Italian Baked Breaded Zucchini
User Reviews
5
Italian Baked Breaded Zucchini
Description
This recipe uses fresh medium zucchini cut into sticks, which are tossed in a mixture of breadcrumbs combined with freshly grated Parmesan cheese, chopped parsley, minced garlic, salt, and pepper. A portion of olive oil is mixed into the coating to help it adhere and crisp during baking. The breadcrumb mixture is spread evenly on the zucchini sticks placed on an oiled baking sheet, and additional seasoning crumbs are sprinkled on top.
Baking at 400°F ensures the zucchini cooks through while the coating becomes golden and crunchy. The result is a tender interior with a crisp exterior, providing balanced texture and a fragrant, cheesy flavor from the Parmesan and herbs.
This dish serves well as a warm side alongside meats or as a snack. It is best enjoyed fresh to appreciate the crisp coating.
Leftover zucchini can be stored refrigerated, but note the breading softens with time, losing crispness. Reheating briefly can partially restore texture.
Ingredients
- 3 medium zucchini
- 3-4 tablespoons bread crumbs
- 3 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon parsley freshly chopped
- ¼ teaspoon salt
- 1-2 dashes black pepper
- 1 clove garlic minced
- 3-4 tablespoons olive oil divided
Instructions
- Pre-heat oven to 400F (200C). Drizzle a medium cookie sheet with a tablespoon of olive oil.
- In a medium bowl combine the bread crumbs, parmesan cheese, parsley, salt, pepper, garlic and a tablespoon of olive oil.
- Trim and cut the zucchini into sticks. Rinse and drain but do not dry. Toss with the bread crumb mixture. Place the sticks on the prepared cookie sheet, and sprinkle with remaining mixture in the bowl. Drizzle with a tablespoon or 2 of olive oil and bake for 15-20 minutes. (I usually sprinkle with a pinch or 2 of extra salt). Serve immediately. Enjoy.
Notes
- Store any leftovers in an airtight container in the refrigerator, but expect the breading to become softer over time.
- Baking at 400°F helps achieve a crispy coating while cooking zucchini evenly.
- Using freshly grated Parmesan and chopped parsley enhances the flavor and aroma of the coating.
- Do not dry zucchini completely after cutting; a slight moisture helps the breadcrumb mixture stick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 279mg | 12% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 28mg | 31% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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