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Zucchini Casino

Scott Phillips

Yield: Yields 15

Servings: 6 to 8

In this creative spin on clams casino, zucchini coins stand in for the bivalves.


  • 1/3 cup coarse fresh breadcrumbs
  • 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
  • 1 Tbs. minced shallot
  • Kosher salt
  • 1 small zucchini
  • 2 slices bacon

Nutritional Information

  • Calories (kcal) : 35
  • Fat Calories (kcal): 15
  • Fat (g): 2
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 130
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 2


  • Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.
  • Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.
  • Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.


Rate or Review


  • hoydich | 01/11/2015

    I am always looking for hors'd'oeuvre recipes the include vegetables and this one is a winner. The assembly is a little labor intensive but I simplified this by pressing the breading into a round measuring teaspoon and popping it out with a thin knife, placed these on the zucchini rounds, topped with bacon and then pressed down with a fork, sliding the fork off. Much more efficient than pressing the breading on with your fingers. I also eliminated the salt as the cheese is salty enough.

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