Crispy zucchini

By Vanessa Gianfrancesco
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  • 3 zucchini
  • 1-1/2 cup flour
  • 3 eggs
  • 2 tablespoons pesto
  • 1 cup Italian breadcrumbs
  • 1 cup Panko
  • 1/2 cup Parmigiano Reggiano
  • 3 tablespoons fresh parsley, finely chopped
  • 1 tablespoon garlic powder
  • Salt and pepper
  • 1-2 cups vegetable oil
  • Course flaked salt

Marinara sauce:

  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 cups tomato Passata
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


**In a small pot warm cook the garlic in the olive oil, then add in the Passata. Season with the oregano salt and pepper and allow it to cook for 10-15 minutes.

  1. Cut the top and bottom of the zucchini, then cut the zucchini lengthwise and then make long strips (about four strips per half zucchini, in other words one zucchini should give you eight strips). **If you are not making these right away store the zucchini in milk to make sure they keep their white color.
  2. Prepare your breading station with three small baking sheets; fill one with flour and season with salt and pepper. Fill another with eggs and pesto and combine. Fill the last one with the Italian breadcrumbs, panko, Parmigiano Reggiano, parsley, garlic powder, and season with salt and pepper. Dredge the zucchini in the flour, then the egg wash and lastly in the breadcrumb mixture. Reserve. 
  3. In a large skillet, fill the bottom with vegetable oil. Warm until the oil ripples. Then cook the zucchini until they are golden brown on each side. Place onto a baking sheet that is lined with a wire rack to ensure that the zucchini stay crispy.
  4. Plate with a side of lemon wedges, marinara sauce and top with flaked salt.

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