I adore fried zucchini but don't want the fat from a deep fryer so oven baked is the way to go. I might add that I have fried the zucchini in the past and now that I've tried oven baked I prefer it this way.
I did modify the recipe slightly. I like the spear shape better, so I cut 2 zucchini in half to make shorter spears (left seeds in since they were not big), then each half was divided into 8 spears. I used 1/3 cup Parmesan cheese and 2/3 cup Panko crumbs (instead of bread crumbs) and I added garlic salt and lemon pepper to taste (didn't measure, just added then tasted to see if I added enough - start with less then you think you need, add more if wanted). I scrambled 2 eggs to dip the zucchini into instead of butter before coating them with my crumbs, but used a little butter to grease my foil since I didn't have any cooking spray. I baked mine for 25 mins (I like them crispy!) @ 425 in a convection toaster oven (didn't even bother turning them) and they came out perfect. I had to bake them in 2 batches because my oven is small. But still this was easier on me than deep frying because you don't have to stand over the stove monitoring the frying process and I was able to get more spears into my oven than I could have fit in a frying pan. Will be doing this again SOON.
Was this review helpful?
4 users found this review helpful
I adore fried zucchini but don't want the fat from a deep fryer so oven baked is the way to...