Baked Breaded Zucchini

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.