Recipe | Deconstructed Breaded Zucchini

Deconstructed Breaded Zucchini
Clearly I am watching too much Top Chef. Because everything on Top Chef is deconstructed, right?

You can’t argue with the fact that breaded zucchini is awesome. So why deconstruct it? Well, because breaded zucchini is a huge hassle to make what with the egg on the hands and the breadcrumbs under the fingernails. And painstakingly dipping each little zucchini round into egg and then breadcrumbs takes a lot of time too. Deconstructed breaded zucchini is breaded zucchini for those of us who are short on time, lazy, or a little bit of both.

While the onion might not be included in the original version, I threw it in because I had it on hand and I like sauteed zucchini with onions. So why not? This might not be quite the same as breaded zucchini, but it does take half the time (and effort!), which is a big plus in my book.

Deconstructed Breaded Zucchini

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 23 minutes

Yield: 4

Deconstructed Breaded Zucchini

A quick, easy side dish that replicates the flavors of breaded zucchini without mess and hassle.

Ingredients

  • 1 slice stale bread (or toasted bread), torn into 1-inch pieces
  • 1 tbsp. + 1 tsp. olive oil
  • 1/4 tsp. Italian seasoning
  • 1 small yellow onion, thinly sliced
  • 2 medium zucchini, thinly sliced
  • salt and pepper to taste
  • 2 tbsp. Parmesan cheese

Instructions

  1. Place bread pieces in food processor and process until fine crumbs form.
  2. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat, swirling to coat. Add breadcrumbs, Italian seasoning, and a pinch of salt; cook until browned, about 2 minutes. Transfer breadcrumbs to bowl and carefully wipe out skillet.
  3. Heat remaining olive oil in skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally, until softened. Add zucchini and cook 10-12 minutes more, continuing to stir occasionally, until vegetables are golden brown in color and zucchini has softened. Add salt and pepper to taste and top with breadcrumb mixture and Parmesan cheese before serving.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. BEadECLECTIC says

    Mmmm, mmmm. I can't wait for summer when I have zucchini in my garden. Zucchini patties are one thing I haven't made yet and plan to try… but this looks fantastic!

  2. jayedee says

    yay! another yummy recipe to add to my zucchini repertoire! no matter how little zucchini i think i plant each year…by the end of the season, it's coming out of our ears and i'm begging people to take it away! lol…one year the zucchini fairy had to come and leave it on doorsteps! they lock the car doors at church now because they're afraid of my zucchini baskets….and even the chickens won't eat them after a while *sighs*

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