It’s zucchini season. Zucchini is an easy squash to cook with and can be used in many more dishes than just a low-carb alternative to noodles. At church, everyone’s been getting creative with their zucchini bounty. We’ve had zucchini salad, casserole, muffins, and “zucchini fillets.”
Here’s a way I enjoy preparing and eating zucchini. Ready in under an hour from start to finish and reminiscent of fried zucchini chips: baked zucchini rounds.
Baked Zucchini Rounds
Crispy on the outside, tender on the inside. Mix, toss, bake. It really is that easy.
- 2 medium zucchinis
- 2-4 Tbsp. olive oil or whichever oil you cook with
- 1/2 Tbsp. salt
- 1/2 cup cornmeal
- 1 tsp. paprika
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper or to taste
- 1 tsp. onion powder
- 1 tsp. garlic powder Opt. 1 tsp. turmeric, 1 tsp. annatto
- Wash zucchinis well and slice into even 1/4 inch rounds. Place rounds in a bowl and drizzle with 2 Tbsp. of olive oil. Set aside.
- In a large bowl, mix the dry ingredients: salt, cornmeal, paprika, cumin, cayenne, garlic + onion powder.
- Preheat oven to 350°.
- Place cornmeal mixture over the zucchini and toss to coat. If, after several tosses, the seasoning mixture is still not sticking to the zucchini, add another Tablespoon of olive oil and toss again. Loosen any seasoning that stuck to the bottom of the bowl with a spoon and toss again, separating any rounds that stick together.
- Once everything has been coated well, arrange rounds on a large non-stick or lined baking tray without overlapping.
- Bake in preheated oven for approximately 30 minutes, flipping the rounds over midway through baking.
- Serve warm.
Zucchini is inexpensive, easy to find, low-calorie and low-carb, but high in potassium, vitamin C, and vitamin B-6. It’s also incredibly versatile. If you tried it one way and didn’t like it, give zucchini another try but prepared differently.
Zoodles aren’t my favorite because of the texture. But coated and baked, I enjoy them! How do you like to prepare zucchini?