• 2 tbsp olive oil
  • 2 lbs medium zucchini
  • 2 extra large eggs
  • 1 1/2 cups dry breadcrumbs
  • 1/4 cup freshly grated Romano cheese
  • 1 tsp minced garlic
  • 2 tsp minced parsley leaves
  • 1 tbsp minced fresh basil
  • Salt
  • Freshly ground black pepper
  • 2 tbsp olive oil

Zucchini al Forno

For this Italian recipe, try baking the zucchini slices on the top rack of the oven. They come out crispy and taste as if they were pan-fried. Enjoy!


1 – Adjust rack to upper portion of oven and preheat to 375F. Brush a large jelly roll pan with 2 tbsp olive oil. Set aside.

2 – Scrub zucchini and blot dry with paper towel. Trim the ends. If zucchini are about 6 inches in length, leave whole; if larger, slice in half crosswise. Cut lengthwise into 1/4-inch slices, discarding the first and last slice of each zucchini.

3 – In a bowl, beat eggs with a fork. In another bowl, combine all of the remaining ingredients except the olive oil. Dip the zucchini slices in eggs, then dredge on both sides in breadcrumb mixture. Arrange slices in a single layer in pan. Drizzle about 1/2 tsp olive oil over each slice. Bake until slices are lightly golden on top, for about 5 minutes. Remove from the oven and turn slices. Continue to bake until slightly crusty and lightly golden, for about 5 to 7 minutes.

4 – Using a metal spatula, transfer to a platter. Arrange in a slightly overlapping pattern and serve immediately.

Serves 6 to 8