Zucchini Blossom, Venice, Italy
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Chashin, Bruce
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Oven-Fried Zucchini in a
Crunchy Parmesan Crust
Squash – A Country Garden Cookbook
by Regina Schrambling, 1994, Collins Publishers

"Zucchini is traditionally fried in a hot skillet in lots of oil, but cooking it
in a crust in the oven leaves it less greasy and far more savory. These can be
served hot as a side dish or at room temperature as an hors d’oeuvre. Sticks
or rounds of other summer squash, such as cymling, lita or crookneck, can
be prepared the same way."

1 tablespoon extra-virgin olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated imported Parmesan cheese
1/2 teaspoon dried rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
4 small green or golden zucchini

Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet
with the oil and set aside.
In a shallow dish, combine the bread crumbs, Parmesan, rosemary,
cayenne, salt and pepper and mix well. In a second shallow dish, lightly
beat the egg.
Trim the ends of the squash. Cut each squash in half lengthwise. Lay
the halves flat and cut in half lengthwise again. Then cut the strips in
half crosswise. Dredge each piece first in the egg and then in the
Parmesan mixture, coating evenly. Arrange well spaced in a single
layer on the prepared baking sheet. Bake in the oven for 5 to 7
minutes, then turn the squash over and bake 5 to 7 minutes longer,
or until crisp and lightly browned. Serve hot or at room temperature.
Serves 4.

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