Summer means farmer’s market finds + fresh garden spoils – which are undoubtedly some of my favorite foods. The labor of love that goes into growing and preparing food from garden to table is filled with far more flavor and love than any store bought item I’ve tasted (local co-op fare aside.)
Zucchini deserves far better, in my opinion, than a restaurant side dish of a quick sauté in EVOO or in a pasta primavera. A beautifully fresh summer variety of squash, I love to cook it so that it retains a bit of it’s crunch. I’ve been making this side dish for years and it’s quickly become mine and my husband’s favorite summer alternative to fries. It’s loaded with flavors, and sometimes I like to add in fresh herbs readily available from the garden like dill, chives or rosemary.
This recipe is a great canvas for layering flavor. I’m particularly fond of the sharp hint of parmesan cheese and crunch from the gluten free bread crumbs. If you’re not running with the gluten free crowd, panko bread crumbs are a lovely substitute. Enjoy the spoils of summer + all their beautiful bounty!
Recipe yields 2 sheet pans – or approximately 32 rounds,
depending on the size of the zucchini.
- 2 medium to large size zucchini, sliced about 1/8″ thick
- 2 gluten free bagels or 4 slices of gluten free whole grain bread – I love using Canyon Bakery Everything Bagels
- 3/4 cup grated parmesan cheese
- 2 beaten eggs + splash of milk, whisked together
- Salt + pepper to taste
- Preheat oven to 400. Line two baking sheets with parchment paper and set aside.
- Slice the zucchini into 1/8″ rounds.
- Using a food processor, pulse the gluten free bread, parmesan cheese + a pinch of salt and pepper until it resembles bread crumbs. Place in a glass container.
- Whisk together the eggs + splash of milk until incorporated. Place in a separate glass container to use as a dredge. (see above photo)
- Coat each zucchini round in the egg + milk dredge, followed by a thin coating on each side of the breadcrumb + parmesan mixture. I gently press the crumbs to each round while applying to ensure it’s properly breaded.
- Place each round on the lined baking sheets + bake 25 minutes, noting that smaller rounds will bake quicker than larger rounds (read as keep your eyes on the little darlings as they bake.) I like to flip mine over halfway through the baking process, though not necessary. They should have a nice golden brown hue, but still be firm enough to hold. No soggy vegetables here.
- Eat as is, or with your favorite sauce. My husband enjoys a horseradish sauce on occasion.
Enjoy + thanks for stopping by Girl Meets Kitchen!