Gluten-Free Baked Zucchini Planks is a favorite steakhouse side dish. Made with gluten-free panko crumbs, spices, and cassava flour. Air fried until crunchy and crispy. A perfect appetizer or snack for any time. A quick and easy recipe. They make an addition to any meal, whether it is a steak or a slice of pizza. I have often made them for New Year’s Eve or the Super Bowl.
Gluten-Free Baked Zucchini Planks
Are you looking to recreate the mouthwatering zucchini planks you love from your favorite steakhouse, but with a gluten-free twist? Look no further! In this post, I will guide you through the simple steps to make crunchy and delicious gluten-free baked zucchini planks right in your own kitchen. From selecting the perfect zucchini to mastering the baking techniques, I’ve got you covered. Get ready to impress your guests with this restaurant-quality dish that’s sure to become a staple in your culinary repertoire. Let’s dive in and discover how to bring the flavors of the steakhouse to your table with ease.
Selecting the Right Zucchini
When it comes to selecting the right zucchini for your gluten-free baked planks, freshness is key. Look for zucchinis that are firm to the touch and have a vibrant green color. Larger zucchinis tend to be more mature and may have larger seeds and a tougher skin, so opt for medium-sized ones for the best texture. Additionally, organic zucchinis are great if you want to avoid any pesticides or chemicals in your dish. By choosing the freshest and best-quality zucchinis, you’re setting yourself up for success in creating the perfect gluten-free baked zucchini planks.
Preparing the Zucchini
To prepare the zucchini for baking, start by washing them thoroughly under cold water to remove any dirt or debris. Trim off the ends of the zucchinis and slice them lengthwise into uniform planks, about 1/4 inch thick. Zucchini holds a lot of water. To remove the water add the planks to a paper towel and sprinkle with a little salt on both sides. Allow them to sit for a few minutes to draw out he water. They can be baked or air fryed.
Pat the zucchini planks dry with a clean kitchen towel to remove any excess moisture before proceeding to coat them. This step is essential to ensure that the zucchini bakes up crispy and golden brown. Once you have prepped all the zucchini planks, you’re ready to move on to coating them in a flavorful gluten-free mixture that will take this dish to the next level.
Coating the Zucchini Planks
For coating the zucchini planks, you’ll want to create a delicious gluten-free mixture that will elevate the flavors of this dish. In a bowl, combine gluten-free panko, cassava flour, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well to ensure that the seasonings are evenly distributed throughout the mixture. This coating will provide a crunchy and savory crust for the zucchini planks when they are air fried. Properly coating the zucchini is key to achieving a texture that is both crispy and tender. Once you have coated each zucchini plank thoroughly, you’re ready to move on to baking techniques that will ensure a perfect result.
Gluten-Free Bake Zucchini Planks Baking Techniques
For crispy and crunch planks bake in a air fryer. Most importantly, don’t over crowd the tray. Bake until golden brown.
To ensure that your zucchini planks turn out perfectly crispy and delicious, it’s important to pay attention to the baking techniques. Preheat your oven to the recommended temperature and place the coated zucchini planks on a parchment-lined baking sheet. For even cooking, make sure to space them out evenly and avoid overcrowding the pan. Baking the planks at a high temperature will help them become golden brown and crispy on the outside while remaining tender on the inside. Keep an eye on the zucchini as they bake, and flip them halfway through to ensure that they cook evenly. Once they are done, remove them from the oven and let them cool slightly before serving and enjoying this steakhouse favorite in the comfort of your own home.
Serving and Enjoying
For the best experience with your crunchy gluten-free baked zucchini planks, serve them hot and fresh out of the oven. Whether as a tasty appetizer or a side dish for your main course, these zucchini planks are sure to impress. Nevertheless, pair them with your favorite dipping sauce or enjoy them on their own. Now that you know how to perfectly bake and serve these delicious zucchini planks, let’s explore some fun variations and additional tips to take this steakhouse favorite to the next level.
Variations and Tips
If you’re looking to mix things up with your crunchy gluten-free baked zucchini planks, consider adding a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze before baking for an extra burst of flavor. You can also experiment with different seasonings such as garlic powder, onion powder, or even a touch of smoked paprika to add a unique twist to this classic dish. For a bit of heat, try adding a pinch of red pepper flakes or a splash of hot sauce to the zucchini planks before baking.
