Fried Zucchini is a simple, crispy side dish that’s golden on the outside and tender on the inside. Coated in a flavorful Parmesan breadcrumb crust and fried until crisp, it’s a delicious appetizer or snack that’s sure to disappear fast.
Holly’s Recipe Highlights: Fried Zucchini
- Flavor: Each bite is crispy and savory with a hint of Parmesan, while the zucchini inside has a mild, slightly sweet flavor.Â
- Technique: Coating the zucchini in flour, then egg, and finally seasoned breadcrumbs creates a crispy crust that sticks beautifully while frying.
- Serving Suggestions: I love serving these crispy fried zucchini as an appetizer before pasta night, especially with an easy homemade lasagna. They’re also delicious with marinara, ranch, or tzatziki for dipping.
Total Time: 30 Minutes Servings: 8 Cooking Method: Pan-Fried
Ingredient Notes
- Zucchini: Choose medium zucchini for the best texture. Larger zucchini tend to be watery with more developed seeds, which can make the coating less crisp.
- Eggs: The beaten eggs help the breadcrumb coating adhere to the zucchini. Whisk them well so each slice is evenly coated before adding the breadcrumbs.
- All-Purpose Flour: A light coating of flour creates a dry surface that helps the egg adhere. Shake off any excess so the breading stays light and crispy instead of becoming gummy.
- Parmesan Cheese: Grated Parmesan adds a rich, salty, nutty flavor to the breadcrumb coating. Finely grated Parmesan blends more evenly with the breadcrumbs than shredded cheese for better coverage.
- Seasoned Breadcrumbs: Seasoned breadcrumbs are the easiest way to add plenty of flavor. If you only have plain breadcrumbs, mix in garlic powder, onion powder, dried parsley, oregano, and basil for a simple homemade substitute. Use part panko for a lighter, crunchier texture.
How to Make Fried Zucchini
- Slice the zucchini into even rounds. Prepare the breading mixture in bowls.
- Coat each slice in flour, dip it into egg, then press it into the crumb mixture.
- Fry in small batches (full recipe below).
- Drain on paper towels, season while warm, and serve right away.
Saving Fried Zucchini
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers in an air fryer at 350°F or in the oven at 375°F until hot and crisp. Avoid the microwave if possible, since it softens the coating.
Do not freeze, as the zucchini gets mushy when defrosted.
This recipe works great in the air fryer! Just preheat the air fryer to 375°F, then place the zucchini in a single layer in the air fryer basket. Cook for 8 minutes, or until golden brown and crispy. No need to flip halfway through.
Yes! This recipe works well in the oven. Start by preheating the oven to 400°F. Then place the zucchini in a single layer on a parchment-lined baking sheet and spray with cooking spray. Bake for 18 to 20 minutes until crispy and golden brown.
More Crispy Veggie Favorites
Did you enjoy the following Fried Zucchini Recipe? Leave a comment and rating below.
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Trim the ends off the zucchini and slice into ½-inch disks.
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In a small bowl, beat the eggs with ¼ teaspoon each of salt and pepper. In a second shallow bowl or plate, add the flour. On a third shallow plate, combine breadcrumbs, Parmesan cheese, and ½ teaspoon salt and black pepper.
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Add ½-inch of oil to a medium sized skillet. Heat the oil over medium heat to 350°F using a thermometer.
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Dredge the zucchini in flour and shake off any excess. Dip in the egg mixture and then into the breadcrumb mixture, gently pressing to adhere. Repeat with the remaining slices.
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Add zucchini to the hot oil in small batches, cooking for 2 to 3 minutes per side or until golden brown.
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Drain on paper towels. Season with additional salt if desired.
- Air Fryer: Preheat the air fryer to 375°F. Place in a single layer and cook for 8 minutes, or until golden brown and crispy.
- Oven-Fried: Preheat oven to 400°F. Place in a single layer on a parchment-lined baking sheet and spray with cooking spray. Bake for 18 to 20 minutes until crispy and golden brown.
Ensure you are using seasoned breadcrumbs. If your breadcrumbs are plain, season them with 1 teaspoon each of garlic powder & dried parsley flakes, and ½ teaspoon each of onion powder, dried oregano & dried basil.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.Â
Calories: 209 | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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