Cornmeal-Crusted Zucchini
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Cornmeal-Crusted Zucchini
- Total Time: 25minutes
- Yield: 4 servings
Description
Crispy, golden zucchini rounds with a satisfying crunch—made with Doudlah Organic Yellow Cornmeal.
Ingredients
2 medium zucchini, sliced into ¼-inch rounds
½ cup Doudlah Organic Yellow Cornmeal
¼ cup all-purpose flour (or gluten-free flour)
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepper
2 eggs, beaten (or use plant-based milk for vegan version)
Olive oil for pan-frying (or spray for baking)
Optional: fresh herbs, lemon wedges, or dipping sauce for serving
Instructions
- Prep the Dredging Station
In one shallow bowl, place the beaten eggs.
In another bowl, mix the cornmeal, flour, garlic powder, paprika, salt, and pepper. - Coat the Zucchini
Dip each zucchini round into the egg, then dredge in the cornmeal mixture, pressing lightly to coat both sides. - Cook (Two Options)
For Pan-Frying:
Heat a thin layer of olive oil in a skillet over medium heat. Cook zucchini in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
For Baking:
Preheat oven to 425°F. Place coated zucchini rounds on a parchment-lined baking sheet, spray lightly with oil, and bake for 20 minutes, flipping halfway through. - Serve
Enjoy warm, sprinkled with sea salt and fresh herbs. Serve with lemon wedges or a dip like herbed yogurt, marinara, or spicy aioli.
Notes
Serving Suggestions:
- As a crispy appetizer or side dish
- Layered in veggie sandwiches or wraps
- Topped on grain bowls or salads for added crunch
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Corn Meal
