Oven-baked crispy zucchini are a light and tasty alternative to classic fried dishes. Cut into sticks or slices, they are first coated in flour, then dipped in beaten egg, and finally covered with a golden layer of breadcrumbs, which can be enriched with herbs or grated cheese for an extra touch. Baking enhances the natural sweetness of zucchini, keeping them soft inside and crispy outside. Ideal for those following a vegetarian diet, these zucchinis win over with simplicity and goodness. Serve them hot, perhaps with a yogurt sauce or a light mayonnaise, and they will surely be a hit.
And here are other side dishes you can offer your guests:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 zucchini
- 2 eggs
- as needed all-purpose flour
- 1 pinch salt
- as needed breadcrumbs
- as needed extra virgin olive oil
Steps
To prepare the oven-baked crispy zucchini, start by washing the zucchinis. Remove both ends and dry them thoroughly. Cut the zucchinis into slices about 0.4 inches thick and then divide them into sticks about 2.75 inches long.
Take three bowls: in the first one pour the breadcrumbs, in the second the flour, and in the last the beaten eggs adding a pinch of salt.
Coat the zucchini sticks in flour, then dip them one by one in the beaten egg, and finally in the breadcrumbs, ensuring an even distribution.
Place the sticks (without overlapping them) in a slightly oiled baking tray and bake in a preheated static oven at 375°F for 20 minutes or until they are nicely golden. Halfway through, gently turn them with a wooden spoon.
Your crispy zucchinis can be served at the table, make sure they are well hot and, if you prefer, accompany them with sauces.
Storage
The oven-baked crispy zucchinis can be stored in the refrigerator for one day in an airtight container. Reheat them for a few minutes before consuming.
