Zucchini is one of my favorite easy to prepare, quick, and delicious vegetables to use for my weeknight dinners. It tastes great fried, baked, steamed, and stir fried. Growing up, my mom would sometimes make this recipe for parmesan crusted zucchini as a filling snack and I remember always being excited whenever those rare moments to eat them came. Today I occasionally continue the tradition when I cook for me and my brother when I'm in the mood for some cooking that requires a little more prep. If you love zucchini and want to add another way to cook it, why not try this recipe?
-2 zucchini chopped into thin slices
-1/2 cup panko or plain breadcrumbs
-1/2 cup flour
-1/2 tsp. garlic salt
-1/4 cup grated parmesan
-1/4 tsp. black pepper
-4 tbs. vegetable oil for frying
Oven Baked Version:
-Drizzle 2 tbs. olive oil over all zucchini
Mix all seasonings in one bowl and mix eggs in another bowl. Dip each piece of zucchini into the egg mixture then the coating. Set aside and repeat until all of the zucchini has been seasoned.
If you are making the fried version, heat the oil in a pan and fry in batches on med-low heat about 3 minutes or until golden brown on each side for each piece of zucchini. If you're making the baked version, preheat the oven to 425 degrees and line the baking sheet with parchment paper. Bake for 20 minutes, turning halfway through cooking. Enjoy!
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