, a side dish, or even as a main course.

If you like zucchini, also check out

zucchini mille-feuille
  • Difficulty: Very Easy
  • Preparation time: 10 Minutes
  • Cooking time: 35 Minutes
  • Portions: 6
  • Cuisine: Italian
  • Seasonality: All seasons
239.48 Kcal
calories per serving
Info Close
  • Energy 239.48 (Kcal)
  • Carbohydrates 23.44 (g) of which sugars 1.32 (g)
  • Proteins 10.12 (g)
  • Fat 12.55 (g) of which saturated 3.46 (g)of which unsaturated 2.53 (g)
  • Fibers 2.87 (g)
  • Sodium 295.92 (mg)

Indicative values for a portion of 59 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

  • 3 zucchini
  • to taste salt
  • 3 tbsp extra virgin olive oil
  • 5 tbsp Grana Padano DOP
  • 1 pinch pepper
  • 1/3 cup flour
  • 2 eggs
  • 1 cup breadcrumbs

Tools

  • 1 Loaf Pan
  • 1 Mandoline
  • Parchment Paper

Steps

  • Using a mandoline, slice the zucchini lengthwise into thin slices.

  • Place them in a bowl.

  • Season with salt, pepper, Grana, and EVO oil.

  • Massage the zucchini with your hands.

  • Place one slice on top of the other in a loaf pan lined with parchment paper until you finish the zucchini.

  • Wrap everything with baking paper and bake in a fan oven at 356°F for 25 minutes and let cool well.

  • Cut the zucchini into cubes.

  • First, roll each cube in flour.

  • Then, in the egg seasoned with salt and pepper.

  • Then, in the breadcrumbs.

  • Place on a baking sheet with parchment paper, oil, salt, and bake at 356°F for 10/15 minutes and enjoy our crispy zucchini mille-feuille.

Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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