Return to Content

Zucchini Cutlets

Yankee Plus Dec 2015


Zucchini Cutlets
0 votes, 0.00 avg. rating (0% score)
Print Friendly

This is a favorite recipe of Mrs. Connie deAngelo, one of the few women regulars on Blackstone Street, Haymarket, Boston.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 zucchini squash
  • 2 eggs, beaten
  • 2 rounded tablespoons grated Romano cheese
  • parsley (fresh cut or dried)
  • 3 tablespoons cooking oil
  • 1-1/4 cups seasoned breadcrumbs
  • 1/4 teaspoon salt
  • freshly ground pepper


Cut the ends from the zucchini, peel, and cut into strips about 1 inch wide, 4 inches long, and 3/4 inch thick. Mix salt and pepper with the beaten eggs. Heat cooking oil in a large skillet until hot. Mix the cheese and breadcrumbs. Dip the slices of zucchini in the egg, then the breadcrumb mixture, and brown on all sides. Turn gently to avoid breaking the slices. Add more cooking oil if necessary. Remove to a heated platter, sprinkle with parsley and serve as is, or with a tomato sauce.
Updated Tuesday, October 9th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111