Oven-Fried Zucchini in a Crunchy Parmesan Crust


 

Recipe from 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.

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Oven-Fried Zucchini in a Crunchy Parmesan Crust

1 tablespoon extra-virgin 0live oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
4 small green or golden zucchini squash

Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet with the 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 room temperature.

Makes 4 servings.