Tomato-Zucchini Tapas

Fry zucchini until golden brown on each side.

Fry zucchini until golden brown on each side.

Here’s a delicious way of using two favorite August vegetables: tomatoes and zucchini. The genesis of the recipe comes from the August edition of Traverse Magazine, although I made several changes.

I reduced the amounts and did not peel the zucchini, as the recipe suggests. I substituted basil for the parsley, and used locally-grown zebra tomatoes from the Farmers Market.

I also added a few drops of Spanish sherry wine vinegar to the mayonnaise, to give it a smidgen of Spanish flair, giving me vague license to call this a tapas, which refers to a variety of appetizers in Spanish cuisine.

The next time I make this, I may dip in the zucchini in panko for added crispiness before frying.

Click here for more well-tested ways of using zucchini.
Recipe: Tomato-Zucchini Tapa


  • 1 medium-sized zucchini, cut into 1/4-inch rounds (22 pieces)
  • 1 large egg, beaten
  • 1/4 cup white flour
  • 1/4 cup canola oil
  • 3 tablespoons mayonnaise
  • 1 teaspoon Spanish sherry wine vinegar
  • 22 slices from small tomatoes, such as Zebra, cherry or grape, preferably locally grown
  • 1/4 cup fresh basil, chopped


  1. Lightly season one side of zucchini slices with kosher salt and let rest on paper towels 5 minutes.
  2. Dredge zucchini slices in flour then dip in egg.
  3. In your largest saute pan, heat oil over medium-high heat and fry zucchini, in batches, until golden brown on both sides, 6-8 minutes total fry time. Drain on paper towels and liberally season with freshly ground pepper.
  4. Mix vinegar into mayonnaise and evenly divide and spread mayonnaise over zucchini slices. Top with tomato and basil and serve.

Number of servings (yield): 22 pieces

Time: 45 minutes

Copyright © Peggy Lampman’s dinnerFeed.

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