Baked/fried zucchini slices

Hey pixels!! How are you? Here is another yummy recipe! Lately food has been a little ignored here, in this happy blog. But today is food’s turn.

My lunch: a yummy  risotto and fried zucchini slices as a side dish. What do you think about it, my happy pixels? 😉


Actually, you can bake this little cuties to make this recipe healthier. But today I was not in the mood to bake veggies. So I fried them. The recipe is basically the same, it just changes the way to cook your zucchini. A big difference, but both ways are yummy.


  • 1 big zucchini
  • 1 egg
  • 2 tablespoons grated cheese
  • 2 tablespoons breadcrumbs
  • salt, black pepper, olive oil

Note: eggplant slices are wonderful, too.


Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients.

In a small bowl, lightly beat the egg. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg, letting excess run off before gently dipping them in cheese mixture.


And now, you can choose how to cook it:

Method 1 (healthy):

Heat oven to 195ºC.

Coat a baking sheet thinly with olive oil.  Arrange in single layer on baking sheet.

Bake zucchini rounds until browned and crisp, about 20-25′, flipping each over halfway through. Please keep an eye on them; they may need to be moved around on the tray so the ones at the edges don’t bake more quickly than the ones in the center. Take them out only when they’re golden all over and let them cool on the tray on a cooling rack or a plate.

Method 2 (not so healthy):

Just fry your zucchini slices in olive oil (or any other vegetable oil). When they are golden and crispy, remove from your pan and use a paper towel to remove a bit of the oil excess. Serve warm.

Which method do you prefer, my happy pixels? You also can try both. Enjoy your veggies!!



  • 1 calabacín grande
  • 1 huevo
  • 2 cucharadas de queso rallado
  • 2 cucharadas de pan rallado
  • sal, pimienta negra, aceite de oliva

Nota: se puede hacer lo mismo, pero con berenjenas.


Corta el calabacín en rodajas finas; si están muy húmedas, sécalas con papel de cocina.

En un bol pequeño, bate ligeramente el huevo. En otro bol, combina el queso y pan rallados, sal y pimienta. Sumerge cada rebanada en huevo y después reboza en la mezcla del queso.

Ahora tienes dos formas de cocción para elegir:

Opción 1 (sana):

Humedece una fuente de horno con aceite de oliva. Dispón las rodajas de calabacín sobre ella y hornea en un horno precalentado a 195ºC durante 20-25′, o hasta que estén doradas y crujientes. Si es necesario, dales la vuelta a la mitad del tiempo, para que estén todas igual de hechas.

Opción 2 (no tan sana):

Simplemente, fríe las rodajas en aceite de oliva o de girasol hasta que estén doradas y crujientes. Quita el exceso de aceite con papel de cocina.

¿Cuál de los dos métodos de cocción preferís, mis felices pixels? ¡Disfrutad de vuestras verduras!


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