Nutrition Spotlight
Deep-fried zucchini is a very popular “mezes” in Greece during the summer months. We call “mezes” any bite-sized snack that is usually eaten with alcoholic drinks like wine, beer, or ouzo. Deep-fried summer vegetables like zucchini, eggplants or even tomatoes are among the most favorite together with fresh fish and seafood. They are easy to make, crispy and full of taste. But, unfortunately, deep-fried foods usually contain significant amounts of trans fat, which are really bad for our health and we would rather eat them only occasionally. Their oven-baked alternatives are a very good choice for more frequent consumption.
Baked zucchini usually get soft and mushy because of their high content in water. But not in this recipe. It might take a little more time to prepare them for baking but it really makes a difference! They are not only baked and healthy, but also crispy, light and delicious!
Crispy Baked Zucchini
Equipment
- Baking sheet
- Parchment paper
- Kitchen paper towels
Ingredients
- 3 medium zucchini
- ½ cup all-purpose flour
- 3 tbsp vegetable oil
- Salt
Instructions
- Wash the zucchini, clean the edges and cut into thin slices, about ¼ inch/half a centimeter.
- Arrange them on kitchen paper towels and add salt. Let them stand 2 for 20 minutes.
- Preheat the oven to 400°F / 200°C.
- By now, you’ll be able to see small water droplets on the surface of the zucchini. Dry them slightly with paper towel.
- Put flour in a bowl. Add zucchini one by one and toss them around until they’re fully covered. Place them on a baking sheet lined with parchment paper. Sprinkle or brush them with vegetable oil.
- Bake for 35-40 minutes.
NOTES
- The thinner the zucchini slices are, the crispier they will become.
- I use corn oil for sprinkling but you can also use sunflower oil, canola oil, or any other vegetable oil you want. You could also use olive oil but they probably won’t turn out as crispy.
- Each serving is about 8-10 zucchini slices.
