Crispy baked zucchini recipe by of 03-06-2014 [Updated on 04-09-2018]
These baked zucchini are a recent discovery, in this way the vegetables are crunchy and very tasty and have nothing to envy to their higher calorie sisters, my much loved zucchini in batter. In just under half an hour you will get a light and appetizing side dish, crispy courgettes like potato chips that will tempt even children, if Ivano ate them with pleasure, you can trust them;) I leave you to the recipe and I wish you a good day , basins: *
P.S. This morning I discovered that the recipe in question has a name and an author: Simonetta's noble zucchini, or rather of her mother who, according to her diners, managed with this recipe to "ennoble" the zucchini, I would say that they are right ;)
How to make baked zucchini
Wash and peel the zucchini then cut into slices.
Finally cut into matches.
Put the courgettes in a bowl with semolina flour, parmesan, salt and pepper (if you want them light instead of adding the parmesan, add 2 tablespoons of semolina).
Close with the lid and shake well to make the breading adhere to the vegetables.
Put the courgettes in a non-stick pan, then add a drizzle of oil and bake in a preheated oven at 200 ° C.
For a more uniform browning, turn the courgettes after about ten minutes.
Once golden, serve.
And here is the crispy baked zucchini like chips.