Recipe from the cookbook
Squash – A Country Garden
Cookbook by Regina Schrambling.
Zucchini is traditionally fried in a
hot skillet in lots of oil, but cooking it in a crust in the oven leaves
it less greasy and far more savory. These can be served hot as a side
dish or at room temperature as an hors d’oeuvre. Sticks or rounds of
other summer squash, such as cymling, lita, or crookneck, can be prepared
the same way.
Tips, and Information, and more delicious
Oven-Fried Zucchini in a Crunchy Parmesan Crust
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
1 tablespoon extra-virgin
1/4 cup fine
1/3 cup grated
Parmesan Cheese (Parmigiano-Reggiano)
1/2 teaspoon dried rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 small green or golden zucchini squash
oven to 400 degrees F. Lightly grease a heavy baking sheet with the
olive oil and set aside.
In a shallow dish, combine the bread crumbs, Parmesan cheese,
rosemary, cayenne, salt and pepper, and mix well.
In a second
shallow dish, lightly
beat the egg.
Trim the ends of the squash. Cut each squash in half lengthwise. Lay
the halves flat and cut in half lengthwise again. Then cut the
strips in half crosswise. Dredge each piece first in the egg and
then in the Parmesan mixture, coating evenly. Arrange well spaced in
a single layer on the prepared baking sheet.
Bake in the
oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7
minutes longer, or until crisp and lightly browned. Serve hot or at
Makes 4 servings.