Crispy Baked Zucchini is a delicious way to enjoy that summer zucchini from your garden or from your local farmer! Zucchini is slices into nice bite-sized circles, coated with seasoned bread crumbs, and baked to your desired crispiness!

Zucchini's have always been a family favorite of ours! Whether you enjoy them baked, fried, or grilled, this recipe is sure to hit your books for dinner! This is exactly what you should make when you're trying to find a new way to use up the abundance of zucchini's.


How To Make Baked Zucchini

This is the easiest recipe by far, and hardly needs any skill. So feel free to double this recipe, or, and give some away too! You can use pre seasoned bread crumbs from the store like Panko, or season your own bread crumbs.

  1. Wash and dry your zucchini and trim off the ends. Slice into 1/2" circles.
  2. Prepare the egg mixture, and bread crumb mixture.
  3. Dip the zucchini in flour, them in the egg mixture, them in the bread crumbs. Place on yur prepare pan.
  4. Repeat with remaining slices.


Three Ways To Cook Zucchini

When it comes down to frying/cooking your zucchini, there are a variety different ways of doing it! You can fry them in a pan with oil, in an air fryer, or bake, avoiding oil altogether. Since frying anything in oil, often brings heartburn and not always the healthiest option, I baked our zucchini. But regardless of how you choose to cook the zucchini, they will end up crispy, crunchy, and delicious!

  • In a Pan. Preheat oil in a frying pan. Drop the coated zucchini in. Cook on each side about 2-3 minutes, or until crispy and golden. Drain on paper towels.
  • In an Air Fryer. Preheat air fryer to 375F. Place zucchini in a single layer, cooking for about 8 minutes, or until crispy and golden.
  • Oven Fried. Place zucchini in a single layer on a baking sheet. Bake for 18-20 minutes, at 400F. Or until crispy and golden. Flip half way through.

Drain on paper towels, if you've fried them in oil, and serve with an assortment of dipping sauces. Like Buttermilk Ranch Dip, Spicy Chipotle Mayo, or your favorite dipping sauce.


Health Benefits Of Zucchini

Zucchini is a summer vegetable and is loaded with health benefits! So don't let the word crispy or baked fool you. Here are some of the many benefits you can get out your zucchini.

  • Aids with digestion.
  • Promotes weight loss
  • Lowers blood sugar
  • Increases Energy

Of course, some of the nutritional value is lost during the cooking process, but that's why I have baked mine instead of fried, to avoid oil. But in any case, if you were to use avocado oil or olive oil for frying, I'm sure you'll be fine.


Dipping Sauces For Baked Zucchini

As I've mentioned a few above, here are other sauces you may want to make and try!

  • Buttermilk Ranch Dip
  • Spicy Chipotle Mayo
  • Ketchup
  • BBQ Sauce
  • Honey Mustard
  • Vegan Ranch
  • Aioli

What To Serve Them With

  • Grilled Meat
  • Burgers
  • Salad
  • Ribs
  • Mashed Potatoes


Storing and Reheating

Though I believe it is best to eat them within the frist 2 to 3 days to keep their freshness. But If you have them longer than that, its okay. Here are some best ways to reheat them.

  • Heat them up in an oven at 350F for about 10 minutes.
  • You can microwave them if you are impatient like me:)

These zucchini's will last in the fridge for about two weeks in the fridge, in an airtight container.

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Prep time:
20 minutes
Cook time:
20 minutes
Chill time:
Total time:
40 minutes
Yield:
8-10 Servings
Cuisine:
Category:

Ingredients

  • 2 medium Zucchini
  • 2 Eggs
  • 3/4 cup All Purpose Flour
  • 2 cups Bread Crumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Directions

  1. Preheat oven to 400F. Prepare your sheet pan with parchment paper.
  2. Wash and trim the ends of your zucchini, and slice into 1/2 " slices.
  3. Beat eggs with salt and pepper to taste. Set aside.
  4. Combine 2 cups of bread crumbs, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried parsley flakes, 1/2 tsp dried oregano, and 1/2 tsp dried basil. Set aside.
  5. Pour 3/4 cup flour in a separate dish. set aside.
  6. In this order, take your sliced zucchini and dredge in flour, dip in eggs, and finally dip in the bread crumbs.
  7. Repeat with all the remaining slices.
  8. Without overcrowding your prepared pan, bake for 18-20 minutes. Flipping them half way through. Until they're crispy or golden brown.
  9. Once they're done, enjoy them with a dipping sauce or as is.

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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