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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I've tried these crispy zucchini a few years ago, in another south italian village called Crotone, where I've worked as a babysitter for one summer. The woman who I've worked for was preparing this bake with another strange small and long zucchini, something like baby zucchini, which she sliced in half. Read more .Unfortunately I never found those zucchini here where I live but each time I have at home the fresh and large zucchini this is the way I prepare them. They became absolutely my favorites. I call these crispy zucchini because I never knew the real name of this recipe. She never gave it to me, but I saved it in my mind while I was watching her cooking. Ingredients:
3 large zucchini |
100 gr extra fine bread crumbs |
(gf: use your favorite gf bread crumbs) |
50 gr fresh grated parmesan cheese |
(lactose free: use any kind of vegan soy cheese you like, such as sheese ) |
1/2 tsp garlic powder |
1/4 tsp ground white paper |
1 tsp dry mint |
salt to taste |
butter or vegetable margarine |
Directions:
1. Wash and slice the zucchini to the long side, into not too thin slices. At this point you can boil them into a salten water or steam them, or you can do like mi: microwave them on max heat about 10 minutes. Once zucchini are tender, dry them and set aside.
2. Turn on the oven to 400°F. Grease a round or square baking pan with butter or vegetable margarine. Arrange baked zucchini slices over the bottom of the pan.
3. In a mixing bowl mix together the bread crumbs with the grated cheese, the dry mint, the garlic powder, white paper and saltto taste. Sprinkle this mixture well over the zucchini to cover them. Place some butter /veg. margarine pieces over the top and bake in the preheated oven about 15-20 minutes, or until it's crispy and golden brown. Serve immediately.
4. These are great with roasted bread, grilled white meat, fish or yogurt dressings.
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