Breaded Zucchini Circles Recipes

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Season zucchini pieces with salt.
• Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
• Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
• Bake zucchini in preheated oven until golden brown, about 15 minutes.

Steps:

• Preheat oven to 450°.
• Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.
• Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.
• Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.
• Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.

Steps:

• Preheat oven to 400 degrees.
• Prepare baking sheet with heavy spray of non-stick cooking spray.
• Place eggs or egg substitute in shallow bowl; set aside.
• Mix together dry ingredients in another shallow bowl; set aside.
• Cut zucchini into fingers 3/8"x3".
• Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
• Place on baking sheet.
• Lightly spray tops of zucchini with non-stick spray.
• Bake at 400 degrees for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
• Serve with marinara dipping sauce, if you desire.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
• Bake in the preheated oven until soft, about 30 minutes.

Steps:

• Preheat oven to 400*
• Slice the zucchini into 1/4 inch thick circles or cut into strips.
• Mix the mayonnaise, and egg together , and dip each zucchini slice into mixture.
• Mix the bread crumbs and pepper together and parmesan cheese and spread this mixture out on a flat plate.
• Press each zucchini slice into the bread mixture, coating both sides.
• Arrange the coated slices on a slightly greased cookie sheet and bake for 25-30 monutes.
• Turn once.
• The zucchini should be tender no the inside but crisp on the outside.

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!