Traditional friend zucchini is such a popular appetizer, especially when dipped in zesty tomato sauce, but it’s almost always more breading and bland oil than a healthful way to eat your vegetables. My baked version offers all the taste you’re looking for in a way that elevates the zucs. For a quick and easy homemade sauce, see The Oil Olive Hunter Newsletter #137.
- 2 medium zucchini, sliced into 1/8-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1/3 cup whole wheat flour, more as needed
- 2 eggs
- 1/2 cup freshly grated Reggiano-Parmigiano cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Preheat your oven to 350°F. Line a rimmed sheet pan with parchment paper. Combine the zucchini slices and olive oil in a large bowl and toss to coat well.
Set up three shallow bowls or pie plates. Put the flour in one, whisk the eggs in another, and in the third, stir together the cheese, panko, basil, salt, and pepper. One at a time, dust the zucchini slices with flour, dip them in the egg, then in the cheese mixture, and place them on the sheet pan.
Bake until the coating turns brown and crispy, for 40 minutes, rotating the pan halfway through.
Yields 4 servings