Baked Zucchini Slices with Breading [Casserole, Side Dish, Main Course]
Breaded and baked zucchini slices bathed in velvety heavy cream will bewitch your taste buds! Whether a side dish or the main course, this restaurant-feel zucchini casserole is a surefire crowd-pleaser. Shall we?
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Background
If you have some zucchini left over and need a side (or even a main course!), look no further than our breaded and baked zucchini slices. (Don't worry - this is not another 'baked zucchini rounds with parm' dish!)
Our casserole is crafted from thinly sliced zucchini coated in a light, golden breading, and then baked to perfection in velvety heavy cream. The result is a tender, luxuriously textured dish everyone in your family will love!
This zucchini side goes great with roast, meat sauce, or even something lighter like pasta with feta. Yet, it truly excels when served solo!
Why You'll Love Breaded and Baked Zucchini Slices
- This side is easy to make, but has a major restaurant feel!
- You have everything you need to make it in your kitchen!
- This zucchini ends up perfectly tender and light, but not soggy!
Ingredients
Here are all the ingredients you'll need to make today's zucchini side: our fantastic baked zucchini slices with a breading.
- Zucchini: two regular-sized zucchini.
- Eggs: 3-4.
- Seasonings: stock powder, Vegeta, or bouillon plus salt and pepper to taste. Or use your favorite neutral seasonings. The trick is to let zucchini come into its own with a little encouragement.
- Flour: regular white flour is best. (If you've breaded food with different types, let us know in the comments!)
- Parsley: fresh is best, but dry will do.
- Heavy Cream: regular heavy cream, no substitutions.
- Salt: to help zucchini sweat out the moisture.
Instructions
Here are super-easy instructions to make today's baked zucchini slices.
Step 1. Peel zucchini. Cut each in half crosswise, then slice lengthwise. Sprinkle with salt, and pat dry after 25 minutes.
Step 2. Whisk eggs and seasonings. Dip zucchini first in flour, and then in eggs. Fry in very hot oil, a few minutes on each side.
Step 3. Mix topping ingredients. Place breaded zucchini into a baking pan. Pour the topping over it and bake.
Recipe FAQs
The zucchini, like eggplant, has some natural bitterness. The best way to get rid of it is to let it sweat out as much moisture as possible. Sprinkle it with table salt and let it rest for 15-30 minutes.
Let it sweat out the extra liquid before roasting! Peel it, slice it, and salt it on all sides. Transfer to a paper towel for 15-30 minutes (the longer the better). It will naturally expel extra water.
Absolutely. After it sweats out (with a little bit of help from your table salt), pat it dry thoroughly.
Handling
Serving: serve as hot as you can handle it, along with your main course. If the breaded baked zucchini slices are your main course, add some homemade bread or pogacha.
Storing: store zucchini slices in an airtight container for up to 24 hours in the fridge.
Heating: reheat (only once!) using your preferred method. Do not freeze!
More Sides
In addition to today's breaded and baked zucchini side, we love these too!
Thoughts?
If you make today's breaded and baked zucchini slices and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Baked Zucchini Slices
Equipment
- 1 smaller baking pan, round or rectangular (about 8-10 inches, 20-25cm)
- several paper towel pieces
Ingredients
- 2 zucchini medium-sized
- 3-4 tablespoons salt for 'sweating'
- 6-7 tablespoons white flour for breading
- 4 eggs, divided 3 for breading, 1 for topping
- 2-3 teaspoons stock powder or 1 vegetable bouillon cube, or Vegeta, divided
- oil for frying
- 16 ounces heavy cream
- 2-3 tablespoons fresh parsley minced
Instructions
- Peel zucchini and cut the ends off. Cut each zucchini in half crosswise. Take each half, and slice it into several pieces lengthwise. (You should have about 20-25-ish zucchini pieces.)
- Sprinkle zucchini slices with salt on all sides, and let rest for 15-30 minutes on a paper towel so it can sweat out the bitterness and extra moisture. (The longer the better.) At the end of this period, pat dry thoroughly.
- Heat oven to 390°F(200°C). Additionally, heat a generous amount of oil in a frying pan on the highest setting (about 5-10 minutes).
- In a large bowl, whisk three eggs, 1-2 tablespoons of stock powder, and salt and pepper. Place flour on a large plate. Now take each piece of zucchini, and dip it first in flour, then in the egg mixture, and then slowly place into the frying pan.
- Fry at the highest setting, and then lower the temperature down a little bit. It'll take about 3 minutes on each side at first, but later batches will take less time. (Due to the amount of zucchini slices you'll have to do this part in batches.) Watch to see that they're golden, but not burnt. As you take them out, layer them into your baking pan. You'll have 2-3 levels.
- Beat the remaining egg, and mix with heavy cream, parsley, and the remaining stock powder. Pour the topping evenly over the zucchini slices in the baking pan, and then transfer the pan to the oven. Bake for 20-25 minutes, turning the pan around midway through.
- Serve as hot as you can handle it, along with your main course. If this is your main course, add bread or pogacha. Store zucchini slices in an airtight container for up to 24 hours in the fridge. Reheat (only once!) using your preferred method. Do not freeze!
Video
Notes
- Nutrition
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