Crumbed zucchini

Crumbed zucchini

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  • 0:20 Prep
  • 0:15 Cook
  • 6 Servings
  • Capable cooks

Here is a deliciously different side dish idea to inspire you.

Featured in
Low kilojoule, Low fat


  • 2 tablespoons plain flour
  • 2 egg whites, lightly whisked
  • 105g (1 1/2 cups) breadcrumbs (made from day-old bread)
  • 1/3 cup finely chopped fresh continental parsley
  • 4 large garlic cloves, crushed
  • 3 teaspoons ground mild paprika
  • Salt & freshly ground black pepper
  • 6 (about 90g each) zucchini, ends trimmed, quartered lengthways
  • 1 tablespoon olive oil
  • 4 anchovy fillets, patted dry with paper towel, finely chopped
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chopped fresh continental parsley, extra


  • Step 1
    Preheat oven to 240°C. Line 2 baking trays with non-stick baking paper.
  • Step 2
    Place flour and egg whites on separate plates. Combine breadcrumbs, parsley, garlic and paprika in a bowl and use your fingers to rub together. Season with salt and pepper. Place on a third plate.
  • Step 3
    Coat the zucchini quarters in flour, shaking off excess. Dip zucchini quarters in egg white, allowing excess to drip off, then toss in breadcrumb mixture to coat. Place crumbed zucchini, in a single layer, on the baking trays.
  • Step 4
    Cook in preheated oven, swapping trays halfway through cooking, for 15 minutes or until light golden.
  • Step 5
    Meanwhile, heat the oil in a small saucepan over low heat. Add the anchovies and cook, stirring, for 1 minute or until the anchovies begin to dissolve. Stir in the vinegar and parsley. Set aside.
  • Step 6
    Place the cooked crumbed zucchini on a serving plate and drizzle with the anchovy mixture. Serve immediately.


  • 480 kj


  • 4.5g

    Fat Total

  • 3g


  • 5g


  • 14g

    Carbs (total)

All nutrition values are per serve


  • Author: Jan Purser
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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