Did you plant one or two squash plants in your
garden this last spring? If you are like me you probably planted a few
different varieties and have a plethora of summer and winter squash
vines crawling across the yard. The most prolific squash I come across
is zucchini. Whether it is in your own garden or if your co-workers and
neighbors are sharing the wealth there are ways to cook and enjoy
One of my favorite is this recipe is Oven-Fried
Parmesan Zucchini from the cookbook Squash – A Country Garden
Cookbook by Regina Schrambling. Zucchini is traditionally fried in a
hot skillet in lots of oil, which can leave it soggy. Try oven frying
instead; the result is crunchy, savory and healthy. This summer squash
recipe has a delicious parmesan crust giving the zucchini a whole new
Serve the zucchini fries hot as a side dish or at room temperature as a
hors d’oeuvre. Cut the squash in sticks, rounds, strings or fries and
add your favorite spice, like chili powder, oregano or dill. Be creative
and don’t be shy when you try this great recipe. Good news, you can
apply this to other summer squash, such as cymling, lita, or crookneck
Squash Hints, Tips, and Information, and more delicious
Oven-Fried Parmesan Zucchini Recipe:
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
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 small green or golden zucchini squash
Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet with the olive oil and set aside.
a shallow dish, combine the bread crumbs, Parmesan cheese, rosemary,
cayenne, salt and pepper, and mix well; set aside
In a second shallow dish, lightly beat the egg; set aside.
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 zucchini piece first in the beaten egg and
then in the Parmesan mixture, coating evenly. Arrange in
a single layer on the prepared baking sheet (leaving space between
each prepared zucchini piece.
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 room temperature.
Makes 4 servings.