To achieve the perfect crunch, make sure to evenly coat the zucchini planks in the gluten-free breadcrumb mixture and arrange them in a single layer on a baking sheet lined with parchment paper. Indeed, this will help ensure that each plank gets crispy and golden brown all over. Additionally, be sure to keep a close eye on the zucchini planks while they bake to prevent them from burning.
Gluten-Free Baked Zucchini Planks
With these variations and tips in mind, you can elevate your crunchy gluten-free baked zucchini planks to a whole new level of deliciousness. Whether you’re serving them as a side dish or a standalone appetizer, these zucchini planks are guaranteed to be a hit at any meal. So go ahead and get creative in the kitchen.
Summary
By following these steps, you can create a restaurant-quality dish at home that will impress your family and friends. Don’t hesitate to experiment with different seasonings and sauces to customize your zucchini planks to your taste. Enjoy these crunchy gluten-free treats as a side dish or appetizer for any occasion!
Gluten-Free Baked Zucchini Planks
Ingredients
- 2 medium sized zucchini cut into planks
- 1 whole beaten egg
- 1/4 cup finely shredded parmesan cheese
- 1/2 cup cassava flour
- 1/2 cup panko crumbs
- 1/4 tsp garlic powder
- 1 pinch tsp white pepper
- 1/4 tsp pink salt
- 1/4 tsp onion powder
Directions
First, cut zucchini into planks. Second, set up a dipping station using three plates. Third, add the cassava flour and parmesan to the first plate. Fourth, add the beaten egg to the second plate. Fifth, on the final plate add the panko crumbs, onion powder, garlic powder, salt, and pepper stirring to combine. Finally, dip each plank first into the cassava flour, then the egg, and last but not least the panko crumbs. Repeat until all the planks have been double dipped. Be sure the whole plank get coated.
Spray, the planks with avocado oil. Finally, place the planks onto an Air Fryer tray or into a basket. Set the Air Fyer to 400 F. Place the tray into the Air Fyer and bake for 7-8 minutes or until crispy and golden. Add an additional minute or two if needed. Repeat until all of the planks have been baked. Remove and serve with your favorite sauce.
To Oven Bake
First, preheat the oven to 400 F. Place a rack over a baking sheet and set the zucchini planks on the rack. Bake for about 20 minutes. Flip them over and bake another 10 -15 minutes or until golden brown.
Gluten-Free Baked Zucchini Planks
Ingredients
- 2 medium sized zucchini cut into planks
- 1 whole beaten egg
- 1/4 cup finely shredded parmesan cheee
- 1/2 cup cassava flour
- 1/2 cup gluten-free panko crumbs
- 1 tsp garlic powder
- 1 pinch of white pepper
- 1/4 tsp pink salt
- 1/4 tsp onion powder
Instructions
Coating
- First, cut zucchini into planks.2 medium sized zucchini cut into planks
- Second, set up a dipping station using three plates.
- Third, add the cassava flour and parmesan to the first plate.1/2 cup cassava flour, 1/4 cup finely shredded parmesan cheee
- Fourth, add the beaten egg to the second plate.1 whole beaten egg
- Fifth, on the final plate add the panko crumbs, onion powder, garlic powder, salt, and pepper stirring to combine.1/2 cup gluten-free panko crumbs, 1 tsp garlic powder, 1 pinch of white pepper, 1/4 tsp pink salt, 1/4 tsp onion powder
- Finally, dip each plank first into the cassava flour, then the egg, and last but not least the panko crumbs.
- Repeat until all the planks have been double dipped.
- Be sure the whole plank get coated.
Air Fryer Instructions
- Spray, the planks with avocado oil.
- Finally, place the planks onto an Air Fryer tray or into a basket (don't overload the tray-give them space).
- Set the Air Fyer to 400 F.
- Place the tray into the Air Fyer and bake for 7-8 minutes or until crispy and golden.
- Add an additional minute or two if needed.
- Repeat until all of the planks have been baked.
- Remove and serve with your favorite sauce.
Oven Baked Instructions
- First, preheat the oven to 400 F.
- Place a rack over a baking sheet and set the zucchini planks on the rack.
- Bake for about 20 minutes.
- Flip them over and bake another 10 -15 minutes or until golden brown.
Notes
| Nutrition Facts | |
|---|---|
| Servings 18.0 | |
| Amount Per Serving | |
| calories 19 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 13 mg | 4 % |
| Sodium 56 mg | 2 % |
| Potassium 63 mg | 2 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
A delicious, crispy, crunchy appetizer or snack. A great keto treat.