When summer produce is in it’s prime, you have no excuse not to cram as much of the summer goodness into your face as possible! It is healthy, it is easily adaptable, it is fresh, and it is cost effective (especially if you or your neighbors/friends have a garden).
If you follow me on Instagram (and if you don’t – you probably should) then you saw a teaser photo of me doing some recipe testing of these things! I enjoyed these awesome bites as a light dinner when I was flying solo one evening. You could make them as a more substantial meal by serving with a big summer salad or maybe even as your vegetable side to go with some meats if that is what your family is craving!
I have made these multiple times to use up the tasty zucchini. Honestly, don’t even worry about measuring – just go by eyeballing it. I know that I always give you a recipe with ingredients and exact measurements, but to be completely honest – I hardly ever really get exact measurements when I am cooking (baking is a different story). Recipes are more of a guideline and will help you figure out what to do and make it your own. If you are not comfortable with just winging it – than follow the recipes to a T, just saying that there is room for creativity as you increase your comfort level in the kitchen!
SO… turn on the oven for a bit and bake ’em up!
- ¾ Cup Panko breadcrumbs
- ¾ Cup regular Breadcrumbs
- ½ Cup grated Parmesan cheese
- ½ Cup shredded cheese (mozzarella or cheddar or whatever you choose)
- Salt & Pepper & Garlic to taste (about 1 teaspoon)
- 2 zucchinis, thinly sliced to about ¼-inch thick rounds
- 2 large eggs, beaten
- Slice up your zucchini and place them on a paper towel or cooling rack. Sprinkle zucchini with salt on both sides. Leave for about 20 minutes - this will help dry out your slices a bit to help everything stick and crunch up (can skip if you are in a rush, but things will not cook up quite as crisp).
- Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper OR foil coated with cooking spray.
- In a shallow plate, combine all breadcrumbs, Parmesan cheese, cheese of your choice, and spices. Set aside.
- In another shallow plate.bowl - combine eggs with a dash of salt & pepper, beat well.
- Start by dipping zucchini rounds into eggs, then dredge in Panko mixture, pressing to coat (go ahead and put just a bit extra on the top). Place zucchini slices on prepared baking sheet.
- Repeat until all zucchini slices are done.
- Bake for about 20 minutes, and then flip for 5-10 minutes to really crisp up both sides. Optionally just leave them go for 20-30 minutes total until they are done without flipping (make this as hands on OR off as you want). Basically bake until the zucchini rounds are golden and crispy.
- Serve with your favorite dip.
- I skipped flour, BUT added shredded cheese to parm/bread crumb mixture
As inspired by Jo Cooks
- 2 Tablespoons Sour Cream
- 1 Tablespoon Ranch
- 1 Tablespoon Sriracha
- Mix all ingredients well and serve alongside your baked zucchini
Two Years Ago – Amazing Zucchini Rolls! Grilled up Zucchini Slices, spread with amazing Cheese Spread and rolled up for a tasty treat!
Three Years Ago – Zucchini Cakes with a Jalapeno Dipping Sauce. Think Crab Cakes, but made with Zucchini, ignore those pathetic photos (which I should re-do) and just make them today!
And I leave you with this, Today’s Question of the Day… Do you prefer meatless summer meals or do you need some meat to make it a meal?