This recipe transforms simple zucchini into a crispy, savory side dish using a griddle. It is a fast way to prepare a vegetable snack that pairs perfectly with a creamy dipping sauce.
List of ingredients
- 2 medium size zucchini – sliced lengthwise for maximum surface area.
- 1 egg – beaten to act as a binder.
- 3/4 cup panko bread crumbs – used for a light, crunchy texture.
- 1/3 cup shredded or grated parmesan cheese – adds a salty, nutty flavor.
- Kosher salt – added to taste for seasoning.
- Black pepper – added to taste for a mild spice.
- Garlic powder – added to taste for aromatic depth.
- Cooking oil of choice – used to prevent sticking and ensure browning.
- Optional: ranch or Caesar dressing – served on the side for dipping.
step-by-step instructions
- Slice the zucchini: Cut the zucchini lengthwise into slices about 1/4 inch thick. Use a mandolin if available to ensure all slices are uniform in thickness.
- Prepare the binder: Crack the egg into a small bowl and beat it thoroughly with a fork.
- Mix the coating: In a separate bowl or on a flat plate, combine the panko bread crumbs, parmesan cheese, kosher salt, pepper, and garlic powder. Stir until the seasonings are evenly distributed.
- Heat the griddle: Preheat your griddle or flat top grill to medium heat for several minutes until hot.
- Coat and cook: Add cooking oil to the griddle surface. Dip each zucchini slice into the beaten egg, coat it with the panko mixture, and place it immediately on the griddle. Add more oil if the surface becomes dry.
- Brown the slices: Cook for 2 to 3 minutes per side. Add a small amount of additional oil after flipping to ensure the second side becomes maximumly crispy.
- Serve: Remove from heat and serve immediately with ranch or Caesar dressing for dipping.
Griddle Management and Temperature Control
Maintaining Consistent Medium Heat
Keeping the griddle at a steady medium heat is essential for achieving a golden-brown crust without burning the breading. If the heat is too high, the panko will char before the zucchini softens. Use a thermometer to ensure your surface stays within the ideal range.
Selecting the Right Cooking Oil
Choose an oil with a high smoke point, such as avocado, canola, or grapeseed oil, to avoid acrid flavors. While olive oil works, it may smoke more quickly on a high-heat flat top. Apply the oil generously to ensure the breading does not stick to the metal.
Preventing Food from Sticking
Ensure your griddle is properly seasoned before starting the process to create a non-stick surface. If you notice the zucchini sticking, lift the slice gently to see if it releases naturally. If it clings, add a small pat of oil or butter around the edges of the slice.
Avoiding Griddle Overcrowding
Leave enough space between the zucchini slices to allow steam to escape. Overcrowding the surface can lower the temperature of the griddle and cause the zucchini to steam rather than fry. Work in batches if necessary to maintain the high heat required for crispiness.
Zucchini Preparation for Optimal Results
Achieving Uniform Slice Thickness
Using a mandolin is the most effective way to get consistent 1/4 inch slices. Uniformity ensures that every piece cooks at the same rate, preventing some from being mushy while others are burnt. If using a knife, aim for a steady hand and consistent pressure.
Handling the Edges of the Zucchini
Trim the ends of the zucchini before slicing to remove the stem and blossom ends. Avoid using the very edge slices, as they are often too thin or irregularly shaped. The coating typically does not adhere as well to these fragments, leading to a less consistent crunch.
Managing Surface Moisture
If the zucchini seems excessively wet after slicing, pat the pieces dry with a paper towel. Excess moisture can dilute the egg wash and cause the panko coating to slide off during cooking. Dry slices allow the egg to bond more effectively to the vegetable.
Choosing the Ideal Zucchini Size
Select medium-sized zucchini for the best balance of flavor and texture. Very large zucchini often contain larger seeds and a more watery interior, which can make the final product soggy. Medium zucchini provide a firmer structure that holds up well on the griddle.
Advanced Coating Techniques
Ensuring Complete Egg Coverage
Dip the zucchini slices completely into the beaten egg, ensuring every millimeter of the surface is coated. The egg acts as the glue that holds the panko and parmesan in place. Any dry spots will result in areas where the breading fails to stick.
Pressing the Breading for Adhesion
After dipping in the egg, press the zucchini firmly into the panko and parmesan mixture. Use your fingers to gently push the crumbs into the egg wash. This ensures a thick, even layer that provides a satisfying crunch in every bite.
Avoiding Excessive Breadcrumb Build-up
While a thick coat is desirable, shake off any large clumps of excess breading before placing the slice on the griddle. Too much loose panko can burn quickly in the oil and create a gritty texture. A smooth, compressed layer is the ideal goal.
Working in Small Batches
Bread only as many slices as you can fit on the griddle at one time. If you bread all the slices and let them sit, the moisture from the zucchini will soak into the panko. This leads to a soggy coating that will not crisp up properly during cooking.
Ingredient Variations and Substitutions
Alternative Breadcrumb Options
If panko is unavailable, you can use traditional Italian bread crumbs for a denser crust. Cornmeal can also be mixed in for an extra crunch and a slightly different flavor profile. Panko is recommended specifically for its airy texture and superior crispiness.
Substituting Different Cheeses
Pecorino Romano or Asiago are excellent substitutes for parmesan cheese if you want a sharper or saltier taste. Ensure the cheese is finely grated so it melts evenly into the panko. Avoid using pre-shredded cheeses with cellulose coatings, as they may not melt as smoothly.
