Crispy Baked Zucchini
I prefer to bake the zucchini in batches, as it allows the first tray to cool a bit, so the kids can dig in without burning their mouths once I bring them to the table. This also lets me multi-task, since it takes time to get the second tray coated, and ready to bake. You can certainly coat them all at once, and bake both trays, just keep an eye on them, as you may need to alternate the pans in addition to turning each slice halfway through the baking time.
- 3 medium to large zucchini, sliced into ¼-inch thick rounds
- Extra virgin olive oil, for coating the pan & drizzling
- All purpose flour, about 1 cup (145 grams)
- Panko breadcrumbs, about 2½ cups (140 grams)
- 3 large eggs
- Freshly ground black pepper, to taste
- Preheat the oven to 475F (245C). Lightly drizzle two rimmed baking sheets with some of the olive oil. Place the flour and breadcrumbs each in separate shallow dishes (pie plates work very well).
- Add the eggs, salt and pepper to a deep bowl, and beat with a fork to combine.
- Coat each slice of zucchini as follows: gently press into the flour, flip and gently press again to coat both sides. Use a fork to dip the slice in the egg and lightly coat both sides, shaking off any excess egg. Dip the slice into the panko, using your fingers to brush some crumbs on top, and gently press the zucchini so the crumbs stick. Place the fully-coated slice on the prepared baking sheet.
- About halfway through coating the slices, one tray will be full. Drizzle the slices lightly with some oil. Go ahead and bake those slices for 15 to 20 minutes, turning halfway through, until golden on both sides. You can coat the remaining slices, set them on the second tray and then pop them in the oven once the first tray comes out. (see headnote)
- Transfer the slices to a paper-towel lined plate for 1 to 2 minutes to absorb any excess oil. Serve hot, warm or even at room temperature. Leftovers may be stored in a covered container and heated in a 350F oven for 10 minutes.