How to make
Wash the zucchini and cut it into sticks. When I bake or bread them, I never pre-salt them. Salt extracts their water and dehydrates them. They soften and lose their elasticity.
Therefore, I add salt to the mixture for rolling, adding finely grated cheddar, parmesan, cornflour and finely chopped cornflour snacks. Season with black pepper and mix the ingredients.
We prepare a tray lined with baking paper. Spray it with oil. Lightly grease the zucchini with the spray so that the breading sticks to them. Roll them well, then arrange them in the tray.
Bake in a preheated oven until they acquire a crispy texture and a reddish surface.
While they are baking, we will prepare the sauce for their garnish. For this purpose, we have previously baked onions and garlic on the grill pan (wrapped in foil).
Put them in a blender, along with the other ingredients - canned tomatoes, tomato paste, black pepper and olives. Carefully pour the sauce into the saucepan with heated olive oil. Season with salt and pepper, add the oregano sprigs, parsley roots and a pinch of sugar to neutralize the acidity of the tomatoes. We reduce the cooking temperature.
Simmer the sauce for another 20 minutes until reduced enough. Before placing it in the bowl, remove the roots and stems from the green spices. They did a great job. You can add finely chopped fresh dill to the sauce. Strain until smooth.
Serve the zucchini warm, combined with Marinara sauce.
Tip: If you use onions and garlic raw, after caramelizing them in the fat, deglaze them with 3-4 tbsp. of white wine. I bake them because their sharp taste is reduced, and I like the taste of the sauce more. This way it is prepared faster.
