Ingredients
4 zucchini
1 cup breadcrumbs
3 cups parmesan
grated
1 fresh mixed herbs
chopped
1 egg
beaten
1 cup milk
1 cup plain flour
Equipment
- 1 Oven
- 1 Oven tray
- 1 Baking paper
- 1 Bowls
Instructions
- Preheat oven to 220°C (200°C fan-forced). Wash zucchini and cut in half lengthwise, then in half or thirds again, depending on how thick. If zucchini are extra long, you can halve them horizontally as well.
- Make coating by combining breadcrumbs with parmesan and herbs. Season well. Combine egg and milk together in a separate bowl.
- Coat zucchini by first dusting pieces lightly in flour. Then dip in the egg mix. Finally, coat well with breadcrumb mixture.
- Place crumbed zucchini on an oven tray lined with baking paper. Bake for 20-25 minutes until golden and crispy.
- Serve with a dipping sauce of your choice.
Notes
Tip
Choose smaller zucchini – this way the pieces will crisp up on the outside without going soggy in the middle.
Variation
Serve with a spiced yoghurt dipping sauce. Sour cream and sweet chilli sauce would also be delicious.
Variation
Make gluten free with a corn or rice crumb mixture (available in supermarkets) and gluten-free flour for dusting.
