Here is a recipe to use when you miss picking that zucchini and it becomes a monster. Just slice and treat it as you would if making schnitzel. You can shallow fry the schnitzels or as I have done, go for the low calorie oven baked version. You can use any of your favourite herbs or spices in the bread crumb mix to suit your own palate.
Zucchini Schnitzel, Oven Baked
- 2-3 large or overgrown zucchinis (the one I used was 35 cm long and 9 cm in diameter).
- 1 cup of dried breadcrumbs
- 1 cup crushed cornflake crumbs
- 1/2 cup finely grated parmesan cheese
- 1/4 cup finely chopped parsley
- 1/2 tsp spices to taste like cumin oregano, paprika, marjoram, thyme or nutmeg
- 1 egg, lightly beaten (important to bind if shallow frying) either or 1/2 cup milk for oven baking.
- 1/4 tsp salt
- ground black pepper
- 1/2 cup plain flour
- Pre heat oven to 180ºC F
- Slice zucchini into 1 cm rounds if large or alternatively if the zucchini are smaller slice lengthwise.
- In a bowl, crack a fresh egg and add salt and fresh ground black pepper and beat lightly with a fork
- Add any spices you may wish to use. I have used my favourite seasoning, McCormick Chicken Seasoning, that is a mix of thyme,sage, marjoram, rosemary, nutmeg, pepper,and paprika.
- In another bowl place the dried breadcrumbs, finely grated Parmesan cheese, and finely chopped parsley if you are using that.
- Dredge the zucchini slices in the plain flour and shake of the excess
- Then dip the slices in the egg or the milk and turn well to cover
- Place the slices into the breadcrumb mix and press the mix well onto the slices, turning over and making sure they are well covered
- If shallow frying, cook until the slices are golden carefully turning at least once
- If oven baking, carefully transfer the prepared slices onto a tray lined with baking paper
- Spray well with extra virgin olive oil spray
- Place in the oven and cook for 20 minutes
- Remove from oven, turn and spray the other side and cook for a further 10-15 minutes until the schnitzels are golden brown
- Remove the schnitzels to a cooling rack for a few minutes and serve while hot to accompany other cooked vegetables and a mixed garden salad.
Growing your ingredients – Growing Zucchini
4 thoughts on “Zucchini Schnitzel, Oven Baked”
you didn’t say what temperature for the oven.
Sorry I’ll fix this up. Temperature should be 180°C.
Since the zucchini are large, they have lots of big seeds, do they make a difference?
Hi Deb, Once crumbed and baked there are usually no problems. If there are too many you can slice the zucchini lengthwise to use the flesh and remove the seeds.