My summer garden has started producing lots and lots of zucchini! As exciting as it is to go out each morning and find a new one or two waiting for me, I’m starting to stockpile the vegetable. I use it mainly for sides at dinner and in large quantities in zucchini bread, and yet, here I am, still needing to come up with other ways to use it up.
To break out of my “side dish” comfort zone I lightly breaded and baked the zucchini slivers and served with a bit of D-E-L-I-C-I-O-U-S garlic aioli. These are great as hors d’oeuvres, snacks, or sides. I was a little worried about baking, because they can get so soggy, but I wanted to avoid frying, and I thought this method worked well.
Baked Zucchini Bites with Garlic Aioli
– 2 medium zucchini, sliced in 1/4″ rounds
– salt, pepper
– 2 eggs, lightly beaten
– 1/2 c. Panko bread crumbs
– 1 tsp dried parsley
– 1/2 tsp garlic salt
– 1/4 c. Parmesan cheese
– olive oil spray
– 1/2 c. mayonnaise
– 1 garlic clove, minced
– 2 tsp lemon juice
1. Preheat the oven to 450 degrees. Line the bottom of a broiler pain with foil. Lightly coat with non-stick spray. Wash and slice the zucchini into 1/4″ rounds.
2. You’ll need 3 bowls, one for the eggs, one for the panko mixture, and one for the aioli.
– In one bowel, lightly beat the eggs
– In another, add the panko, Parmesan, parsley, garlic salt, salt and pepper to taste
3. Set aioli aside. Dip each slice of zucchini into egg mixture, coating each side – allow excess to drip off, and then lay in panko mixture. Coat both sides. Place onto baking sheet. When finished with all rounds, spay the tops of the zucchini with olive oil spray and put them in the oven for 30 minutes, or until golden brown.
4. Remove from the oven and serve immediately.
5. Enjoy 🙂
Nutrition: Per 5 Zucchini Bites
Nutrition: Per 1 tbsp garlic aioli
What are your favorite ways to cook zucchini?