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Zucchini Schnitzel Melts

Home  >  Inspire & Create  >  Coles Fresh 5 Challenge  >  Zucchini Schnitzel Melts


RECIPE

Zucchini Schnitzel Melts

Prep

15 mins


Cooking

15 mins


Difficulty

Easy


Serves

6

Zucchini Schnitzel Melts

Ingredients

  • 1 cup (75g) panko breadcrumbs
  • ½ cup (40g) finely grated parmesan
  • ½ cup (75g) plain flour
  • 2 extra-large Coles Australian Free Range Eggs, lightly whisked
  • 4 medium zucchini (about 180g each), cut diagonally into 1cm-thick slices
  • 40g butter, divided
  • 4 tbs extra virgin olive oil, divided
  • 500g cherry tomatoes
  • 200g mozzarella, torn into small pieces

Method

  1. Preheat oven to 230°C (210°C fan-forced). In a shallow baking dish, combine breadcrumbs, parmesan and 1/4 tsp pepper. Place flour and egg in separate shallow baking dishes. Season zucchini slices with pepper. Working in batches, coat zucchini in flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture, pressing to coat.
  2. Heat 2 large non-stick frying pans over medium heat. Melt 20g butter and 1 tbs oil in each pan. Add half the crumbed zucchini to each pan. Cook for 2-3 mins each side or until golden brown and crisp. Transfer the zucchini to a plate lined with paper towel.
  3. Meanwhile, on a large rimmed baking tray, toss the tomatoes with 1 tbs oil. Roast in oven for 8-10 mins or until the tomatoes soften and begin to burst. Transfer to a bowl. Add the remaining 1 tbs oil and stir to combine, breaking up some of the tomatoes with a fork to release their juices.
  4. Preheat grill on high. Wipe baking tray clean and add the zucchini. Spoon tomato mixture over zucchini and top with mozzarella. Cook under the grill for 1 min or until cheese melts.

NUTRITION INFORMATION (per serve)
Energy 1782kJ/Cals 426 Protein 17g Fat 30g Sat Fat 12g Sodium 444mg Carb 21g Sugar 5g Dietary Fibre 4g