Baked Breaded Cajun Courgettes, light & Crispy!

These Baked Breaded Cajun Courgettes are easy to make, only need a few ingredients, and can be served in different ways. They are great served as slices with potatoes and a crisp green salad.

And are also very elegant when rolled and served as part of a mezze, or tapas, with olives and pickles and my Baked Breaded Garlic Mushrooms. The options are endless with mezze boards and my Mini Potato Pizzas, Cheesy Rice Balls and Baked Stuffed Tomatoes also make great mezze options!

How To Make Baked Breaded Cajun Courgettes

Please note – these breaded courgette slices are best served straight from the oven as they lose their crispiness when they are cold. However, if you want to make them ahead of time or make them into rolls as pictured, they will crisp up again if placed in a hot oven for 5-10 minutes and then serve.

Equipment you will need

Kitchen scales

Measuring spoons

Bowls big enough to dip the sliced courgettes – I use pasta bowls

Oven tray x2

Oven tray liner

Cocktail sticks – optional

Step 1 – Preheat the oven to 180℃ fan/200℃/400°F/Gas 6.

Step 2 – Mix the Cajun seasoning with the flour in a bowl that is big enough to dip the courgette slices in, and mix well.

Step 3 – Place the milk and the breadcrumbs into separate bowls that are also big enough to dip the courgette slices in. (It’s a good idea to only add half the breadcrumbs and then replenish the bowl halfway through the process.)

Step 4 – Taking one slice at a time, dip the slices in the milk, turning to fully coat. Shake off any excess.

Step 5 – Next dip into the Cajun seasoning and flour mixture, again turning to fully coat.

Step 6 – Then dip the coated slices back into the milk to coat again and then into the breadcrumbs, ensuring they are completely covered. Then repeat until all slices are coated in the same way.

Step 7 – Place the coated slices on a lined baking tray and spray with oil. I use a low calorie oil and have not included it in the calories given for this recipe as their is only 1 calorie per spray.

Step 8 – Bake in the middle of the oven for 20 minutes until the breadcrumbs are golden and crispy.

Step 9 – Serve with salads and potatoes, or as part of a mezze board or Tapas.

If you choose to serve these lovely breaded courgettes rolled, allow them to cool enough to handle them, then gently roll them and secure them with a cocktail stick. They can then be rebaked for 5-10 minutes in a hot oven when you are ready to serve them.

Did you try this recipe? If so, I’d love to hear from you so please leave me a comment in the comments box below telling me whether you served yours flat or rolled? ????????

Happy Breaded Courgette making and ENJOY! ????