If we fry them they will be crispy, sure they will, but they will also be great browned in the oven and we will contribute to the body half of the half of calories. In addition, the batter we do only with egg white (You can even find it already packaged in all supermarkets), so if cholesterol is a problem, with this recipe you can give yourself a good tribute. Any sauce for dipping?

Baked breaded zucchini

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These baked zucchini are delicious and very crunchy

Ángela

Kitchen: cuisine
Recipe type: vegetables
Rations: 8

Total time:

Ingredients

4 medium zucchini
Breadcrumbs (better if homemade) to coat
2 egg whites
Sal Island
Pepper
Extra virgin oil
Grated Parmesan (optional)

Preparation

Preheat the oven to 200º C. Wash the zucchini well and dry; Slice neither too thin nor too thick, but leave the skin on.
Arrange the whites in a deep bowl and in another breadcrumb mixed with a little salt and pepper.
Salt the zucchini slices a little and pass them through the white and then through the breadcrumbs.
Place them on a baking tray lined with greaseproof paper or a silicone sheet, water with a thread of olive oil and bake at 200ºC until golden brown (15-20 minutes); you can sprinkle them with a little grated Parmesan if you feel like it before baking.

Note: to get a more perfect crunch, you can mix the grated pab with oat flakes in equal parts.

Recetín

Baked battered zucchini: crisp, very crisp

Baked breaded zucchini

Ingredients

Preparation

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