Crispy Zucchini Roll-Ups
Crispy zucchini roll-ups are the perfect party appetizer. Easy to make and delicious, this zucchini recipe is a winner.
Prepare the breading station:
Next, you'll grab two plates and mix together the ap flour, salt and pepper on one plate. Then, you'll whisk the egg and combine it with the milk on a second plate.
Grab a medium to large sized saute pan.
Add the vegetable oil to the pan. You will want about a ½ inch of oil in the pan. Heat over medium-high heat.
Bread the zucchini:
As the oil is heating, you will begin to prepare and bread your zucchini strips.
First, you will take one zucchini strip at a time and dip it into the flour mixture. Coat evenly.
Next, you will dip each strip into the egg mixture. Completely coat both sides and then dip each strip back into the flour. So, flour - egg wash - back in the flour.
Repeat this process until all of your zucchini strips are breaded.
Next, you are going to want to slowly add your zucchini strips into the hot oil.
I fry about three strips at a time. You do not want to overcrowd your pan. It will decrease the oil temperature and the zucchini will be mushy, not crispy.
Repeat this process until all of your zucchini are lightly browned and crispy. Set them on a paper towel to allow any excess oil to be absorbed.
Next, you are going to sprinkle shredded mozzarella cheese on top of the zucchini strip. Gently roll the zucchini strip into rolls. The breading may crack a bit, but that's ok.
Finally, you are going to coat an oven safe baking dish with your favorite marinara sauce.
Bake in the oven for 15-18 minutes or until the cheese is melted.
Serving: 1serving, Calories: 611kcal, Carbohydrates: 29g, Protein: 16g, Fat: 50g, Saturated Fat: 36g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1357mg, Potassium: 679mg, Fiber: 3g, Sugar: 9g, Vitamin A: 922IU, Vitamin C: 25mg, Calcium: 280mg, Iron: 3mg