Foodie Friday: Baked Zucchini Parmesan

Zucchini, the vegetable of the summer.  It seems as if zucchini is super plentiful in the summer, to the extent that people are sometimes inundated with zucchini.  This happened to me a few years back.  I was determined to let NO produce from my garden go to waste.   I scoured and searched for different ways to prepare and use zucchini and I stumbled upon Baked Zucchini Parmesan.

What a find.  This recipe quickly became one of my all-time favorite ways to prepare zucchini.   No, not one of my all- time favorite ways.  This is the BEST way to make zucchini.  The light breading that coats the outside gives the vegetable the bit of a crunch but gives way to the soft and tender flesh of the zucchini.  The flavor of the parmesan bursts to life in your mouth.  This is truly heaven!

When I was young my mom once told me that making homemade onion rings was a labor of love.  We loved them and she loved us, so she took the time to bread the onions herself.  Every time I make Baked Zucchini Parmesan I think about the statement.  You see, they are a labor of love.  And while Jason knows that they baked zucchini parmesan is breaded and takes a few minutes of my time, so he rarely asks for them.  I quickly offer them because they are a labor of love.  I would definitely make them for him because I love him.  BUT, they are a labor of love for me also because I really do love these delicious bites of goodness!  I may think to myself for a hot second “I don’t want to take the time” but within seconds I am slicing and breading up my zucchini!  

I’m telling you, they really are that good!   Now honestly, if you wanted to you could mix the breadcrumbs and parmesan together and bread them as normal and fry them in a skillet of vegetable oil.  And admittedly, they are good that way but why bother?  That little dot of butter on top of the baked ones gives it the same flavor and taste and is so much easier!  

So here goes, I give to you the perfect Zucchini Recipe!

2 zucchini (medium) 

1 cup of plain breadcrumbs

1 egg

1 tbs butter

1/4 cup grated parmesan cheese

1. Preheat oven to 350 degrees.  Spray a cookie sheet with a non stick spray.

2.  Wash and trim the ends from the zucchini.  Slice the zucchini into 1/4 inch slices.

3.   In one bowl place bread crumbs.  In a separate bowl whip egg slightly with a fork to break the yolk.

4.   Doing one zucchini slice at a time dip first into the egg and then dip into the breadcrumbs to coat and place on the cookie sheet.  Continue until all slices of zucchini are breaded.

5.  Using the butter cut off a small sliver and place on the top of each zucchini disk.  Sprinkle the parmesan cheese over the top of the breaded zucchini

6.  Place in the preheated oven for 20 minutes or until the zucchini slices are golden brown.

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