This recipe is so easy and baking them in the oven instead of frying not only makes them healthier but also makes a big batch come together in a pinch. I throw them in the microwave 2-3 minutes, depending on size, take out and quickly and grate fresh parmesan on top and stick them under the broiler (toaster oven). I also blot the zucchini first to strip some moisture. Notify me via e-mail if anyone answers my comment. Thanks for the recipe. They'll be even more pithy and prone to getting soggy. If way too thick, add a touch of water. Not only does it add flavour (umami booster! I made this tonight and my husband that doesn’t eat zucchini had seconds. Cuídate! I’ve made these, best thing to do when you slice them is put salt on each one and soak in paper towel and that gets the moisture out of the zucchini!! Top with a layer of fried zucchini. Why not put olive oil and spices in a bowl and whisk everything together, then lay them onto the baking sheet and THEN sprinkle them with parmesan cheese? I made them last night. Heat a small amount of oil in a non-stick pan over medium-high heat, add heaping tablespoons at a time and flatten slightly. Maybe a higher temp. Sounds like a great recipe and great comments. Although I rolled my zucchini in the olive oil then dredged the spears in the parmesan mixture. Made this tonight as a side dish and my family LOVEd it! I got a lot messages asking for the recipe, but I made it up. Made the BEST hot wings ever with a crispy, cheesy crust! Made these for my guys tonight and received rave reviews. About 15 min left to go with *correct* rack usage this time, fingers crossed. 400-425 for 20 min. , These aren’t quite as fully parmesan coated as those, but it’s all in the same spirit: parmesan = crisp  – Nagi x. Didn’t want to spent the money on spices so used an Italian seasoning I already had. Your Privacy Choices: Opt Out of Sale/Targeted Ads. Great recipe. Made it for the first time, and next time will be deliscioso great..! You get a better coating that way. Mine turned out soggy twice (once burnt on the top from the broil) at the same time. My whole family plus a picky eater asked me to make this more ofren. I have seen mainly recipes that work better if you raise the food off the bottom of the pan. Gebackene Zucchini werden mit Parmesan bestreut. I had 2 small and 2 medium zucchini so I used 3/4 cup parmesan / regianno cheese, t tsp each of the herbs and 1/2 tsp garlic. Regarding the do not listen comment. Jessica, you can flip them over halfway to get more crunch on both sides. Well done!!!! Thank you. Sautee for about 3-5 minutes, just long enough to soften the onion. I have not tried it myself but I don’t see why it wouldn’t work! Taste was great- the cheese was crispy but my zucchini got soggy. My husband loved them. She probably did not. Those were amazing. One question, I am hosting xmas eve and wanted to use this recipe since we are doing an “all apps!” feast. The rest of the family dipped them in ranch. I made these and they were delicious. I love this recipe, which is saying a lot because I am not a zucchini fan. Thank you for your work to produce this. I made it this past weekend and my husband is already asking for it again! . I substituted 1/3 of the grated parm for panko bread crumbs. Sugar content is found in all serving sizes and types of zucchini. I haven’t made this yet but has anyone tried a lower-calorie version, such as egg whites and just a sprinkle of cheese!? They are crisp for about 20 minutes, and then they go back to being zucchini. REZEPTE. But that didn’t make sense either so I started reading the comments and now I get it. Unfortunately, without further recipe testing, I cannot answer with certainty. Everyone loved them. He said they are terrible and took the whole pan with him. Sounds like user error. Will be making these regularly over the zucchini season. I just used less cheese. I made these last night for dinner. I used Kraft Parm this time and it was still delicious!!! Acabo de descubrir esta receta en Pinterest y me alegro de haber llegado a un blog tan elegante y refinado como el tuyo, lleno de recetas que quisiera probar ya mismo. Me gusta que indiques de dónde está tomada la receta y que te detenés en detalles que marcan la diferencia entre un buen resultado y uno grandioso. It makes a very fancy looking side dish. I would dip them into a nice marinara sauce as an appetizer. Do you peel off the skin? The recipe serves six, Matthew so the nutrition is for a single serve/1 fritter! I have so much zucchini in my garden! I have grown my 1st zucchini plant that produced the veggies this year and am looking for different ways to cook them. it’s not kind to blame others for your errors. Once oil has heated, dip a zucchini slice into the egg, coat it in the parmesan mixture, and then place it into the frying pan. These look delicious and I am planning to make them very soon. I used a roasting rack. Love this recipe. My zucchini was not crisp. Squash of ant type is not necessarily a favorite with many – but this recipe will change their mind! Whoever you are you can’t be Italian or worse a cook!!!! Delicious, and my husband didn’t even miss the pasta. As far as the rest, at least I can eat all the crusty cheese that fell onto the pan. Anything fried is a winner in my book. Rinsed them dried them them proceeded with the recipe. What to Serve With Baked Zucchini Fritters. In a medium skillet set over high heat, add 1 tablespoon of olive oil and the onion. Very nice recipe. Your recipe has been a success every time I’ve made it! In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. And so easy. What would you serve these with? Did you remove the seeds? I’d vote for the honey-sesame chicken nuggets as my favorite. It was the first thing they tried/ate. http://www.thekitchn.com/kitchen-basics-how-to-use-your-112585. we