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Appetizers/ Recipes/ Sides/ Snacks/ Vegetarian Recipes

Easy Deconstructed Breaded Zucchini

Deconstructed Breaded Zucchini

Deconstructed Breaded ZucchiniThis Easy Deconstructed Breaded Zucchini recipe is for people who are short on the time and patience needed to painstakingly dip and bread zucchini.

Top Chef?

Clearly I am watching too much Top Chef. Because everything on Top Chef is deconstructed, right?

You can’t argue with the fact that breaded zucchini is awesome. So why deconstruct it? Well, because breaded zucchini is a huge hassle to make what with the egg on the hands and the breadcrumbs under the fingernails. And painstakingly dipping each little zucchini round into egg and then breadcrumbs takes a lot of time too. Deconstructed breaded zucchini is breaded zucchini for those of us who are short on time, lazy, or a little bit of both.

About the Recipe

While the onion might not be included in the original version, I threw it in because I had it on hand and I like sauteed zucchini with onions. So why not? This might not be quite the same as breaded zucchini, but it does take half the time (and effort!), which is a big plus in my book.

Deconstructed Breaded Zucchini (alt)

Easy Deconstructed Breaded Zucchini

A quick, easy side dish that replicates the flavors of breaded zucchini without mess and hassle.
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 23 minutes
Servings: 4


  • 1 slice stale bread or toasted bread, torn into 1-inch pieces
  • 1 tbsp + 1 tsp olive oil
  • 1/4 tsp Italian seasoning
  • 1 small yellow onion thinly sliced
  • 2 medium zucchini thinly sliced
  • salt and pepper to taste
  • 2 tbsp Parmesan cheese


  • Place bread pieces in food processor and process until fine crumbs form.
  • Heat 1 teaspoon of olive oil in a large skillet over medium-high heat, swirling to coat. Add breadcrumbs, Italian seasoning, and a pinch of salt; cook until browned, about 2 minutes. Transfer breadcrumbs to bowl and carefully wipe out skillet.
  • Heat remaining olive oil in skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally, until softened. Add zucchini and cook 10–12 minutes more, continuing to stir occasionally, until vegetables are golden brown in color and zucchini has softened. Add salt and pepper to taste and top with breadcrumb mixture and Parmesan cheese before serving.
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  • Reply
    renee kristine
    April 26, 2011 at 2:55 am

    oh. my. drooling.

  • Reply
    April 26, 2011 at 6:44 am

    Sounds good!

  • Reply
    April 27, 2011 at 1:45 pm

    Mmmm, mmmm. I can't wait for summer when I have zucchini in my garden. Zucchini patties are one thing I haven't made yet and plan to try… but this looks fantastic!

  • Reply
    May 14, 2011 at 6:28 pm

    yay! another yummy recipe to add to my zucchini repertoire! no matter how little zucchini i think i plant each year…by the end of the season, it's coming out of our ears and i'm begging people to take it away! lol…one year the zucchini fairy had to come and leave it on doorsteps! they lock the car doors at church now because they're afraid of my zucchini baskets….and even the chickens won't eat them after a while *sighs*

  • Reply
    Texas Type A Mom
    May 25, 2011 at 1:00 am

    As always, sounds delicious!

  • Reply
    April 17, 2019 at 12:10 am

    5 stars
    This is a great recipe when I eat something healthy and thanks for posting the amazing recipe.

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