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Oven-Fried Parmesan Zucchini Recipe

Updated on July 10, 2016
Oven-Fried Parmesan Zucchini
Oven-Fried Parmesan Zucchini | Source

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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!

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 4 servings of 1/2 cup each

Ingredients

  • 3 medium zucchini
  • 4 tablespoons olive oil
  • 2 tablespoons milk
  • 1 egg
  • 1/2 cup yellow corn meal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 cup parmesan cheese, grated

Instructions

  1. Select 3 medium-sized zucchini, and wash them.
  2. Slice into rounds
  3. Mix together liquid ingredients in a bowl
  4. Mix dry ingredients in a second bowl
  5. Dip zucchini rounds in liquid, then dry ingredients, and lay on cookie sheet
  6. Bake 15 minutes, flip, and bake 10 more

Step One

Zucchini
Zucchini | Source

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.

Step Two

Sliced zucchini
Sliced zucchini | Source

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.

Step Three

Source

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

Step Four

Source

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.

Step Five

Source

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

Source

Serve hot, fresh from the oven.

Enjoy!

Comments

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    • jabelufiroz profile image

      Firoz 3 years ago from India

      Wonderful recipe. Voted up and beautiful.

    • KL Klein profile image
      Author

      Krissa Klein 3 years ago from California

      Thank you, jabelufiroz!

    • D Frankland profile image

      D Frankland 3 years ago

      Damn they look good.

      Oh courgettes/zucchini where have you been all my life?!

      Must try this sometime.

    • Buster Bucks profile image

      Buster Bucks 3 years ago from Sonoma County, California

      Love this recipe! I bought squash at the farmers' market yesterday, and will make your dish tonight.

      Thank you -- ;)

      Buster

    • KL Klein profile image
      Author

      Krissa Klein 3 years ago from California

      Thank you, 'Buster' ;)

      I hope you enjoyed it!

    • Blond Logic profile image

      Mary Wickison 3 years ago from Brazil

      I like the idea of this recipe. The zucchini available here in Brazil, are left to grow too long. Not sure why they do this. I will remove the seeds and give this recipe a go.

      I think years ago my mother did this but in a frying pan. I prefer your oven method.

    • lrc7815 profile image

      Linda Crist 3 years ago from Central Virginia

      Looks delicious and a great simple recipe for using up the abundance of zechini. Thanks for sharing.

    • allisonlawrence profile image

      allisonlawrence 3 years ago from Kansas

      Looks incredible! I love zucchini and the "oven-fried" style. Thanks!

    • CraftytotheCore profile image

      CraftytotheCore 3 years ago

      Looks delicious! This is how my husband taught me to make his mom's recipe. Before that I was frying them in a frying pan in oil.

    • lesliebyars profile image

      Buster Johnson 3 years ago from Alabama

      These look great I am going to try them!! I voted up and awesome!

    • chefmancave profile image

      Robert Loescher 3 years ago from Michigan

      I am going put a twist on the recipe. I will follow the recipe all the up to the "bake in oven" part where I will include the Zucchini as part of a kabob destined for the grill. (Smoked sausage, onion, your zucchini slices and yellow peppers.) I will be sure to give you credit at my next barbecue.

    • Sue Bailey profile image

      Susan Bailey 3 years ago from South Yorkshire, UK

      These look so good. Voted up, pinned and shared

    • pinto2011 profile image

      Subhas 3 years ago from New Delhi, India

      Hi KL Klein! This recipe is just going to rock. Very interesting.

    • The Dirt Farmer profile image

      Jill Spencer 2 years ago from United States

      This is a great recipe to have now when the zucchini is coming in from the garden fast and furious! I'm pinning this one. Cheers, Jill

    • Jean Bakula profile image

      Jean Bakula 2 years ago from New Jersey

      This looks yummy. My husband passed on in January and my young adult, vegetarian son still lives here, so I've been eating more like him. We have experimented with zucchini, but's it hard to keep it from getting mushy. The cornmeal sounds good.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      Jill, thanks for stopping by! I only planted one zucchini plant this year, and it's still taking over my entire garden bed...I'm been making zucchini-based everything lately.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      Jean, I think you'll like it - the cornmeal makes it nice and crispy. Another thing you might try is cutting it into thin strips and pan-frying it, or perhaps grilling it - it ends up quite nice without being mushy.

    • profile image

      Colin323 2 years ago

      I have an abundance of courgettes this year; most years. So I'm always on the lookout for tasty recipes like this, so thank you. It sounds delicious - the Parmesan cheese will undoubtedly give it that extra kick.

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