Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Reviews (4 reviews)

  • weezi | 11/28/2019

    Made these as a side dish for our wedding anniversary dinner, adding a clove of minced garlic and using wild boar bacon. They were delicious. Thanks to hoydich for the tip about using a round measuring spoon.

    We have made something similar in the past using garlic rather than minced shallot and without bacon; the bacon adds a wonderful extra dimension, and the coins of zucchini make it company-worthy. If you were pressed for time and making this as a side dish, you could just halve the zucchini lengthwise, and go from there.

    Will definitely make again.

  • User avater
    KellyJAtkins | 05/03/2019

    Very tasty and looking very attractive dish!

  • User avater
    AnneJTipton | 04/27/2019


  • 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial