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Oven “Fried” Parmesan Zucchini Squash

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This “fried” squash recipe is really oven baked. You’ll never miss the crispiness of the fried though due to cornmeal, rosemary and Parmesan crisping up together in the oven! Healthy and yummy!

Ingredients

  • 2 whole Eggs, Beaten
  • 1 Tablespoon Milk
  • ½ cups Parmesan Cheese
  • ¼ cups Yellow Corn Meal
  • 1 Tablespoon Fresh Rosemary, Chopped
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 Tablespoon Olive Oil Or Olive Oil Cooking Spray
  • 2 whole Zucchini Sliced In Rounds

Preparation

Directions:

In one low flat dish or bowl, beat your 2 eggs well.

In another flat low dish or bowl, stir remaining ingredients, except oil.

Slice squash into pieces. Using tongs, dip first in egg, then in breadcrumb mixture, making sure to coat both sides of squash well.

Place on foil-line baking sheet that has been sprayed with cooking spray or brushed with olive oil.

Spray the tops of your squash with baking spray or drizzle with olive oil.

Bake for approximately 15-20 minutes or until the tops are browned.

Note: addition to recipe – bake at 425º on the top rack of your oven, flipping once half way thru!

4 Comments

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jamiebrookebrooks on 8.11.2009

I made these tonight with dinner and since I was in a bind for time I didn’t flip but finished the tops off with the broiler. Maybe that wasn’t such a good idea b/c they were a little dry even though they weren’t overcooked…but a little yougurt ranch dipping sauce did the trick! I also usually make mine w/ bread crumbs and will enjoy the addition of the rosemary to my usual.
Thanks!

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goldbu on 7.31.2009

I made this is yellow squash and loved it! Very good flavor from the Parmesan. I also cooked it at 400 and flipped halfway through. I will definitely make this again with all the summer squash I have!

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melissacurt on 7.24.2009

i made this yesterday. i wasn’t sure what temperature to cook it so i winged it @ 400. i also flipped them part way through cooking. i think i like a lot more “crust” than vegetable. i doubled the cheese and corn meal and halved the zucchini. next time i’ll add salt and garlic. it was tasty with tomato sauce!

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shecancook2 on 7.24.2009

Looks delicious!! I have a similar recipe for zucchini. I mix parmesan, bread crumbs, seasoned salt, pepper, and boullion (powder or crushed cubes)… Dip the zucchini in egg white, coat in the season mix, drizzle with olive oil and bake until crisp.

One Review

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graygang9 on 8.5.2010

Had these for dinner tonight and it was excellent!
I’m kind of a fly by the seat of my pants person, so I just eyeballed all of the measurements. My first batch I was a little heavy handed with the salt, and parmesan cheese is already pretty salty-but it still tasted good.
The cornmeal gives it a nice crunch even though it is not fried. The rosemary gives the taste more depth. I will be making these again because my husband LOVES fried zucchini, and I hate frying things!
I had a little trouble because I used freshly grated parmesan, it seemed like the cornmeal and everything else kept slipping to the bottom of the bowl. So in the beginning of the batch it was really cheesy and the end had a lot of cornmeal. I think that next time I might try it with that powdered parmesan stuff-that might help.

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