Sunday, July 24, 2011

Oven Fried Zucchini

This side dish/appetizer is inspired by the fried zucchini at Maggiano's, where my bestie, Regan, had her rehearsal dinner a few weeks ago (hey, girl, hey!). Our entire table was OBSESSED with this zucchini, and I immediately knew that I wanted to try to make it at home. I'm not a huge fan of frying things in oil (except for fried chicken, recipe soon to come), so I tried oven frying it in panko. It turned out well...although you definitely need to eat it with a fork (I don't think you can really get that handheld quality without frying in oil). Here's the recipe!


2 large zucchini, thinly sliced into ribbons
2 c. panko
1 tsp. sea salt
1 tbsp. pepper
2 tbsp. italian seasoning
1 tbsp. garlic powder
2 eggs, whisked


Preheat oven to 400 F. Individually, dip zucchini into egg and then into panko, salt, pepper, garlic, italian seasoning mixture, making sure to coat thoroughly. Place each coated piece onto a half baking sheet. After coating every piece, sprinkle remaining coating on top of zucchini. Bake at 400 for 10 minutes, then broil (or bake as high as your oven will go) for 10 minutes. Serve with lemon aioli.

Lemon Aioli

Mix 1 tbsp. mayo, 3 tbsp. lemon juice, 1 tsp. parsley, 1 tsp. garlic powder, salt and pepper until smooth.

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