ate them right out of the oven. Thank you for such an easy and super delicious recipe! panko bread crumbs … I’m Team Panko. The baked Parmesan zucchini was delicious but even with non stick spray, the cleanup of the cooling rack was ridiculously difficult. I’m sorry that this recipe did not turn out the way you had imagined. I put the olive oil in a bag and gently moved the zuccini around to coat. I love zucchini anything, and parmesan and garlic especially! I tried placing cookie cooling grates in the pans that I already have – worked good but not perfect!I finally went to out and bought a roasting pan with a flat grate in it! It was damn delicious as always. I just made this, and I have to say THE BEST ZUCCHINI RECIPE EVER. I made these tonight with a zucchini right out of my garden! Whenever I make them on the stovetop they are too mushy. Spoon marinara sauce on the bottom of a 9 x 13 casserole dish, just enough to coat it lightly. I was a little heavy handed w/ all the herbs and will prepare same way next time too. Add the cheese only right before the broil part and it worked better the third time. It takes longer, so next time I will cut then vertically, but thiner than 1/4. Delicious recipe, very easy to follow. or not enough heat,   I stick mine  in a  500 deg  bbq grill on top indirect heat. This may be a silly question, but do you peel the zucchini first? Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day! It was an older oven. . if so, what’s the best way to reheat? Your email address will not be published. thanks so very much and have a wonderful day. Unfortunately I do not as I have never cooked with shishito peppers before. put some Italian panko over it, then some very thin sliced fresh garlic and then your yummy stuff. Nun genieße aber erst mal frittierte Zucchini-Blüten. Crisp, tender zucchini sticks oven-roasted to perfection. Two Twenty One is where I share a mix of everything-- decor, gardening, organization, motherhood, and more! Hi Chung-Ah,my name is Patty. I love zucchini I cooked it all the time! Thank you so much for a recipe that is going into my forever file ❤. Going to try it today. Tasty Ceramic Non-Stick 16-Piece Cookware Set, Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown, This site is protected by reCAPTCHA and the Google. Greetings from Austria They were super delicious. Start by salting the grated zucchini and let it drain for 15 minutes, then wrap it in a kitchen towel, twist tightly, and wring out the liquid. I did a couple of my own little adjustments. Place the foil oil-side down on the baking dish and tightly cover. x. We’ve made this twice and both times I’ve added 15-20 minutes more and they haven’t gotten tender. Stir together breadcrumbs, cheese, salt, pepper, garlic, onion, and Italian seasoning. I also just threw some grape tomatoes in the pan, which soaked up the extra seasonings and juice, and they were AMAZING. Ich koche. Based on my limited understanding on it from reading on the internet. Love zucchini, and thank you for posting! Our toddler kept asking for more and she doesn’t usually like anything with zucchini in it! You can leave them in the oven to reach broiling temperature. Thank you for simple and yummy . Baked Zucchini Fritters with Parmesan are a delicious and easy way to use up the seasons bounty OR a delicious side dish any time of year! Oh my goodnes, these are so delicious. And when you get older, like me, you have to read it 3 or 4 times! I see that they call it a Parmesan mixture! Your daily values may be higher or lower depending on your calorie needs. The zucchini sticks were delicious and flavorful. Can not wait to try them. 375 for 15 minutes. Using a small scoop, or a soup spoon, scoop batter onto tray. I added a little Creole seasoning to the breading…YUM!!! They were also terrific the next day – straight from the fridge. Set aside. I didn’t want any confusion, I did include all the spices after the salt and pepper. I prefer grilling it the best, but when I do use the over to bake them it does indeed work best to use a cooling rack while baking, and on top if that I like to salt the zuchinnis and let them drain before hand (1-2 hours) to avoid sogginess. This is delicious! Now I’m wondering if they could be made on the grill because it’s too danged hot to turn the oven on right now? Required fields are marked *. I’m obsessed with zucchini. Anyways I think adding salt to them and letting dehydrate a bit and def using a baking rack will let these crisp up. It’s definitely make it’s way too my cookbook as tried and tested recipe. I did the Italian panko, Parmesan and added smoked paprika. Baked at 400 for 18 minutes…perfect!!! Can these be stored to eat the next day? Can you make them in the microwave? So, if you are serving to company and you want them crisp, cook them a bit extra, and make them the last thing you p ut out, because I know that tomorrow my leftover zucchini will be quite soggy. I’ve been making this for about 2 years now. Thanks for the delicious recipe. I brushed the olive oil on and then rolled the zucchini in it. After reading all the reviews, I went with a 400 degree oven for 15 minutes & broiled between 3 & 4 minutes. I go with a medium-high setting. Also cut some tomatoes in half, brushed with oil and topped with same mix and cooked together. It’s certainly not like the texture of fried chicken! Probieren Sie dieses und weitere Rezepte von EAT SMARTER! But it added a whole lot of flavor! Perfect! Crisp-tender really is the perfect description, with the crunch coming not from the cooking or crust, but from not overcooking them yet having a nicely browned herb-parmesan coating from the last few minutes under the broiler…We will definitely make these again….

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