Mini Baked Zucchini with Breadcrumbs

Mini Baked Zucchini with Breadcrumbs

@foodie-cooklab

A delicious mini baked zucchini with breadcrumbs, crunchy and tasty, perfect for impressing with simplicity.

Difficulty: Easy
Cooking: 25 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Zucchini2unit
  • Corn breadcrumbs60g
  • Parmesan60g
  • Eggs2unit
  • Milk (including plant-based)1unit
  • Speck or preferred cold cuts100g
  • Scamorza150g
  • Extra virgin olive oilas needed
  • Saltas needed

Preparation

  1. STEP 1 OF 7

    Cut the zucchini into fairly thin slices.

  2. STEP 2 OF 7

    In a bowl, add the zucchini, a pinch of salt, a drizzle of oil, the breadcrumbs, the Parmesan, and mix everything together.

  3. STEP 3 OF 7

    Beat two eggs with a cup of milk, add them to the zucchini, and mix well.

  4. STEP 4 OF 7

    On the bottom of a baking dish, add a drizzle of oil and a sprinkle of breadcrumbs, pour half of the mixture.

  5. STEP 5 OF 7

    Fill as desired, cover with the other half of the mixture, using a spatula to level it evenly.

  6. STEP 6 OF 7

    Add a drizzle of oil on top, and if desired, another sprinkle of breadcrumbs.

  7. STEP 7 OF 7

    Bake at 200 degrees for 20-25 minutes until golden brown.

Suggestions

  • Baking dish

  • Spatula

General Information

Storage notes

Consume immediately or store in the refrigerator for up to 2 days.

More information

You can customize the filling with other cold cuts or cheeses as you like.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)193.62
Carbohydrates (g)6.9
of which Sugars (g)1.85
Fat (g)11.99
of which Saturates (g)5.91
Protein (g)14.69
Fiber (g)0.52
Sale (g)0.45
  • Proteins
    14.69g·43%
  • Carbohydrates
    6.9g·20%
  • Fats
    11.99g·35%
  • Fibers
    0.52g·2%