I think most of us like fried zucchini but for me I don’t want to eat all the fried stuff any more. So I’m always looking to try different recipes/or ideas on how to make the same foods to taste “fried” without actually frying them in the oil.
This recipe is great! My husband was really surprised that I had baked them in the oven instead of frying them out on the grill in oil. The trick is to cut the zucchini in larger pieces so they stay firm and don’t over cook. Enjoy!!!! For comments/questions email firstname.lastname@example.org
Canola or olive oil cooking spray
1 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons of fresh grated Parmesan cheese
1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten
Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
Combine flour, cornmeal,Parmesan cheese, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with more cooking spray. Bake until golden and crisp tender, about 8 to 10 minutes more. Serve hot.
As the weather warms up I know I will try this on the grill but using heavy foil. Delish!