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.
To recap…
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.
- Enjoy!
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
[...] Parmesan crusted zucchini. Source: Joyfulabode.com [...]
Great recipe…another alternative is to do the same thing to sweet potatoes. I cut in slices or fries depends on what I am serving with them…even my picky grandchildren like them. For a lighter version, just use egg whites and cheese..
They look amazing! I must try them!
I just made these! They’re AMAZING! Thank you!
The only trouble I had was when I went to turn them over, the bottom layer stuck to the foil. So I suggest spraying it first.
My mom told me about using parmesan on zucchini and frying them, but I had the same problem w/ the coating coming off. I will try this instead. Glad you solved that problem!
OH YEAH!!! BIG HIT AT DINNER, THANKS
Just tried it this weekend! Only thing I didn't consider was the size of the zucchini! Mine were so small in diameter, I was triple dipping so many pieces! I finally wised up on batch two and cut them lengthwise!
OK!! 1 zucchini at farmers market this weekend!
They really do look fantastic!
[...] found this “fried zucchini” recipe recently on a blog and tried it out last Thursday. It was a bit labor intensive since [...]
Wow! These look delicious!
I can't wait til my zucchini starts coming in now… this looks delicious!
YUM! Those look so tasty. Woohoo for experimentation in the kitchen that turns out well! I'll have to give these a go!
This looks fabulous! Thanks for sharing, I am on my way to get some zucchini RIGHT NOW!
These looks delicious!! I have parmesan and coconut flour at home but alas, no zucchini
yum! this looks incredible!!!! great job Topher!!! and of course, Emily!