My friend Kara has gotten me totally addicted to the baked zucchini from Crunchtables. Not kidding, I probably eat it 3 times a week or more. My mother-in-law brought over some zucchini from the garden the other day so I decided I would attempt to make my own version of this delicious dinner side.
3 large zucchinis, cut into rounds ¼ inch thick
3 large eggs
½ cup flour
½ tsp. garlic powder
1 tsp. kosher salt
1 tsp. ground black pepper
1½ cup bread crumbs
½ cup Parmesan cheese, finely grated
1 tsp. dried oregano
Preheat oven to 425 degrees. Line two baking sheets with foil. Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, ½ tsp. salt, and ½ tsp. pepper. In the second bowl, whisk together eggs, ½ tsp. salt, and ¼ tsp. pepper. In the third bowl, combine bread crumbs, Parmesan, oregano, and ½ tsp. salt. Working in batches, first dip zucchini in flour mixture, then transfer to egg mixture and toss until coated. Finally, coat zucchini in breadcrumb mixture. Arrange zucchini in a single layer on the baking sheets. Bake 15 minutes then using tongs, flip the coins over and cook for another 7 to 12 minutes more.
These were ok. Not quite as good as the ones I buy but definitely healthier. I think I should’ve cooked them a few minutes longer to get that desired crispiness.