Growing up my family would plant a small garden each summer, and in that garden my father would plant one of my favorite vegetables, zucchini. We would eat zucchini a couple times a week and at least once a week it would be fried. Don’t get me wrong, it’s delicious, almost anything deep fried is tasty. But all of the oil is putting your body on the fast track to high cholesterol. My father though a delicious cook, healthy would not be how I would describe it. I love you dad but it’s true. If I could describe his cooking; a lot of butter, a friend of the deep fry, and hot (he puts hot sauce one EVERYTHING) . I didn’t want to give up the memories or the deliciousness of fried zucchini so I made a few alterations to my fathers recipe and I can still moderately enjoy my baked and half breaded zucchini.
What you will need:
A zucchini (sliced about 1/4 inch)
2 table spoons of Grape seed oil or Extra Virgin Olive Oil
1/4 teaspoon of salt
1/2 teaspoon garlic powder
1/2 cup of fine bread crumbs
2/3 cup freshly grated Parmesan cheese
First, preheat your over to 450. Then clean your zucchini. Please don’t skip this part. Then slice it into 1/4 inch- I used my mandolin slicer it is much more efficient. Place the sliced zucchini into a large bowl and add the olive oil, salt and garlic powder. Mix gently to cover the zucchini. Next, add the breadcrumbs and Parmesan to a small bowl and mix. Lightly coat each zucchini with the breadcrumbs and Parmesan. Once all of the zucchini slices are lightly coated place on a foil lined baking sheet and cook for 20-25 minutes until crispy yet tender. Plate and serve warm.
This recipe is the perfect summer side dish. It pairs beautifully with fish and they are a great compliment to those tasty grilled burgers. Eliminating the amount of oil and using a cheese and breadcrumbs crust makes this a lighter version of my families signature fired zucchini.