What a wonderful appetizer and on a healthier side, considering it’s baked.
Crispy Zucchini
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 medium to large zucchinis, cut into 1/2×2 inch batons
1 1/2 tsp kosher salt, divided
1 cup flour
1/2 tsp paprika
1/2 tsp black pepper
2 large eggs, whisked
2 cups Panko breadcrumbs
Cooking spray
Directions
- Place zucchini in a plastic colander and sprinkle with 3/4 tsp kosher salt; toss it well. Place the colander over a bowl or a plate and allow it to sit at room temperature for about an hour (this should draw some of the water out making it possible for zucchini to crisp up.)
- In a bowl, combine flour, paprika, black pepper and 3/4 tsp kosher salt. In a separate bowl whisk 2 eggs. Place Panko in your third bowl. Preheat the oven to 375F.
- Pat zucchini dry. Working with a few pieces at a time, dredge in flour mixture; be sure to shake off the extra flour. Then dredge them in eggs, followed by breadcrumbs. Place in a single layer on a greased baking sheet. Lightly coat zucchini with the cooking spray.
- Bake in preheated over for 12 minutes, remove from the oven, flip 180 degrees and very lightly coat the other side with the cooking spray. Bake for additional 10-12 minutes until golden and cooked through. Serve with your favourite dipping sauce, such as tzatziki.
Notes
- I like this dipping sauce for serving: combine 1/4 cup soy sauce, 1/2 tsp sesame oil and 1/2 TBSP Sambal Oelek.
