Oven Fried Zucchini Food

OVEN BAKED ZUCCHINI FRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
• Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.
• Combine the bread crumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
• Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

BAKED PARMESAN ZUCCHINI FRIES

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

OVEN FRIED ZUCCHINI CHIPS

Steps:

• Cut zucchini into 1/4 inch thick slices; set aside.
• Combine egg substitute and Italian dressing in a small bowl, stir well.
• Combine bread crumbs,
• Parmesan cheese and pepper in a small bowl; stir well.
• Dip zucchini in egg mixture, dredge in bread crumb mixture.
• Place zucchini on a baking sheet coated with cooking spray.
• Bake at 475 degrees for 5 minutes, turn and bake an additional 5 minutes or until golden.
• Serve immediately.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch dressing.

OVEN-FRIED ZUCCHINI

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Drizzle 1 tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
• Wash, trim, and slice the zucchini into 1/2-inch-thick rounds.
• Beat the egg in a small bowl.
• Spread the breadcrumbs out in a shallow dish. Stir the Parmesan cheese, salt, basil , and pepper into the breadcrumbs.
• Dip 5 to 6 zucchini slices into the beaten egg.
• Transfer to the breadcrumb mixture, pressing on both sides to coat.
• Shake off excess and place the coated rounds on the prepared baking sheet.
• Repeat with the remaining zucchini slices.
• Drizzle the remaining 1 tablespoon of olive oil over the zucchini.
• Bake for 8 minutes. Using tongs, turn the zucchini so the other side gets crispy. Bake another 5 to 7 minutes until golden brown. Allow the zucchini to cool on the pan for 2 minutes.
• Serve hot as a side dish or appetizer and enjoy.

OVEN-FRIED ZUCCHINI

Steps:

• Preheat oven to 475°F.
• Mix together bread crumbs, cheese, garlic powder, paprika,and pepper.
• In plastic bag combine oil, water, and zucchini; shake until moistened.
• Dredge zucchini in bread crumb mixture.
• Bake 10-12 minutes in single layer on nonstick baking sheet until golden.

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Steps:

• SAUCE: Coat bottom of a large pot with olive oil.
• Add onions, celery, and garlic and saute until tender about 5 minutes.
• Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
• Bring to boil; reduce heat and simmer for 1 hour.
• Stir and stir and stir.
• EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
• Mix eggs and buttermilk in bowl.
• Dip slices of dusted eggplant into egg mixture.
• In the same bag with the left over flour add seasoned breadcrumbs to it.
• Then dip eggplant into bag of seasoned breadcrumbs to coat them.
• Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
• Cheese mixture: mix all together.
• Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
• Top with extra grated cheese.
• Bake in oven at 325 degrees for 30 minutes.
• Serve with crisp Italian Bread and green salad.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 475°F Coat a large baking sheet with cooking spray.
• Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.
• Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
• Bake on the center rack for 7-10 minutes. Turn the zucchini and coat any floury spots with cooking spray.
• Continue to bake until golden and just tender, about 5 minutes more.
• Serve hot.