I was lucky enough to get a boat-load of yellow zucchini from my sister a few weeks ago from her load of CSA goodies, and I made them into a quick baked and breaded side dish that is so good, that it can pass for a snack too. You are going to love these!
Just a few ingredients and it’s super fast once you get those few items lined up and ready to go:
Here’s the recipe and since I know you have all the ingredients already (including too much zucchini that you keep making the same boring-old way!) this one is a no-brainer to try!
Crispy Baked Zucchini Bites
4 small to medium green or yellow zucchini
1/3 cup italian dressing
1/2 cup bread crumbs (regular or seasoned)
1/3 cup grated parmesan cheese
1/8 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. dried basil
♦Preheat the oven to 400*. Line a rimmed sheet pan with parchment or spray it.
♦Get two medium sized bowls. In one, add the dressing. In the other bowl add the rest of the ingredients, and mix until combined.
♦Cut the zucchini into coins about 1/4 inch thick. Place them all into the dressing and combine until coated completely.
♦Dip each into the breadcrumb mixture until coated on all sides. Place on the parchment lined pan.
♦Bake for 10 minutes on one side. Flip them over and bake for another 10 minutes.
♦Remove from the oven and serve!
- This is a similar recipe to my favorite Crispy Chicken Nuggets recipe that I make all the time, or I also have used the breaded topping to bake tomatoes with some fresh basil and it’s fan-tab!
- If you have the breading left over, you can save it in the fridge for up to a week- so save it!
- I have used panko breadcrumbs too or a mixture of regular and panko and it adds a nice texture to this, so if you have them you can try that too.
Linking up with Meatless Monday!