Zucchini in cheese batter
If you have a bountiful harvest of zucchini in your garden and don't know what to do with them, it's time to wrap them in cheese batter. It's quick and delicious. You can fry them this way, but this time we chose a healthier alternative - baking them in the oven.
Ingredients · Servings 2
- 1 young zucchini
- 150 ml milk
- 1 egg
- 1 tablespoon oil
- 2-3 tablespoons plain flour
- 2 tablespoons breadcrumbs
- 3 cloves of garlic
- 100 g hard cheese
- flour for coating
- herbs (chives, lovage)
- salt
- ground pepper
- ground chili
Method · 40 min
- Cut the zucchini into 1 cm thick rounds. Grate the cheese and set aside a small portion for sprinkling.
- Mix the milk, egg, and remaining ingredients to make a thick batter. You can season it more with some spices, or add a pinch of chili.
- Coat the zucchini rounds in flour, shake off the excess, and immediately place them in the batter, making sure not to let them drip too much. Place the coated rounds on a baking sheet lined with baking paper.
- Bake at 190-200 °C until golden brown. Sprinkle with the remaining cheese before the end of baking.
