Now is the zucchini season and we can see them in all sorts of variants. We are used to cook them in soups, in casseroles, in moussaka, stews and mostly rolled in flour and fried (the last option I must admit that my family really likes it).
However, in this zucchini recipe, the taste is not inferior to what we are used to. And it should be noted that prepared with low-carb ingredients, they are extremely light and suitable for a regime to follow in the warm summer days.
Here is the recipe:
INGREDIENTS:
DIRECTIONS:
Cut the zucchini in slices without peeling them. Sprinkle salt and leave them in a bowl for about 20-30 minutes to drain the water.
Beat the eggs in a bowl with a fork. Pour the parmesan cheese or the cheese mix into a plate. Take a slice of zucchini, dip it first into the beaten egg, and then roll it evenly into the cheese.
Arrange the zucchini slices in a baking tray covered with baking paper. I have a silicone pad with small pyramids and I used it because the hot air from the oven goes around the slice and thus they roast better.
Bake in a preheated oven for about 20 minutes at 200 degrees.
The zucchini should get a nice golden tan.
Serve with the sauce.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Cut the zucchini in slices without peeling them. Sprinkle salt and leave them in a bowl for about 20-30 minutes to drain the water.
Beat the eggs in a bowl with a fork. Pour the parmesan cheese or the cheese mix into a plate. Take a slice of zucchini, dip it first into the beaten egg, and then roll it evenly into the cheese.
Arrange the zucchini slices in a baking tray covered with baking paper. I have a silicone pad with small pyramids and I used it because the hot air from the oven goes around the slice and thus they roast better.
Bake in a preheated oven for about 20 minutes at 200 degrees.
The zucchini should get a nice golden tan.
Serve with the sauce.
