Zucchini Bruschetta
- Total time
- 35 min
Ingredients
- 1-2 medium zucchini, cut into 1/4-inch slices on the bias
- 1/4 cup grapeseed oil
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko bread crumbs
- 1 tablespoon fresh oregano, minced
- 2 tablespoons grated parmesan
- Salt and pepper to taste
- 2 Roma tomatoes, cut into brunoise
- 1/2 head fennel, cut into brunoise
- 2 shallots, cut into brunoise
- 1/2 cup feta, crumbled
- 1 teaspoon fresh oregano, minced
- 1/4 cup arugula, chiffonade
- Lemon juice, to taste
- Olive oil to coat
- Salt and pepper
Steps
- 1
Preheat the oven to 250° and heat a sauté pan with the grapeseed oil.
- 2
Slice the zucchini and season with salt and pepper.
- 3
In a shallow dish measure out the flour.
- 4
In a separate shallow dish, beat the eggs until well blended.
- 5
In another shallow dish mix the panko, parmesan and oregano.
- 6
Working in batches, dip the zucchini into the flour, then the eggs, and then right into the panko mixture, ensuring each piece is well coated.
- 7
Fry zucchini “chips” in batches until they are golden brown and crisp. Avoid overcrowding the pan. Transfer to a rack set over a sheet tray, and sprinkle with a touch of salt.
- 8
Keep warm in the oven while frying the remaining zucchini.
- 9
Combine all of the topping ingredients in a bowl and season to taste with lemon, salt, pepper and olive oil.
- 10
Top each of the fried zucchini chips with the bruschetta topping and serve.
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