A refined and irresistible finger food: fresh zucchini sliced into rounds, breaded with breadcrumbs and 12-Month Aged Parmigiano Reggiano from Frisona Cow, then baked to perfect golden brown. Served with Green Sauce for an aromatic dip that celebrates tradition, all in a healthy, light, and super crispy offering.
Wash and trim the zucchini, then slice them into rounds 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 the beaten eggs, and 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 Parmesan mixture, pressing well to adhere the coating.
Place the chips on a baking sheet lined with parchment paper, lightly brush with extra virgin olive oil.
Bake in a fan 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 regain 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 |
