One of the first things my husband requested when our zucchini plant started producing was, “Something like fried zucchini, maybe with parmesan cheese for the coating?”
So we’ll give him the credit for basically inventing these. And they were GOOD. Even the leftovers were great cold or room temperature (though they also re-warmed just fine).
First, you’ll need to slice your zucchinis into 1/4 inch thick pieces.
Then, coat them in a bit of coconut flour. I put them into this tupperware type container, put the lid on, and shook until all the pieces were covered. Same idea as a ziploc bag for “shake and bake” style coating, but without the trash.
After that step, my fingers got a little too messy to take pictures. I dipped the slices into beaten eggs with a splash of cream, then coated them with grated parmesan cheese.
My first attempt at cooking these was in a pan. Everything cooked and was delicious, but as you can see, the parmesan coating just fell right off.
Remember how this blog is “Domesticity by Trial and Error”? Well, there’s trial 1. Time for trial 2!
I placed the dipped and coated zucchini slices on a baking pan and broiled for about 7 minutes on each side (about 8 inches away from the heat element, basically in the center of the oven).
This is what they looked like when I took them out to flip them over. Mmmm!
And this is what they looked like when they were finished and ready to eat!
And this is what they looked like on their way to my mouth…
But then I had to stop and admire the goldeny-brown-ness of the coating.
But then I took a bite. And oh, my! I took many more bites.
Parmesan Crusted Baked “Fried” Zucchini
- Slice zucchini into 1/4” thick rounds.
- Coat in sifted coconut flour.
- Dip in a mixture of beaten eggs with a splash of heavy cream.
- Coat in grated Parmesan cheese. (Herbs in the mixture would be nice! But don’t add salt. The cheese is plenty salty.)
- Broil 7 minutes on each side.