These turned out absolutely delicious. Crunchy on the outside, soft and warm on the inside. And the pesto sauce completely took these to the next level. We had these as a side with some tuna burgers, but they would be so good as a side to a pasta or lasagna dish as well. And a marinara dipping sauce would also be fantastic. There are so many options and ways to try them - Grant even liked them! Well, at least the sauce that he stuck his hand into. :)
- 2 large or 3 medium zucchini, sliced into 1/2-inch slices
- 1 cup breadcrumbs (I used Panko)
- 1/2 cup grated parmesan cheese (powdered form)
- 2 eggs, beaten
Pesto Dipping Sauce
- 1/2 cup mayonnaise
- 1/3 cup ranch dressing
- 3-4 Tbsp. pesto
- 1 tsp. freshly squeezed lemon juice
Preheat the oven to 425 degrees. Place the beaten eggs in a shallow bowl. Mix together the breadcrumbs and parmesan cheese in a separate shallow bowl. Dip each zucchini slice in the eggs, and then in the breading mixture. Place on a greased cookie sheet. Bake for 20 minutes, turning over halfway through the cooking. Serve warm.
For the sauce, mix all ingredients together and serve immediately.