Zucchini slices in the oven

What else can you cook from zucchini to eat and lose weight! Zucchini slices in the oven - it's healthy, delicious and original. They can be prepared as an independent dish as a snack, and also used as a side dish.

Ropotushka

The author of the recipe

Winner of the contest Best Recipe of the Week July 20-26

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Composition / ingredients

servings:

Young zucchini

Hard cheese

100

Garlic

Breadcrumbs (with slide)

Vegetable oil

Salt (1 tsp)

to taste

Spices dry (ground black and red pepper, paprika, chili, turmeric, dried herbs, mustard - 3 tsp.)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 48 % 12 g

Carbohydrates 32 % 8 g

153 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare all the necessary ingredients for cooking zucchini. Choose young zucchini, with a thin skin and without large seeds. Any variety will suit, it will not affect the taste of the finished dish. Breadcrumbs can be made by yourself from dried bread. Take the cheese that melts well. Sunflower or olive oil, refined. Choose spices to your taste. Instead of fresh, you can take dried garlic.
Step 2:
Grate the cheese on a fine grater. Peel the garlic, rinse, remove the stalks and dry with a towel. Chop the garlic with a garlic chopper or grate on a fine grater. Take a container (deep plate, bowl), in which it will be convenient to mix breading products and crumble pieces of zucchini. Put the breadcrumbs, cheese, garlic, salt and spices into it.
Step 3:
Mix everything until smooth. Turn on the oven to preheat 180 degrees.
Step 4:
If, with careful nail pressing, the peel is easily pierced, the zucchini does not need to be cleaned. If the peel is hard, carefully remove it with a vegetable peeler or knife. Remove the tails from the zucchini, rinse under running water and dry with towels. Cut into oblong slices.
Step 5:
Put the sliced zucchini in a deep bowl, pour vegetable oil and mix well. The oil should be evenly distributed.
Step 6:
Dip each piece in breadcrumbs. If it crumbles, press it carefully - it will hold. The more of it on the squash, the tastier it turns out. Do this with all the pieces.
Step 7:
Spread the pieces of zucchini on a parchment-lined baking sheet at a distance from each other. If you are not sure about the non-stick properties of the parchment, lubricate it with vegetable oil. Bake on the middle shelf of the oven at 180-190 degrees for 20-30 minutes. The cooking time depends on the capabilities of your oven, so check the degree of readiness. The finished zucchini should become soft. Check by piercing them in several places with a fork.

If you overexpose them in the oven, they will become too soft, will not hold their shape and the taste will be spoiled.

Such zucchini are good both hot and cold. They can be served, garnished with herbs, adding garlic sauce or ketchup.

Root vegetables are best washed with a brush or a stiff sponge under running water.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).