Oven-Baked Zucchini
Crispy oven-baked zucchini slices coated in a light egg and cheese batter — a healthy, low-fat alternative to fried zucchini.
25Min
2Servings
215Cal
EasyLevel
VegetarianGluten freeKid friendlySpicy 1/5vegetariangluten_free
#healthy#vegetarian#low fat#quick
Equipment
Knife
Cutting Board
Mixing Bowl
Whisk
Baking Sheet
Parchment Paper
Oven
Ingredients
Main Ingredients
zucchini (sliced)
300 g
eggs (beaten)
3 pcs
mozzarella (grated)
50 g
corn flour
50 g
salt
1 tsp
black pepper
0.5 tsp
paprika
0.5 tsp
oregano
1 tsp
Instructions
1
Prepare zucchini
Wash and slice zucchini into thin rounds or sticks.
5 min
Choose firm zucchini for best texture
2
Mix batter
Beat eggs, add corn flour, grated mozzarella, salt, pepper, paprika and oregano.
3 min
Mix until smooth for even coating
3
Coat zucchini
Dip zucchini slices into the prepared batter to coat evenly.
2 min
Let excess batter drip off for crispier result
4
Bake zucchini
Place coated zucchini on a lined baking sheet and bake in preheated oven at 200°C until golden and crispy.
15 min200°Ctimer 15 min
Flip halfway through for even browning
Original recipe
Storage
Fridge: 2 days
Reheat: Oven 180°C 5 minutes
Best enjoyed fresh; reheat in oven to restore crispiness
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