Zucchini Piccata

Total Time
15 mins
20 mins

A great way to use the larger zucchini from your garden.

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  1. For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
  2. Add crushed tomatoes and bring to a medium boil.
  3. Cook , stirring often, until reduced and thickened a bit.
  4. Add basil, capers, garlic and onion.
  5. Cook for 2-3 minutes.
  6. Season to taste with salt & pepper.
  7. Set aside and keep warm.
  8. Rinse zucchini and pat dry.
  9. Cut into slices about 1/8 inch thick.
  10. Pat dry with paper towels.
  11. Beat eggs slightly in a deep pie plate.
  12. In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
  13. Heat 3 tbsp oil in a medium skillet.
  14. Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
  15. Add zucchini slices to hot oil and pan fry on each side until golden brown.
  16. Serve immediately with tomato sauce.