Oven-Fried Zucchini
Published July 5, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Nonstick cooking spray or vegetable oil
- 2large eggs
- 1cup plain panko bread crumbs
- ½cup finely grated Parmesan
- 2teaspoons dried basil or Italian seasoning
- 1teaspoon garlic powder
- Salt and pepper
- 1pound zucchini (about 2 medium)
- Marinara or pizza sauce, for dipping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
393 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Adjust an oven rack to the top-third position and heat to 425 degrees. Line a sheet pan with parchment and coat with cooking spray.
- Step 2
In a shallow bowl or pie plate, beat eggs. On a large plate, combine panko, Parmesan, dried basil, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper. Mix with a fork until well combined.
- Step 3
Trim ends of zucchini and cut into ½-inch-thick slices. Arrange on the baking sheet in a single layer. Sprinkle lightly on one side with salt and let sit for a few minutes, then blot with a paper towel. Flip zucchini and repeat salting and blotting on the second side.
- Step 4
Add a handful of zucchini slices to the beaten eggs, turning them a few times to coat. Transfer, one by one, to the panko mixture, allowing excess egg to drip back into the bowl. Turn zucchini a couple times in the panko, gently pressing the panko so it sticks. Return the coated zucchini to the baking sheet, evenly spaced apart. Repeat with the remaining zucchini slices until they’re all coated.
- Step 5
Bake zucchini for 10 minutes. Remove from the oven and gently flip the zucchini with a spatula, then bake until lightly golden, 8 to 10 minutes. Transfer to a platter and serve with marinara sauce for dipping, if desired.
Private Notes
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Cooking Notes
Karen in Montreal
Salt the zucchini and pat it dry, then drop each piece in a bowl of all purpose flour, toss a bit to cover all sides. Take it out, give it a little shake to get excess flour off, then slide the piece into the egg mixture, then the panko mixture. Filling will stick on much better. Extra work, but extra tasty.
Edith
To get breading to stick on anything, let the breaded food rest on a rack for 5 - 10 minutes before cooking.
Rietta
This was quite good and a nice healthy appy alternative. I found the topping difficult to stay on and there was a lot left over, easily could have accommodated one or two more zucchini. I may lightly blitz the panko mixture next time to see if I can get more to adhere.
Lillian
Why not give directions for doing this in an air fryer?
Jen
I didn't have panko on hand, and this turned out well with just the grated parmesan. I also sliced up a roma tomato and gave it the same treatment-- it was incredible, better than the zucchini even.
Wendy
How does cooking each side for ten minutes result in 40 mins cooking time?
Tya
Is there an egg substitute for this recipe? I have guests who don't eat eggs.
Peter
Salting the zucchini is a standard technique, I know, but it always results in too much salt for me. Is it really necessary?
Roberto
I’ve done the same thing with eggplant. Towards the end of the roast top with more parm and a dab of mozzarella. To serve warm your plates, ladle in some red sauce, place the eggplant (though these zucchini slices would work) et voila: deconstructed eggplant parm!
Diane
My version is a bit quicker. I set up a bowl of milk, a bowl of flour, and a bowl of seasoned panko. I don’t worry about moisture in the zucchini. One handed, dunk in the milk, dunk in the flour, tap off the excess on the rim of the bowl, dunk back into the milk, then dunk into the panko, then tap off the excess and on to the prepared cookie sheet. Drizzle a little olive oil on each before they go into the oven. Get every thing set up ahead of time because it’s a bit messy- but so good !!!!
Susan
I may try this with green tomatoes as an alternative to frying.
Karen in Montreal
Salt the zucchini and pat it dry, then drop each piece in a bowl of all purpose flour, toss a bit to cover all sides. Take it out, give it a little shake to get excess flour off, then slide the piece into the egg mixture, then the panko mixture. Filling will stick on much better. Extra work, but extra tasty.
Lillian
Why not give directions for doing this in an air fryer?
joe capp
how can you cook them in an air fryer? do everything the same then put them in and go? or would you change it a bit and how?
Rietta
This was quite good and a nice healthy appy alternative. I found the topping difficult to stay on and there was a lot left over, easily could have accommodated one or two more zucchini. I may lightly blitz the panko mixture next time to see if I can get more to adhere.
Edith
To get breading to stick on anything, let the breaded food rest on a rack for 5 - 10 minutes before cooking.
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