Crunchy Zucchini

fromTopatoDarth Vader573059788
"Your beer`s new love are these Crunchy Zucchini, which we eat with a yoghurt sauce, as a rule."
Preparation10 min.
Cooking25 min.
Тotal35 min.
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  • zucchini - 2
  • flour - 3 tbsp white
  • corn flour - 3 tbsp
  • breadcrumbs - 2/5 cup (100 g)
  • paprika - 1 tbsp
  • black pepper
  • salt
  • cayenne pepper - 1 tsp
  • garlic - 1 tsp, powdered
  • onions - 1 tsp, dried
  • thyme - 1 tsp
  • olive oil - 3 tbsp


Clean and cut the zucchini into medium-thick, small strips. Put the breadcrumbs in a deep plate, add the 2 kinds of flour, all the spices and stir.

Put baking paper in a large, flat tray and smear it with a little olive oil. Sprinkle the zucchini with the resulting mixture and roll them well in it with your hands so that the spices stick to them.

Distribute the seasoned zucchini in the tray in a single layer next to one another, without overlapping them, and pour on a little olive oil.

Preheat the oven to 356°F (180 °C) and put the tray in it. Bake them for about 25 min. or until they gain a golden, crunchy crust.

Serve the zucchini with a yoghurt sauce, ketchup or horseradish sauce. You can serve them as a garnish to meat or eat as is.find similar recipes here

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