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Zucchini al Forno

Here is a perfect summer combination - go visit The Farmers' Market on Saturday morning to buy zucchini, and then fix this wonderful side dish for dinner on Saturday night. This recipe comes from Marie Huntington, formerly of Cooks & Company in Columbus, and we love it!

Serves 6


2 tablelspoons olive oil
2 pounds medium-size zucchini
2 large eggs
1-1/2 cups fine dry bread crumbs
1/4 cup Romano cheese, freshly grated
1 teaspoon minced garlic
2 teaspoons minced Italian parsley leaves
1 tablespoon minced fresh basil, or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil


Adjust oven rack to upper portion of oven. Preheat oven to 375 degrees. Brush a large jelly roll pan with 2 tablespoons of olive oil. Set aside. Scrub zucchini and blot dry. Trim ends. Cut lengthwise into 1/4-inch slices, discarding first and last slices.

In a shallow bowl, beat eggs. In another bowl, combine all of the remaining ingredients except the olive oil. Dip zucchini slices in egg, then dredge both sides in bread crumb mixture. Arrange slices in single-layer pan. Drizzle about 1/2 teaspoon oil over each slice. Bake until slices are golden on top, about 5 minutes. remove from oven and turn slices. Continue to bake until crusty and lightly golden, about 5 to 7 minutes. (We put ours under the broiler rack at the very end for about a minute or so). Using a spatula, transfer zucchini to a platter. Arrange in an overlapping pattern and serve immediately.