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5 from 7 votes

Breaded Zucchini with Oregano & Thyme

These delicious crispy breaded zucchini can be served as a tapa or appetizer, or a a side dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Side Dish, Tapas
Cuisine: Italian
Servings: 4
Calories: 298kcal
Author: Enri


  • 4 zucchini cut into half-inch slices
  • 1 cup of bread crumbs
  • 1 teaspoon of salt
  • ½ teaspoon of freshly ground black pepper
  • 1 teaspoon of dried oregano leaves
  • ½ teaspoon of dried thyme leaves
  • 2 eggs lightly beaten
  • ¼ cup of milk
  • olive oil


  • In a bowl mix the breadcrumbs with salt, peppers and herbs.
  • In another bowl, mix the eggs with the milk and beat with a fork.
  • Dip the zucchini in the egg and milk mixture.
  • Put some breadcrumbs on a plate and bread the wet zucchini.
  • In a skillet over medium heat with a little olive oil, cook the zucchini for 2-3 minutes per side, until golden brown and set them to drain on paper towels.
  • Serve hot.


Serving: 150g | Calories: 298kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 831mg | Potassium: 547mg | Fiber: 3g | Sugar: 7g | Vitamin A: 484IU | Vitamin C: 31mg | Calcium: 114mg | Iron: 3mg