Fried Zucchini

Fried zucchini is a crispy, golden appetizer or snack that’s incredibly easy to make and always a crowd favorite. Sliced into thick medallions, coated in a savory parmesan-breadcrumb mixture, and pan-fried to perfection, these zucchini bites are the ideal way to add flavor, crunch, and fun to any meal. I love how simple ingredients come together in a recipe that feels indulgent but still uses fresh, wholesome produce.

Why You’ll Love This Recipe

I love this fried zucchini recipe because it’s quick to prepare, family-friendly, and perfect for any occasion. The parmesan in the breading adds a rich, savory layer, and the crunchy texture is so satisfying. Whether I’m serving them with marinara, ranch, or just a sprinkle of sea salt, they always disappear fast. Plus, it’s a great way to use up extra zucchini from the garden or market.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the zucchini

• zucchini (medium, about 1 ½ lbs)

For breading

• all-purpose flour
• large eggs
• grated parmesan cheese
• seasoned bread crumbs

For frying

• canola oil

Directions

1. I start by trimming the ends off the zucchini and slicing it into ½-inch thick rounds.
2. In a small bowl, I beat the eggs with ¼ teaspoon each of salt and pepper.
3. On a shallow plate, I mix together the parmesan cheese, seasoned breadcrumbs, and ½ teaspoon each of salt and black pepper.
4. In a skillet, I heat about ½ inch of canola oil over medium heat until it reaches 350°F. I use a thermometer to make sure the temperature stays steady.
5. I dredge each zucchini slice in flour, shake off the excess, dip it in the egg mixture, then coat it thoroughly in the breadcrumb-parmesan mixture.
6. Working in batches, I add the zucchini to the hot oil and fry for about 2–3 minutes per side until golden brown and crispy.
7. I transfer the fried slices to a paper towel-lined plate to drain and season with a little extra salt before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I add Italian seasoning or smoked paprika to the breadcrumb mixture for a flavor twist.
• I use panko breadcrumbs for an extra light, airy crunch.
• I swap the parmesan with pecorino romano for a sharper bite.
• I bake the slices at 425°F for 20–25 minutes as a lighter option, flipping halfway.
• I air fry them at 375°F for 10–12 minutes until golden.

Storage/Reheating

Refrigerator: I store leftover fried zucchini in an airtight container for up to 3 days.
Freezer: I lay cooled slices on a baking sheet to freeze, then transfer them to a sealed container.
Reheating: I reheat them in a 375°F oven or air fryer for 5–8 minutes until crispy again.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I sometimes use yellow squash or a mix of both for added color and the same great taste.

What dipping sauces work best with fried zucchini?

I love serving it with marinara, ranch dressing, or a garlic aioli for extra flavor.

Can I prep the zucchini slices in advance?

Yes, I slice and salt them ahead of time, but I wait to bread and fry until just before serving.

How do I keep the coating from falling off?

I press the breadcrumbs onto the slices firmly and make sure the flour and egg coating fully covers each slice before frying.

What’s the best oil for frying?

I use canola oil for its neutral flavor and high smoke point, but vegetable oil or sunflower oil also work well.

Conclusion

Fried zucchini is one of those simple recipes that brings so much satisfaction. It’s crisp, cheesy, and perfectly seasoned, making it an easy favorite whether I serve it as a snack, appetizer, or side dish. With a crunchy crust and tender center, it’s the kind of recipe I make again and again—especially when I want something quick, crowd-pleasing, and undeniably delicious.

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