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.
Squash Hints, Tips, and Information, and more delicious
Oven-Fried Parmesan Zucchini
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
1 tablespoon extra-virgin
1/4 cup fine
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.