Zucchini in batter - baked

Name: Zucchini in batter - baked - Marinela L.
Ingredients: 2 round zucchinis; 150 g prosciutto; 150 g cheese; Parmesan; 1 egg; 3 tablespoons flour; water; a pinch of salt

Appetizers - Zucchini in batter - baked by Marinela L. - Recipia

Baked zucchini in batter is a lighter alternative to fried breaded zucchini. The slices are dipped in a simple batter, baked until golden, and then arranged in pairs with prosciutto and cheese in between. Finally, they are left in the oven for a few more minutes to melt the cheese. I tried the recipe with round zucchini, as it was in the magazine version, but it can also be adapted for regular zucchini. Quick Info Preparation time: not specified exactly; includes washing, slicing, and preparing the batter Baking time: approximately 15 minutes for the first bake, plus a few minutes for melting the cheese Total time: approximately 25-30 minutes, depending on preparation time and how quickly the slices brown Servings: the quantity is calculated for 2 zucchinis, the exact number of servings depends on the thickness of the slices and how they are served Difficulty: easy Recipe type: appetizer, snack, or light main course Ingredients 2 round zucchinis 150 g prosciutto 150 g cheese Parmesan, for sprinkling 1 egg 3 tablespoons of flour Water, as needed for the batter A pinch of salt Preparation method 1. Wash the zucchinis and slice them into not too thick pieces. The slices should be thin enough to cook within the indicated time, but not so thin that they break when dipped in the batter. 2. If using round zucchinis, you can go straight to preparing the batter. For regular zucchinis, first sprinkle the slices with salt and let them sit until they lose some water. Before dipping them in the batter, remove the excess moisture. 3. Place the egg in a bowl and add a pinch of salt. Incorporate the flour and gradually pour in water while continuously mixing. The batter should be slightly thicker than regular pancake batter. It should not be too thick, but it shouldn't run off the zucchini slice immediately. 4. Preheat the oven to 200 degrees Celsius. Prepare a large baking tray and line it with baking paper. 5. Dip each zucchini slice in the batter, ensuring it is coated on both sides. Let the excess batter drip off, then place the slices on the tray. 6. Bake the slices for about 15 minutes, until they start to brown. During baking, flip them to brown evenly on both sides. The duration may vary slightly, so keep an eye on them towards the end of the first bake. 7. When the slices are browned, remove the tray from the oven. Place a slice of prosciutto and a slice of cheese on half of the slices. 8. Cover each filled slice with another slice of zucchini. Essentially, you will create small zucchini sandwiches with prosciutto and cheese in the middle. 9. Sprinkle Parmesan on top and return the tray to the oven for a few minutes until the cheese melts. 10. Serve the zucchinis warm. They are also good cold, making them suitable for a make-ahead snack. Why I make the recipe often I love this recipe because it uses few ingredients and doesn't require frying in oil. The batter is quick to prepare, and the zucchinis can be served both warm, right after the cheese melts, and cold. The filling with prosciutto and cheese makes them heartier than plain zucchini slices in batter, and the Parmesan on top complements the flavor well. It's also a fairly flexible recipe. If you have round zucchinis, the slices are well-shaped for filling and stacking. If you use regular zucchinis, just keep in mind that they release more water and need the salting step before baking. Tips Cut the zucchini slices to a similar thickness so they bake around the same time. If some are much thicker than others, they may remain firmer inside when the thinner ones are already browned. The batter should be slightly thicker than pancake batter. If it's too thin, it won't coat the slices well. If it becomes too thick, it will form a heavier layer and may overshadow the zucchini's flavor. For regular zucchinis, the salting step is important. They release more water than round zucchinis, and excess moisture can thin the batter and prevent a nice browning. Flip the slices during the first bake. This way, they will brown on both sides and won't remain soft on the side that was directly on the tray. The cheese remains the main ingredient of the filling. Even if you change the other components, it is the one that binds the zucchini slices together and melts in the final stage. Substitutions Prosciutto can be swapped with another filling ingredient, depending on what you have on hand and your preferences. The recipe allows for other ingredients, but the cheese must be kept. There is no exact substitution suggested for the batter in the basic recipe. It is made from egg, flour, water, and salt, with a consistency slightly thicker than pancake batter. Round zucchinis can be replaced with regular zucchinis. In this case, the slices should be salted first and left until they lose some water, then continue the preparation in the same way. Variations The filling can be adapted using other ingredients instead of prosciutto, as long as the cheese is preserved. You can create several variations starting from the same batter and the same zucchinis. If using round zucchinis, the slices are suitable for stacking in pairs. With long zucchinis, the shape will be different, but the steps remain the same: dip in batter, bake, fill, and add another slice on top. The amount of Parmesan can be adjusted to taste. It is sprinkled on top at the end, over the already filled slices, before the final bake. Serving ideas The zucchini in batter can be served warm, immediately after the cheese has melted. They are suitable as an appetizer, snack, or part of a light meal. They can also be served cold. In this form, they are easier to transport and can be placed on a platter alongside other appetizers. Frequently asked questions Can I use regular zucchinis instead of round zucchinis? Yes. Regular zucchinis should first be sliced, salted, and left until they release some water. After that, proceed in the same way: dip in batter, bake, fill, and return to the oven for a few minutes. How thick should the batter be? The batter should be slightly thicker than pancake batter. It should coat the zucchini slice without being so thick that it forms a heavy layer. Is it necessary to flip the slices during baking? Yes, it is recommended. Flipping helps the slices brown on the other side as well. In the original recipe, the slices are flipped during the first bake before being filled. Can I skip the Parmesan? Parmesan is sprinkled on top before the final stage and adds flavor, but the key ingredient to keep in the filling is the cheese. If you don't have Parmesan, the recipe can continue without it, but it is part of the original version. Can they be eaten cold? Yes. The recipe is good both warm, when the cheese is melted, and cold, after it has cooled down. Nutritional values The values are estimated and refer to the entire amount prepared. They depend on the type of cheese and prosciutto used, as well as the amount of Parmesan added. Since the source does not specify how much Parmesan is used or the exact number of servings, a precise value per serving cannot be calculated. For the entire recipe, the estimate is approximately 1,200-1,350 kcal, not accounting for an exact amount of Parmesan. Protein: approximately 105-120 g Fat: approximately 75-90 g Carbohydrates: approximately 30-45 g If Parmesan is added, the values increase slightly, especially for calories, protein, and fat. For an estimate per serving, the dish should be divided based on the number of pieces served. Storage and reheating The zucchinis can also be eaten cold, so it is not necessary to serve them immediately after baking. For the best texture, they are more enjoyable warm when the cheese is melted and the filling is softer. The recipe does not specify an exact storage time. If leftovers remain, keep them in the fridge and consume them later cold or reheat them, keeping in mind that the batter will not have the same texture as right after baking.

Zucchini in batter - baked

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