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Updated: Apr 6, 2023

This is a great recipe to try in summer when zucchinis are available in abundance. Serve with aioli, tomato sauce or plain Greek yoghurt mixed with lemon juice.


2-3 medium zucchinis

2 eggs

2 tsp Italian herbs (optional)

salt and pepper

1 cup panko breadcrumbs

1/2 cup finely grated parmesan cheese


• Preheat oven to 220°C (430°F) and grease a large baking tray.

• Slice the zucchinis lengthways into strips about 1.5cm (3/4inch) wide.

• Place the eggs, herbs and plenty of salt and pepper into a bowl and beat well.

• Place the breadcrumbs and cheese on a plate and mix until well combined.

• Dip each piece of zucchini in the egg mixture and then roll in the breadcrumbs, pressing to ensure the mixture sticks.

• Place on the baking tray in a single layer.

• Bake for 20-25 minutes until crisp and golden, turning half-way through cooking.

• Serve immediately.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 20-25 minutes

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