Crispy Zucchini Rounds With Dip Recipes

VEGAN CRISPY BAKED ZUCCHINI ROUNDS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets lightly with olive oil.
• Mix flour, cornmeal, Italian seasoning, salt, black pepper, and garlic powder together in a bowl.
• Lightly spray both sides of zucchini rounds with cooking spray. Dredge rounds in flour mixture, slightly pressing it into the zucchini. Arrange coated rounds in a single layer on the prepared baking sheets.
• Bake in the preheated oven until browned on the bottom, 5 to 10 minutes. Flip and bake until browned on the second side, 5 to 10 minutes more.

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Steps:

• Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
• In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
• Place the egg whites into a shallow bowl.
• Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
• Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
• Place on a greased baking sheet.
• Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
• As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
• Delicious!

BAKED PARMESAN ZUCCHINI CRISPS

Steps:

• Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
• Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
• Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
• Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
• Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
• Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
• Serve: Serve with your favorite dip such as ranch.

ZUCCHINI PARMESAN CRISPS

Steps:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

CRISPY FRIED EGGPLANT AND ZUCCHINI

Steps:

• Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
• Place 1/2 cup tapioca starch and eggs in separate bowls.
• Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.
• Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
• Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.

CRISPY FRIED ZUCCHINI

Steps:

• Heat the oil: In a large skillet.
• Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
• Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
• Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.

BAKED ZUCCHINI WAFFLE FRIES WITH CREAMY HERB DIP

Steps:

• Preheat oven to 425 degrees F. Place a wire rack on a large rimmed baking sheet and coat with cooking spray.
• Following manufacturer's instructions, cut zucchini into waffle slices with a hand-held mandoline or waffle cutter.
• Combine breadcrumbs, Old Bay and 1/4 teaspoon pepper in a pie pan. Whisk eggs and water together in a second pie pan. Dip the zucchini slices into the egg mixture and then coat both sides with the breadcrumb mixture. Place the coated zucchini on the prepared rack. Coat with cooking spray. Bake until browned and crispy, 25 to 30 minutes.
• Meanwhile, whisk yogurt, mayonnaise, lemon juice, garlic powder, salt and the remaining 1/4 teaspoon pepper in a small bowl. Stir in herbs; serve with the zucchini fries.

CRISPY ZUCCHINI ROUNDS WITH DIP

Steps:

• Heat oil in frying pan over medium heat.
• Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
• Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It's best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don't get coated or remove the coating from the zucchini.
• Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
• While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.

CRISPY BUTTERY FRIED ZUCCHINI

Steps:

• Wash then dry the zucchinis. Cut the ends off of each, then slice each into rounds that are 1/3 inch thick. Sprinkle with salt and pepper, then place on a paper towel. Let sit for a few minutes and pat dry any excess moisture with another paper towel.
• Place the eggs in one bowl.
• Place the flour and seasoned salt into another bowl and whisk together.
• Combine the crushed crackers and the cheese in another bowl.
• Place one inch of oil into a a large deep skillet and heat over medium-high heat. If you have a thermometer, heat to 350 °F.
• Dredge a zucchini round through the flour mixture, then dip into the egg mixture, letting the excess drip off. Finish by dredging through the cracker mixture, coating the piece completely. Repeat with the remaining slices.
• Line plate with paper towels and place beside the stove.
• Fry the slices in the preheated oil for 2-3 minutes per side, until golden brown and crispy.
• Place on the paper towels to drain. Serve while still warm and dip in Ranch Dip.