Oven-Fried Parmesan Zucchini Recipe

Zucchini [also called courgettes] are a mild-tasting, succulent variety of summer squash. It is very versatile, and can be used in everything from savory dishes to sweet zucchini breads.

In the summer they overflow from gardens and can be found in inexpensive abundance at farmer's markets, produce racks, and farm stands.

This recipe combines zucchini slices with a crispy breading of milk, egg, yellow cornmeal, and parmesan cheese, for a delightful side dish at lunch or dinner.

Best of all, it's baked in the oven, so there's no need to stand watch over a hot stove waiting for it to be done!

Select three medium-sized zucchini. Wash them, and inspect for bad spots - if you find any, remove them now.

You can use older, larger zucchini if you like, but be aware that they become seedier and tougher as they age. The younger they are, the more tender they'll be.

Place zucchini on a cutting board, and slice into rounds approximately 1/4 inch thick. Try to make them as close to identical in thickness as you can, so that they all cook at the same rate. Otherwise some may burn before the others are done.

In a bowl, beat together 4 tablespoons olive oil, 2 tablespoons milk, and 1 egg until fully combined. Set aside.

In a second mixing bowl, mix together 1/2 cup of yellow cornmeal with 1/2 cup grated parmesan cheese. Add a teaspoon of salt and 1/2 teaspoon ground black pepper.

Take your zucchini rounds and dip them first in the egg mix, then in the cornmeal parmesan mix. Lay out in a single layer on cookie sheets, and place in a preheated 450F oven. Bake for 15 minutes, then remove, turn with a spatula, and place back in for another 10 minutes.

Serve hot, fresh from the oven.

Enjoy!