Oven Fried Zucchini

I have always been under the impression that you can fry just about any food and instantly make it a million times more delicious than it was before. I say just about any food because, honestly, some folks have started frying things like entire sticks of butter, and I truly don't know if that is a stroke of genius or the worst idea ever (perhaps both...). However, I will gladly put down money for anything from fried cheesecake to macaroni and cheese, Milky Way bars to fish and chips, even fried vegetables, including what I think is one of the best foods in the world, fried zucchini. Give me a plate full of fried zucchini served with a giant wedge of lemon, and I am utterly happy and content. 

Indeed, the only thing keeping me from eating a "Supersize Me"-style diet of fried foods for breakfast, lunch, and dinner every day is the fact that fried food just ain't too healthy. Enter my new best cooking friend - PAM spray. I'm not saying that PAM replaces the taste of a shallow or deep frying method, but it came pretty close when I made a baked version of fried zucchini. It was especially nice to not have to use a whole bunch of oil for frying or stand over the stove waiting for the zucchini to get golden brown. Just dredge the zucchini in flour, egg, and crispy Panko breadcrumbs like usual, then spray the pan and the tops with regular PAM spray and bake until crispy and delicious. I dipped mine in tomato sauce, but the zucchini would be amazing dipped in a mixture of mayonnaise, crushed garlic, and lemon juice. Eat this healthier version now, and show the deep-fried version some love on special occasions. 

I guess you really can have your zucchini and eat it too. 

Oven Fried Zucchini
Serves 1 very hungry person, but can easily be doubled or tripled for sharing

1 medium zucchini, sliced into 1/4-inch rounds
1 egg, beaten
1/4 cup flour
1 to 1 1/2 cups Panko breadcrumbs
salt & pepper, to taste
PAM cooking spray
grated Parmesan cheese, to taste
1 giant wedge lemon, for serving

Preheat oven to 375 degrees. After slicing the zucchini, place the beaten egg, flour, and Panko breadcrumbs into 3 separate bowls and season each with salt and pepper. Coat each slice of zucchini lightly with flour, then egg, and then Panko breadcrumbs, making sure each coating sticks well. Spray a baking sheet well with the PAM cooking spray, then lay out the breadcrumb coated zucchini in an even layer. Evenly spray the tops of the zucchini with more cooking spray. Bake for about 25 minutes, flipping the zucchini halfway through to ensure even browning. When the zucchini is crispy and brown, remove from oven and sprinkle with the grated Parmesan cheese and the juice from the lemon wedge. Serve piping hot with tomato sauce or a mixture of mayonnaise, crushed garlic, and lemon juice for dipping.