My friend Jac, Perry and I have a tradition of going to Carmine’s in NY and ordering fried zucchini. Even though their family sized portion is larger than life we have no trouble finishing every last bite.
I decided to make a healthier version of the zucchini last night by cooking it in the oven instead of frying.
To prepare: I cut the zucchini vertically and dipped in an egg wash. Then dipped in Italian Seasoned breadcrumbs with some grated romano cheese. Placed on a pan and cooked at 450 degrees for approximately 10-15min (or until they are tanned and crispy).
Since I can not seem to eat food without a sauce to spice it up. I whipped a quick one up. As you know, I’m not huge on measuring. I just keeping adding until I like the taste. So I mixed:
lemon juice, good quality olive oil, balsamic vinegar, fresh parsley, fresh rosemary, salt and pepper
The vinaigrette really brought out the flavor of the zucchini. But if you want something lighter, just squeeze some fresh lemon juice over the zucchini.