How do I make my zucchini crisp in the oven?

Directions

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil.
  3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula.

What do I do with an abundance of Zuchini?

What to Do With Extra Zucchini

  1. Bake Bread.
  2. Serve It as a Side Dish.
  3. Make Relish.
  4. Make Muffins.
  5. Make a Raw Salad.
  6. Use It in Place of Pasta.
  7. Add It to Sauces, Stews and Other Dishes.
  8. Freeze It.

Why is my baked zucchini mushy?

Then I cook it quickly over dry, high heat to caramelize the flesh before it has a chance to steam and get soggy. Slice and salt zucchini before cooking. I start by quartering the zucchini lengthwise and cutting off the top of its seed core—that spongy part that immediately turns to mush when it encounters heat.

How do you make zucchini without cheese?

Preheat the oven to 375°. Combine zucchini, oil, garlic, thyme, and red pepper flakes on a large sheet tray. Season with salt and pepper and use your hands to toss zucchini until they are coated in oil and spices. Roast until zucchini is tender and slightly golden, 13-15 minutes.

Can I freeze zucchini?

While freezing zucchini is a great way to extend its life, it’s not as simple as just popping a few squash into your freezer. Raw zucchini gets weepy and watery after thawing. To effectively save it, you should chop and blanch it first. This helps set the texture and color and makes it last longer.

How long do I leave zucchini in the oven?

Roast the zucchini at 400 degrees F for 12 to 15 minutes, until it is tender. From here, I like to pop the zucchini under the broiler so that the Parmesan becomes nice and crisp….Tip!

  1. Drizzle the zucchini with the Roasted Vegetable Big Three: olive oil, salt, and pepper.
  2. Add any other spices you like.
  3. Add some Parmesan.

Do you peel zucchini for baking?

Don’t peel the zucchini – Yes, it’s tempting to remove the zucchini’s skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step.

Can you bread zucchini without egg?

Dip each slice of zucchini into the soy milk, then gently dredge each slice well with the seasoned breadcrumb mix, pressing gently to coat on both sides. Arrange the breaded zucchini slices in a single layer on the baking sheet. Bake for 5 to 10 minutes, or until lightly crisped.