Best Crispy Zucchini Rounds With Dip Recipes
CRISPY ZUCCHINI ROUNDS WITH DIP
These are so addictive that I bet you can't eat just one! The quick dip takes this dish over the top.
Provided by Nif_H
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in frying pan over medium heat.
- Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
- Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It's best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don't get coated or remove the coating from the zucchini.
- Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
- While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.
Nutrition Facts : Calories 728.5, Fat 28.7, SaturatedFat 5.5, Cholesterol 113.4, Sodium 2191.8, Carbohydrate 103.6, Fiber 7.1, Sugar 27.7, Protein 18.2
CRISPY BAKED ZUCCHINI
The most amazing crispy baked zucchini with Parmesan cheese, panko breadcrumbs, and garlic. Ready in less than 20 minutes!
Provided by Kristen McCaffrey
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- In a large bowl, toss the zucchini with olive oil, salt, and pepper. Lay flat on a prepared baking sheet in a single layer. Use a second baking sheet if needed.
- In a small bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning, Carefully sprinkle over the zucchini.
- Roast until tender, about 12-16 minutes depending on thickness. Zucchini should be tender and topping should be browned.
Nutrition Facts : ServingSize 3/4 cup, Calories 114 cal, Carbohydrate 11 g, Fat 6 g, Protein 6 g, Fiber 3 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 138 mg, Sugar 6 g
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
FRIED ZUCCHINI ROUNDS
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in egg, then in bread crumbs. If you do it once with the zucchini slices, you get a deeply craggy, golden shell surrounding a tender vegetable chip. Dip it twice and it's twice as good.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.
- In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 307 milligrams, Sugar 3 grams, TransFat 0 grams
OVEN-BAKED CRISPY ZUCCHINI ROUNDS
You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
- In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
- Place the egg whites into a shallow bowl.
- Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
- Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
- Place on a greased baking sheet.
- Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
- As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
- Delicious!
Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8
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