I have had a taste for fried zucchini over the last several days, so today I tried my hand a making a baked version of this popular appetizer and I must say it was mighty good! To be honest, I could not tell the difference between this baked version and the fried version that you would purchase in a restaurant. I breaded these zucchini chips with panko bread crumbs which I think really added to the crunchy texture.
If you have a taste for fried zucchini, give this healthier version a try. This is great as an appetizer or a side-dish. Your kiddos will love these too because, who doesn’t love dipping things into ranch dressing or marinara sauce? YUM!
Baked Breaded Zucchini
Serves 4
Ingredients:
1 (1 lb.) bag frozen zucchini chips (or 1 fresh zucchini)
2 cups Japanese panko bread crumbs
1/2 cup Parmesan cheese
2 eggs, beaten
1 tsp. Italian seasoning
Olive oil cooking spray
Directions:
Preheat oven to 450 degrees.
For this recipe, I opted to use frozen zucchini since fresh zucchini is not in season. The fresh was not on sale and can be kind of expensive this time of year. Plus, the frozen version was already cut into circles!
Thaw frozen zucchini and allow the excess water to drain out. If you are using fresh zucchini, you can omit this and the next step, just slice your zucchini into rounds.
You really want to make sure you get all of the excess water out of your zucchini so it becomes nice a crispy in the oven. Place the rounds on a paper towel and place a second towel on top. Press lightly to remove excess moisture.
Now it’s time for the breading. I love to use panko bread crumbs – I think they add a crunchy texture that can’t be beat. I use Trader Joe’s brand, but you can pretty much find them in all your major grocery stores these days. They are sold in the same section as regular bread crumbs.
In one bowl, mix your panko, Parmesan and Italian seasoning. In another bowl, beat your two eggs. I decided not to add any additional salt because I find the Parmesan adds enough, but if you like things a little saltier, then you might add a 1/4-1/2 teaspoon.
Next, coat your zucchini chips in the egg mixture and then dip in the panko mixture. Coat thoroughly and add to a baking sheet that has been sprayed with olive oil spray or cooking spray. If you run out of bread crumb mixture, that’s ok, just make up a little more.
I love this olive oil spray from Trader Joe’s. If you can’t find this, then a regular cooking spray will do the trick.
Once all of your zucchini chips are breaded, spray the tops with olive oil spray. Place in oven for 6 minutes, then flip zucchini and bake for another 10 minutes.
Serve with ranch dressing (my personal favorite) or marinara sauce. Enjoy!
Cottage Mama’s Note: This same technique can be used to make eggplant Parmesan.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
I can’t wait to try this. I’ll bet my kids will love it. Thanks Cottage Mama.
This recipe looks so good. I will try it! Thanks for sharing. Blessings jane
Yummy…
We grow them every year in our garden. I didn’t even know they sold frozen zuchs.
I can not wait to try this recipe.
We like to boil it and add cheese too!
Okay, would it be too much to ask for you to just come to my house and make it (lol)? Looks delicious but I spend all my timing sewing instead of cooking. Think I have my priorities wrong.
Yum! Looks delish! Thanks for sharing this recipe.
Deborah
Homemaker Honey
homemakerhoney.com
This looks SOOOOO yummmy! I cannot wait to try it. If it weren’t midnight, I’d be headin’ to the store right now! Thanks so much!
This looks so delicious and is definitely going on next week’s menu plan! Thanks so much for sharing!
Just made this with sliced mushrooms! Added a little creamy horseradish to the ranch dressing…DELISH!
Yum yum yum!!! Just made them for dinner with french bread open faced pizzy sandwiches! They are delish, can’t believe they aren’t fried. Thanks so much.
Ah, I was looking for a way to fix zucchini without frying them!! Thanks, and thanks for the eggplant suggestion. And, all this brought to mind that this technique might also work for fried green tomatoes! Have you tried this for them? I will do the zucchini and then try it for the tomatoes, and, I’ll let you know.
Tasty…
We all grow all of them every year in your garden. I didnrrrt have any idea that they marketed frozen zuchs.
I am unable to wait around to try this recipke.
We like in order to steam the idea and also increase mozzarella dairy product way too!
I learned to dip in flour before egg. It keeps the egg on veggies better. Thanks for baked version-for health’s sake!