Baked Zucchini Strips


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

While staying in Cefalù, Sicily, we took a drive through some small mountain towns nearby and ate at a farm near Castelbuono called Agriturismo Bergi (below). We were the only guests for lunch on that December day, and they prepared a meal just for us using ingredients from their land and wine they made themselves. We sat by a big stone fireplace as they brought out several courses, including a delicious zucchini dish with cheese and herbs that inspired this recipe. After lunch we took a walk in the citrus grove behind the farmhouse.


  1. Slice 3 zucchini into slabs that are about 2/4-in (6-mm) thick & 3-in (7½-cm) long
  2. Dip each slab in beaten egg (you’ll need about 2), then breadcrumbs mixed with grated Parmesan (about ½ c/50 g each)
  3. Arrange the slabs on an oiled baking sheet & sprinkle salt, pepper, garlic powder & more Parmesan over all. Bake at 425°F (220°C) for 15 min or until golden & crispy. Serve hot, sprinkled with fresh parsley and/or marinara sauce.