This recipe has been floating around Facebook for a while now. I’m a fan of pretty much anything fried (who isn’t?) so I thought I’d tweak it and give it a try.
I would change two basic things the next time I make it:
#1. I would dip the zucchini in dairy free butter instead of almond milk prior to breading.
#2. I would shpritz the breaded zucchini lightly with a good olive oil before placing them in the oven.
If you want to keep it healthy you can just follow the recipe below and it will taste just fine. But I think that the butter and olive oil would add more flavor and moisture to the breading so it would crisp properly. And keep in mind that although the addition of butter and olive oil will increase the fat content, it’s not by much. Certainly not as much as if you were to deep fry them.
Oven Fried Zucchini
1/2 – 3/4 Cup Gluten Free Breadcrumbs
1/4 Cup Dairy Free Parmesan
1/2 teaspoon Kosher Salt
1 teaspoon Garlic Powder
Several Grinds of Pepper
About 1/4 Cup Almond Milk
1 1/2 – 2 Medium sized Zucchini, sliced about 1/4 inch thick
Non Stick Spray
Preheat oven to 425 degrees. Cover a baking sheet with tin foil and spray an oven safe cooling rack with non stick spray. Lay the cooling rack on the baking sheet covered with foil.
Combine all of the dry ingredients in a shallow baking dish and stir to combine.
Pour milk into a cereal sized bowl. Dip the zucchini slices in the milk and then dredge well in the breadcrumb mixture. Place each slice on prepared cooling rack, don’t allow sides to touch.
Bake for 35-40 minutes until lightly browned, outside is crisp and middle is tender.
There’s so many different ways you could make this. You could add Italian seasonings to the breading mixture and dip them in a meat sauce. You could add Mexican seasonings and dip them in a spicy chipotle mayo, you could add fresh herbs and dip them in a lemon vinaigrette…
*Don’t stack them while hot like I’ve done for this photo. The steam will make them soft. If you’re serving them to a crowd, allow them to cook just a bit longer to become extra crisp and then you should be able to place them on a platter without them becoming soft. If you’re just serving them to your family, leave them on the rack and family can help themselves.
Homemade Pizza Sauce
I don’t have a written recipe for this sauce, I just wing it each time. So I’ll give you my basics and then you can add your own flair.
Canned Fire Roasted Tomatoes
Canned Tomato Paste
Sun Dried Tomatoes
Dried Basil (or fresh if I have it)
Dried Oregano (or fresh if I have it)
Kosher Salt and a Little Pepper to Taste
Place all ingredients in a blender and blend until somewhat smooth.
I’ve been on a ‘breading’ kick lately…. no vegetable is safe. I personally really like using almond flour and I dip mine in a beaten egg. The two make a pretty tasty combination. Can’t wait to do it with zucchini!!
They were yummy! When I was making them thoughts of all the different types of thinks I could dip and oven fry were running through my head. I’ve done green tomatoes with almond flour and bread crumbs and they were yummy! But what “fried” thing isn’t? 😉
Oh I am making these for sure, I LOVE crunchy food.. so why have I never come across these before! c
They’re simple to make. A very easy and quick snack. 🙂
I’m onto it right now!! c
Yay! Are you dipping in melted butter instead of milk? Let me know how it goes. 🙂
Those look so delicious. I think these would be a terrific pre-dinner snack and full of flavour xx
What a great snack, April! Our tradition is to fry zucchini and eggplant but this is so much healthier and, with your tips, I bet every bit as crunchy — a must if a snack is going to be successful.
This sounds like the most perfect use of zucchini EVER.
Yum! I made these before, a little different recipe though…. Everything looks soooo delicious!
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