Enhancing the Seasoning Profile
Add a pinch of smoked paprika for a woody flavor or cayenne pepper for a spicy kick. Dried oregano or thyme can add an earthy, Mediterranean note to the crust. Always taste your panko mixture before coating to ensure the salt levels are correct.
Egg-Free Binding Alternatives
For a version without eggs, use a cornstarch and water slurry or a thickened flour mixture. Dip the zucchini in the slurry and then into the breadcrumbs. Note that this may result in a slightly less golden color compared to the egg-based version.
Creative Dipping Sauce Pairings
Homemade Garlic Aioli
Mix mayonnaise, minced fresh garlic, a squeeze of lemon juice, and a pinch of salt. This creamy, pungent sauce complements the salty parmesan crust perfectly. Let the aioli sit for 30 minutes to allow the garlic flavor to infuse.
Sriracha-Infused Ranch
Stir a tablespoon of sriracha into your favorite ranch dressing to add a creamy heat. The spiciness cuts through the richness of the fried parmesan coating. Adjust the amount of sriracha to control the heat level to your preference.
Lemon Herb Yogurt Dip
Combine Greek yogurt, fresh dill, lemon zest, and a splash of olive oil. This provides a refreshing, tangy contrast to the warm, savory zucchini. It is a lighter alternative to mayonnaise-based dressings.
Basil Pesto Mayonnaise
Whisk together equal parts basil pesto and mayonnaise for a vibrant, herbaceous dip. The garlic and pine nuts in the pesto mirror the flavors in the zucchini coating. This pairing is particularly effective for a more gourmet presentation.
Storage and Reheating Guidelines
Short-Term Refrigeration
Place leftover zucchini in an airtight container with a piece of parchment paper between layers. Store them in the refrigerator for up to two days. Be aware that the moisture from the vegetable will naturally soften the crust over time.
Reheating with an Air Fryer
The air fryer is the best tool for restoring the original crunch. Heat the slices at 350 degrees Fahrenheit for 3 to 5 minutes. This removes excess moisture and crisps the panko without adding more oil.
Using the Oven for Reheating
Place the slices on a wire rack over a baking sheet and heat at 375 degrees Fahrenheit. Bake for about 5 to 7 minutes until the edges are crisp again. The wire rack allows air to circulate around the zucchini, preventing the bottom from getting soggy.
Avoiding the Microwave
Do not reheat these zucchini slices in the microwave. The microwave heats the water molecules inside the vegetable, which releases steam into the breading. This results in a rubbery texture and a completely soggy crust.
Common Cooking Issues and Solutions
Fixing Coating Separation
If the breading falls off during cooking, it usually means the egg wash was too thin or the zucchini was too wet. Ensure the egg is well-beaten and the zucchini is patted dry. Press the panko firmly into the slice to secure it.
Preventing Mushy Zucchini
Mushy results often stem from slicing the zucchini too thin or overcooking them. Stick to the 1/4 inch thickness to maintain a slight bite in the center. Limit the cooking time to 3 minutes per side on medium heat.
Managing Burnt Breading
If the panko turns dark brown too quickly while the zucchini is still raw, lower the griddle heat. This indicates that the oil temperature is too high. Use a lower setting and add a small amount of oil to help distribute the heat more evenly.
Reducing Oil Spatter
Excessive spattering occurs when water hits the hot oil. Patting the zucchini slices dry after slicing is the most effective way to prevent this. Ensure your cooking oil is heated but not smoking before adding the food.
Frequently Asked Questions
Can I make these in an oven?
Yes, you can bake them at 400 degrees Fahrenheit on a parchment-lined sheet for 15 to 20 minutes. Flip them halfway through and spray with oil for a crispier finish. However, the griddle provides a more consistent fry.
How long do they stay crispy?
These slices are best served immediately after cooking. They typically stay very crispy for about 15 to 30 minutes. After that, the internal moisture of the zucchini begins to migrate into the crust.
Can I freeze these before cooking?
You can bread the zucchini and freeze them on a tray before transferring them to a bag. When ready to cook, place them directly from the freezer onto the hot griddle. Increase the cooking time slightly to account for the frozen center.
Which parmesan cheese is best?
Finely grated parmesan is ideal because it distributes evenly within the panko. Shredded parmesan can work, but it may create larger clumps of cheese that brown faster than the crumbs. For the smoothest coating, use the powdered or finely grated variety.
Print
Blackstone Crispy Parmesan Zucchini
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Blackstone Crispy Parmesan Zucchini is an easy side dish or snack recipe for the griddle or flat top grill, so good dipped in ranch!
Ingredients
- 2 medium size zucchini
- 1 egg
- 3/4 cup panko bread crumbs
- 1/3 cup shredded or grated parmesan cheese
- kosher salt, pepper, garlic powder (to taste)
- cooking oil of choice
- Optional: ranch or Caesar dressing for dipping
Instructions
- Step 1: Slice the zucchini lengthwise, about 1/4 inch thick. Use a mandolin if possible for even slices. You should get 8 slices total.
- Step 2: Crack the egg in a bowl and beat with a fork. Put the panko, parmesan, kosher salt, pepper, and garlic powder in a separate bowl or plate, mix until combined.
- Step 3: Carry everything to the griddle, preheat the griddle to medium for a few minutes.
- Step 4: Add some cooking oil to the griddle, dip each zucchini slice into the egg, then coat with the panko mixture and place them on the griddle. Add more oil if needed.
- Step 5: Cook 2 to 3 minutes per side, you may need to add more oil after flipping them. Serve with ranch or Caesar dressing for dipping.
Notes
Best served right away for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Snack
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini slices
- Calories: 157 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg