Baked Zucchini with Homemade Bread Crumbs
Is your cup running over with zucchini? I love this time of year, when the harvest is beginning and everything is fresh. Now I know you know I am living where we can harvest all year long now, but I still love it. I’m not good at it, but I love it. I know that a lot of people have so many zucchini, so I thought I would share one of my favorite recipes with you to use some of it up, Baked Zucchini with Homemade Bread Crumbs.
Here in Martinique, I haven’t found dry bread crumbs at all, so I thought I would make my own so I could make this recipe on a regular basis. I bought a couple baguettes at the bakery down the street. They are one of the few things I found that aren’t super expensive, at 1 Euro per baguette. However, my friend who is from Romania said that they are expensive.
I cut them up into chunks, put them on a cookie sheet and baked them at 200° for about 90 minutes, stirring them at 45 minutes, until they were completely dry. Then I let them cool for about 15 minutes, popped them in the food processor and processed them until they were smooth. Now I have bread crumbs! Whoo Hoo!
Now for the zucchini. This is super easy. I bet you have loads of zucchini that you need to use. This is a great side dish or to be honest, I just eat it for lunch. Slice up the zucchini.
Dip the zucchini in the egg.
Cover the zucchini in the bread crumb mixture.
Be sure to get both sides, really well.
- 1 zucchini, sliced
- ¾ cup dry bread crumbs
- ¼ cup grated Parmesan cheese
- 1 Tbsp dry Italian seasoning
- 2 tsp garlic salt
- ½ tsp pepper
- 1 egg
- 2 Tbsp milk
- Preheat oven to 350.
- In one bowl, combine the bread crumbs, cheese and seasonings.
- In another bowl, combine the milk and egg. Beat it well.
- Dip the zucchini in the egg mixture and then in the bread crumb mixture, to cover the zucchini.
- Place on a greased baking sheet.
- Bake for 15 minutes, turn over and bake for 15 minutes more.
- Serve with marinara sauce or dance dressing.