Crumbed Zucchini


  • 2 tbs plain flour
  • 2 eggs, lightly whisked
  • 100gm (1 1/2 cups) breadcrumbs 
  • 1/3 cup finely chopped fresh parsley
  • 4 large garlic cloves, crushed
  • 3 tsp ground mild paprika
  • Salt & freshly ground black pepper
  • 6 (about 100gm each) zucchini, ends trimmed, quartered lengthways
  • 1 tbs olive oil
  • 2 tbs chopped fresh continental parsley, extra


  1. Preheat oven to 240°C. Line 2 baking trays with non-stick baking paper.

  2. Place flour and eggs on separate plates. Combine breadcrumbs, parsley, red wine vinegar, garlic and paprika in a bowl and use your fingers to rub together. Season with salt and pepper. Place on a third plate.

  3. Coat the zucchini quarters in flour, shaking off excess. Dip zucchini quarters in eggs, allowing excess to drip off, then toss in breadcrumb mixture to coat. Place crumbed zucchini, in a single layer, on the baking trays.

  4. Cook in preheated oven, swapping trays halfway through cooking, for 15 minutes or until light golden. Serve immediately! 

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