A refined and irresistible finger food: fresh zucchinis sliced into rounds, breaded with breadcrumbs and 12-month Parmigiano Reggiano from Frisona cow, then baked until perfectly golden. Served with Green Sauce for an aromatic dip that celebrates tradition, all in a healthy, light, and super crispy dish.
Wash and trim the zucchinis, then cut them into slices about 4-5 mm thick.
In a bowl, beat the eggs with a pinch of salt and pepper.
Prepare three bowls: one with flour, one with beaten eggs, one with breadcrumbs mixed with grated Parmigiano Reggiano.
Dip each zucchini slice first in the flour, then in the egg, and finally in the breadcrumb and Parmigiano mixture, pressing well to make the coating stick.
Arrange the chips on a baking tray lined with parchment paper, lightly brush with extra virgin olive oil.
Bake in a ventilated oven at 200°C for 20 minutes, turning halfway through, until golden and crispy.
Serve hot, accompanied by Green Sauce for a fresh and aromatic touch.
Store in the refrigerator in an airtight container for up to 1 day. Reheat in the oven to restore crispiness.
Italia, Emilia Romagna
| Energy (kcal) | 111.49 |
| Carbohydrates (g) | 9.61 |
| of which Sugars (g) | 1.06 |
| Fat (g) | 5.16 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 6.8 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.21 |
