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Crunchy, Cheesy Zucchini Fingers

Zucchini is low in calories and carbs, filled with vitamin A and potassium and its peel a good source of fiber. As the garden zucchini season approaches, think of using zucchini in cakes, quick breads and muffins, in spirals alone or with pasta, in soups and in relishes or chutneys. And of course this Crunchy, Cheesy Zucchini Fingers!

Serves 4


4 small zucchini, washed and peel left on

2 eggs, beaten

1/2 cup breadcrumbs

1/4 cup Parmesan cheese

2-3 tablespoons olive oil

Salt and pepper to taste

Tip: Use a picnic ketchup or mustard bottle (I bought 2 for $1 at our Dollar Store) to drizzle with your favorite oil. The small opening makes drizzling easy and neat.

Oil squirt bottle 2.jpg
  1. Preheat oven to 400.

  2. Cut the zucchini lengthwise into 1/2” slices, 4-6 depending on size of zucchini.

  3. Pour egg mixture, 1/2 teaspoon salt and 1/4 teaspoon pepper into a rectangular dish.  Pour breadcrumbs into a rectangular dish.  Dip the zucchini slices into the egg mixture first and then into the breadcrumbs. Place on parchment lined sheet

  4. Sprinkle Parmesan cheese on each slice. Drizzle each slice with olive oil.

  5. Bake for 20 minutes or until the zucchini slices are tender and the topping is crunchy.



Make it Gluten free: Use gluten free          breadcrumbs or substitute ground nuts.  

How about Dairy free:  Omit cheese or     use a dairy free cheese                           

Passover is coming:  Use matzah meal,  grain free kosher for Passover                  breadcrumbs or ground nuts.                  

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