During the annual grape harvest at my uncle’s countryside, I was fortunate to receive, along with some good wine, two beautiful and large round zucchinis. In the past, I had prepared them stuffed with Greek feta and peppers, but they were much smaller! What to do with them? The first half of one, in truth, I simply grilled on the pan, how original, but then I wanted to bread it, so I cut the second half into slices about half a centimeter thick, passed them in flour, then in beaten eggs, and finally in breadcrumbs to bake them. Really excellent, but when I tasted them, I had the idea of making them even more delicious by making them thinner and double, with a melted cheese center. Done quickly! And so, this recipe was born, using the second zucchini at hand! I tell you, they are a bomb of goodness! With these that seem like cutlets with a super melty and truly irresistible heart, you’ll bring to the table a vegetarian-style main dish, tasty, delicious, and also quite light. They are quick to prepare, and you’ll see that everyone will love them, even your children, who are always reluctant to eat vegetables!
If, like me, you love this super versatile vegetable, you absolutely can’t miss these other suggestions:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 medallions
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same that I use in my recipes; purchasing them through my blog helps support my work, while it won’t cost you anything extra!
- 1 round zucchini (large)
- 2 eggs
- 8 slices smoked provolone
- 2 tablespoons grated Parmesan cheese
- 0.7 oz milk
- as needed rice flour
- as needed breadcrumbs
- as needed aromatic herbs
- as needed extra virgin olive oil
- as needed salt
- as needed mixed peppercorns
Tools
- 1 Cutting board
- 1 Knife
- 3 Bowls
- 1 Plate
- 1 Fork
- 1 Baking tray
- 1 Parchment paper
Steps
Start by washing and trimming the zucchini. Slice it thinly about 1/8 inch thick.
In one bowl, place the rice flour with a pinch of salt, in a second, the breadcrumbs flavored with aromatic herbs like mint, thyme, and basil, and finally, in a third larger one, prepare a egg mixture with the grated Parmesan cheese and a pinch of salt and pepper.
Add also the milk and mix everything with a fork.
Now coat each zucchini slice first in the rice flour, pressing on both sides. Shake off the excess and transfer the floured slices into the egg mixture.
Place each disc coated in egg on a plate and fill it with a slice of smoked provolone on top.
Close it like a sandwich with another disc previously coated in rice flour and then in eggs.
Finally, coat the medallions in breadcrumbs*, pressing on the edges as well.
Transfer them gradually onto a baking tray lined with parchment paper, drizzle them with a bit of oil on top, and bake in a preheated oven at 375°F for 25′, then flip them and complete the cooking for another 5′ or until golden brown.
Turn off the oven and serve them immediately!
And voilà… the melted zucchini medallions are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can consume the zucchini medallions even cold the next day or warm them up in the microwave a few minutes before serving. In any case, you can store them in suitable refrigeration containers for up to 2-3 days.
Tips, Notes, and Suggestions
🟣*The versatility of breading with rice flour is extraordinary: you can use different types of rice flour, such as whole grain or super-fine, achieving different results in terms of texture and flavor.
🟣Additionally, you can enrich the breading with other ingredients, like white or black sesame seeds, flaxseeds for added crunchiness and extra nutritional properties.
🟣For a gluten-free version: breading with rice flour is often considered a lighter option compared to traditional wheat flour breading. This is because rice flour has a lower glycemic index and is gluten-free. So, you just need to replace wheat breadcrumbs with gluten-free breadcrumbs or use more rice flour or corn flour for breading.
🟣 As an alternative to baking, you can fry in plenty of hot oil (of high quality) for a few minutes on each side or until golden. However, it’s crucial to remember that frying, regardless of the type of breading used, can result in high fat content. Therefore, to maintain a balanced nutritional profile, I recommend always opting for alternative cooking methods that result in lower calorie intake, such as cooking in an air fryer. In these cases, cook your zucchini medallions at 400°F for 15-18′.
🟣 If desired, for a more indulgent version, you could transform these medallions into real cordon bleu by adding not only cheese but also slices of cooked ham. A delicacy!
