Fried Zucchini
This fried zucchini recipe delivers crispy, golden bites with a cheesy breadcrumb coating and tender zucchini center. Quick to make and full of flavor, these pan-fried rounds are perfect as a snack, appetizer, or crowd-pleasing side dish. Serve with marinara or ranch for a classic, crunchy favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer, Snack, Side Dish
- Method: Pan-Fried
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1½ lbs medium zucchini, sliced into ½-inch rounds
- ½ cup all-purpose flour
- 2 large eggs
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated parmesan cheese
- ¾ cup seasoned breadcrumbs
- Additional ½ tsp salt and black pepper
- Canola oil (enough for ½-inch depth in skillet)
Instructions
- Trim zucchini ends and slice into ½-inch rounds.
- Beat eggs with ¼ tsp salt and ¼ tsp pepper in a bowl.
- Combine breadcrumbs, parmesan, ½ tsp salt, and ½ tsp pepper on a shallow plate.
- Heat canola oil in a skillet to 350°F.
- Dredge zucchini slices in flour, then dip in egg, then coat in breadcrumb-parmesan mixture.
- Fry zucchini in batches for 2–3 minutes per side, until golden brown and crispy.
- Transfer to paper towels to drain. Season with extra salt, if desired. Serve hot.
Notes
- Use panko breadcrumbs for extra crunch.
- Swap parmesan for pecorino romano for a sharper flavor.
- Add Italian seasoning or smoked paprika to the breadcrumb mix for variation.
- Bake at 425°F for 20–25 minutes (flip halfway) or air fry at 375°F for 10–12 minutes for a lighter version.
- Best served with marinara, ranch, or garlic aioli.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Find it online: https://cookedbymaya.com/fried-zucchini/
