The baked zucchini with panko they are a delicious and light side dish. The courgettes cut into slices are passed in the egg then covered with one tasty breading and cooked in a pan. A easy recipe that is brought to the table in half an hour.
Ingrediants
- 3 medium zucchini
- 3 tablespoons of flour
- 3 whole eggs
- 100 g of panko (or breadcrumbs)
- 50 g of grated Parmesan cheese
- 1 clove of garlic
- 1 sprig of parsley
- extra virgin olive oil
- salt
- pepper (or alternatively a pinch of chilli powder)
The baked zucchini with panko I’m a appetizing side dish And light which is suitable for various main courses of meat and fish.
The protagonist of the recipe, very easy and quick to prepare, is obviously the panko, the Japanese breadcrumbs which is obtained from white bread in a box and is presented in many small flakes. It’s its texture that makes it special for i fried which turn out a lot crunchy, dry And light: panko in fact tends to incorporate air making the fats slide better. Using the panko even cooked foods baked they are therefore particularly crunchy and delicious.
These are valid reasons why panko is becoming a must for those who want to add a touch of creativity to their dishes. And if you can’t find panko in stores, you can make it at home quite easily: you do toast in the oven a few slices of white bread in a box, after removing the crust. Let them cool completely then crumble them with a mixer.
Let yourself be inspired by the various proposals of baked vegetables that you find on the spoon and maybe try to prepare breaded asparagus or quick baked eggplants with panko. For a side dish of fried zucchiniinstead, we offer you the unmissable breaded zucchini stuffed with cheese.
OTHER TASTY RECIPES: Pan-fried courgettes, Roman-style fried courgettes, au gratin courgettes, sandy vegetables
How to prepare: Baked zucchini with panko
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
15 min – 20 min
- Portions
-
4
How to prepare: Baked zucchini with panko
To prepare the baked zucchini with panko, start washing the zucchini, dry them, trim them and cut them into slices about half a centimeter thick. Arrange the flour on a plate, break the eggs into a bowl and beat them lightly with a fork. In a separate bowl, combine the panko, grated cheese, minced garlic and parsley, a pinch of salt and ground pepper (or chilli if you prefer). Mix well.
Pass the courgette slices first in the flour, then in the egg and finally in the panko, breading them well. Arrange them radially in an oiled baking dish. Finish with a drizzle of oil and put in the oven, already hot at 220 °. Cook the crispy courgettes for 15-20 minutes.
Take the courgettes out of the oven with the panko and serve hot or lukewarm.
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