Herb Crusted Zucchini
Delicious either baked or pan fried. And a great way to get the kids to eat some zucchini.
This works well with yellow summer squash and pattypan squash also.
Utensils needed: 3 rimmed sheet pans, 1 bowl large enough to hold 1 zucchini piece at a time for the whisked egg
1 cup either Gluten-Free Erewhon Crispy Brown Rice, crushed in a food processor
or organic panko if you don’t need to eat gluten free
¼ cup Frontier Herbs brand d’Provence or Italian Seasoning
1 tablespoon garlic granules or powder
1 tablespoon onion powder
sea salt to taste (approximately ½ teaspoon)
freshly ground pepper to taste
The rest of the ingredients
2 – 3 large eggs, whisked in a bowl large enough to dip the zucchini pieces into. Start with 2 eggs. You can always
add another if you need more.
3 – 4 tablespoons organic white rice flour for gluten free or white or spelt flour
3 medium zucchini cut in half crosswise then in ¼ slices
¼ cup sunflower, coconut or olive oil if you’re going to pan-fry these
If you’re baking these preheat the oven to 375º.
Combine the ingredients for the herbed crust
In a bowl combine all ingredients for the herb crust: panko or crushed Crispy Brown Rice, herbs d’Provence, garlic granules, onion powder, salt and freshly ground pepper.
Organize the herbed crust, egg and flour
Put ¼ cup of the herbed crust mix onto a rimmed sheet pan. I prefer to put small amounts of the mix on a pan rather than the whole amount because:
1 – You might have some left and if it gets goopy from the eggs you have to throw it all out rather than being able to
save it for future use.
2 – The mix gets goopy (as mentioned above) as your dipping the flour and egg coated zucchini into it. It’s hard to use when goopy. Adding fresh mix as needed works best to coat the zucchini evenly.
Put 3 tablespoons flour (either organic white rice flour or organic white or spelt flour) on another rimmed sheet pan. You can add more later if you run out.
Organize your workspace placing the sheet pans and bowl side to side.
Start with the flour, then place the whisked egg next to that pan, then place the pan with the herbed crust mix next to the egg. Have the empty sheet pan on the end.
It also helps if you use one hand for dipping the zucchini into the flour then the egg and keep the other clean to cover the zucchini with the herbed crust mixture.
Coat the zucchini
Put several pieces of zucchini into the flour turning to completely cover the zucchini.
Then dip the pieces, one at a time, first into the egg (Sometimes the egg doesn’t completely adhere to the zucchini. If this happens just dip it back into the egg before you put it into the herb crust). Next place onto the herbed crust mixture. Using your clean hand coat well with the herb mix. Put the coated zucchini onto the clean sheet pan.
Baking the zucchini
If you’d like to avoid the oil put the sheet pan the zucchini is now on into a 375º oven for 12 minutes. They come out delicious and crunchy. I’ve done this without any oil or parchment paper on the pan and they come right off the sheet. But if you’re concerned they will stick put parchment paper on the pan before you start dipping the zucchini.
Pan-frying the zucchini
For a more rich tasting dish you can pan-fry the zucchini.
Put ¼ cup oil – either olive, coconut or sunflower oil into a 12” skillet. Heat the oil on a medium-high heat.
Doing this in batches, pan fry the zucchini till golden brown on one side, then turn to the other side and pan fry till golden brown. Place fried zucchini on several layers of paper towels to drain. Repeat.
You can keep the zucchini warm in a 250º oven for a little to serve them hot.
Serve with honey-mustard or a mustard-dill sauce.
These guys will definitely get soggy in time because the zucchini weeps, but will crisp up a bit if you put them in a 350º oven for a few minutes. If I have them leftover I really don’t care about the slightly soggy consistency the next day. But that’s me! Not too picky as long as it’s tasty.
Variations on a theme
There are so many delicious flavors you can introduce to the crust. As long as you are using dried herbs or spices it’ll work.
Here are some suggestions: Chili powder, any type of curry powder, cayenne, marjoram, rosemary, sage, blackening spice, lemon, orange or lime zest. Play around with the seasonings to create something new.
I’d love to know what you do with it!
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