Breaded Baked Zucchini with Dried Tomatoes with Cranberries OLE!

• 2 medium zucchinis
• 2 eggs
• 100 g breadcrumbs
• 120 g  Dried Tomatoes with Cranberries OLE!
• Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Preparation

1. Preheat the oven or air fryer to 200°C (390°F).
2. Slice the zucchinis into rounds approximately 1 cm thick.
3. Beat the eggs in a bowl. In a separate bowl, combine the breadcrumbs with grated Parmesan cheese.
4. Dip each zucchini slice into the egg, then coat evenly in the breadcrumb and Parmesan mixture.
5. Arrange the slices on a baking tray lined with parchment paper and drizzle with olive oil.
6. Bake for 18-20 minutes, until the coating is golden brown and crispy.
7. Finely chop the OLE! Sun-Dried Tomatoes with Cranberries.
8. Transfer the baked zucchini slices to a serving platter and top each piece with a small spoonful of the chopped tomatoes and cranberries.

Serving Suggestion

Serve warm as a snack, appetizer, or side dish. It pairs perfectly with a yogurt dip, aioli, or a light herb sauce.

Chef’s Tip

For extra crunch, add a little panko to the breadcrumb mixture. The sweet and tangy notes of the cranberries complement the savory Parmesan coating and the mild flavor of the zucchini beautifully.