Baked zucchini is a simple dish that cooks quickly. Delicious while hot. After cooling, baked zucchini is also tasty, but the breading damp, and the crust becomes not crispy.

Summary

Ingredients

• Zucchini or zucchini – 2-3 pcs. (small, young)
• Bread crumbs – 100-120 g (incomplete glass)
• Garlic – 1-2 cloves
• Eggs – 2 pcs.
• Hard cheese – 80-100 g (I used parmesan)
• Italian Herbs Blend – 1 pinch (3-5 g)
• Vegetable oil
• Salt
• Ground black pepper

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Instructions

1. I washed them, wiped them off, and first cut them into plates about 1.5 cm thick.
2. And then in cubes.
3. He smashed two eggs into a plate, added a clove of garlic squeezed through a garlic maker, and beat them well with a fork. You can grind the garlic gruel with a pinch of salt.
4. Grated cheese on a fine grater. The finer, the better it will stick to the squash sticks.
5. On a separate plate, I mixed crackers with herbs, salt, pepper, and grated cheese, mix well to get a homogeneous mixture.
6. He warmed up the oven to about 200 degrees. I covered the baking sheet with parchment paper and slightly greased it with vegetable oil. I dip the squash cubes in the egg.
7. Having shaken off the excess, sprinkle with breading on all sides and spread in one layer on a baking sheet. Sprinkled with olive oil on top and put in the oven. I have a Soviet gas oven, I placed the baking sheet on the top shelf so that the heat from the ceiling would brown the zucchini on top.

   

8. 10-15 minutes and breaded zucchini are ready. I like it when they are not quite soft but crunch a little. Cooked in this way, baked zucchini are juicy and contain almost no oil. If you are interested, try it.