Baked Zucchini Cutlets: The Recipe to Make Them Crispy and Tasty

1. Preparation of the Zucchini:
   • Wash and dry the courgettes. Cut them into thin slices, about 0.5 cm thick. If you prefer, you can also cut them into sticks.
2. Breading:
   • Prepare three bowls: one with the flour, one with the beaten eggs with a pinch of salt and pepper, and one with the breadcrumbs mixed with the parmesan and aromatic herbs.
   • Coat each slice of courgette first in the flour, then in the beaten eggs and finally in the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.
3. Cooking:
   • Arrange the breaded zucchini slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.
   • Bake in a preheated oven at 200°C for about 20-25 minutes, turning the courgettes halfway through cooking to ensure even browning. The courgettes will be ready when they are golden brown and crispy.
4. Serve:
   • Serve the zucchini cutlets hot, perhaps accompanied by a yogurt sauce or a light mayonnaise.

Tips for Extra Crispyness

• Panko Breadcrumbs: Using Japanese breadcrumbs (panko) instead of traditional breadcrumbs can make the cutlets even crispier.
• High Temperature: Make sure your oven is very hot before baking the courgettes, to ensure a crispy crust.
• Turn Halfway Through Cooking: Don’t forget to turn the zucchini slices halfway through cooking for even browning on both sides.

Sources and Further Information

For further details and variations of the recipe, you can consult the following links:

• Giallo Zafferano – Zucchini Cutlets
• Italian Cuisine – Baked Zucchini
• Misya – Zucchini Cutlets

Baked zucchini cutlets are easy and fun to make, and the end result is a tasty, crunchy dish that the whole family will love!