Zucchini Al Forno
Zucchini al Forno features crispy, golden zucchini slices layered with a savory egg and cheese mixture, topped with breadcrumbs and fresh basil for a delightful Italian-inspired dish suitable for vegetarians.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Top and tail the zucchini and cut them lengthwise into 1/2 inch slices.
- Coat the zucchini slices in flour and fry until they are crisp and golden.
- Oil a circular ovenproof dish and arrange the zucchini slices like the spokes of a wheel.
- Beat together the eggs, milk, salt, pepper, and half of the Parmesan cheese.
- Add the torn basil leaves to the egg mixture and pour it over the zucchini slices.
- Sprinkle the breadcrumbs and the remaining Parmesan cheese over the top.
- Bake in the preheated oven for 15-20 minutes until set and golden.
Tips & Substitutions
To achieve the best texture, ensure the zucchini slices are patted dry after frying to avoid excess moisture. If you're short on flour, cornstarch can be a great substitute for coating. For a lighter dish, consider using egg whites instead of whole eggs. Fresh herbs can be swapped for dried, but reduce the quantity as dried herbs are more potent.
Serving Suggestions
Zucchini Al Forno is a fantastic main dish that pairs beautifully with a simple arugula salad or crusty Italian bread. For a complete meal, serve alongside Italian Cauliflower or a light pasta dish. Garnish with additional fresh basil for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving, as it can make the dish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Al Forno contains roughly 1562 calories, with 25g protein, 134g carbohydrates, and 106g fat. It is an excellent source of iron (136% of the Daily Value), calcium (54% of the Daily Value), and protein (49% of the Daily Value). Note that it is relatively high in sodium, at 2079mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of zucchini?
Yes, you can experiment with vegetables like eggplant or bell peppers, but adjust cooking times accordingly as they may differ in moisture content and cooking time.
Is it possible to make this dish gluten-free?
Absolutely! Substitute the flour with a gluten-free blend or almond flour for coating the zucchini. Ensure the breadcrumbs used are also gluten-free.
Can I prepare this dish in advance?
Yes, you can assemble the dish a few hours ahead of baking. Cover it and store it in the refrigerator. Just allow it to come to room temperature before baking for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).