Top | Sides

Zucchini matchsticks with breadcrumbs

(recipe, Tina Aquilla Redpath)


This recipe is something I came up with when I had a surplus of zucchini and wanted something new and easy and something that my husband might like. I don't really measure so feel free to change the measurements to suit your taste. I put a side dish for 2 as serving size, but I've eaten this by itself for dinner many times! Let me know if you make any adjustments that work out well.


  1. 1 Tbsp. olive oil
  2. 1 Tbsp. butter
  3. 1 medium zucchini cut into matchsticks (2-3 inches long and ¼" on each side)
  4. 1 clove garlic minced
  5. 1 tsp. orange zest (lemon would work too, but reduce amount)
  6. 1 tsp. dried herbs - (I like fennel pollen and basil, but thyme, parsley or even rosemary should work too. If using fresh, add twice as much)
  7. 1 tsp. salt - to taste
  8. 1 tsp. pepper - to taste
  9. 2 to 4 Tbsp. fine dry breadcrumbs - homemade are best, but store bought breadcrumbs work too. Adjust amount to absorb butter and oil


  1. Cut zucchini into matchsticks
  2. Mince garlic
  3. Zest orange
  4. Heat non-stick skillet over medium to medium-high heat.
  5. Add butter and oil
  6. When hot, add zucchini and saute until just starting to soften
  7. Add ½ each of the salt and pepper
  8. Add garlic and saute for 1-2 minutes or until you can smell it
  9. Add orange zest and saute for 1 minute
  10. Add rest of salt and pepper to taste
  11. Continue sauteing until zucchini reach desired texture - I prefer al dente and slightly browned
  12. Add breadcrumbs and saute until all the butter and oil is absorbed and the breadcrumbs are beginning to brown
  13. Serve and enjoy.