Fried Zucchini is a delicious way to enjoy summer zucchini.

In this easy recipe, zucchini is sliced into medallions, dipped in a parmesan breadcrumb mixture, and fried until crispy! 

fried zucchini on a plate

You’ll Love This Fried Zucchini Because…

  • It’s crispy, crunchy, and super delicious!
  • It’s easy to make with just a handful of ingredients.
  • This zucchini can be fried in oil or in an air fryer.
  • Everyone loves it—serve it as a snack or a side dish.

Need more zucchini inspiration? We love stuffed zucchini boats and Zucchini Bread or zucchini brownies for dessert!

How to Make Fried Zucchini

  1. Slice the zucchini into ½-inch medallions.
  2. Prepare the egg mixture and the breadcrumb mixture (recipe below).
  3. Dip the zucchini in flour, egg, and breadcrumb mixture.
  4. Fry until crisp and enjoy!
dipping zucchini in flour, egg, and breadcrumbs for frying

How to Fry Zucchini

There are several different ways to fry zucchini. You can fry them in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven.

  • In a Pan: Heat 1-inch of oil in a frying pan or skillet. Add the zucchini in small batches and cook for about 2 to 3 minutes per side.
  • In an Air Fryer: Preheat the air fryer to 375°F. Add the zucchini slices, in a single layer, and cook for 8 minutes or until golden brown.
  • Oven-Fried: To bake in the oven, place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F.
breaded zucchini on a sheet pan

Dips for Fried Zucchini

fried zucchini on a plate with marinara sauce

So Many Zucchini Sides

Did your family love this Crispy Fried Zucchini recipe? Leave us a rating and a comment below.

fried zucchini on a plate
4.95 from 145 votes↑ Click stars to rate now!
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Fried Zucchini

Crispy Fried Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture, and fried until golden and crispy.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
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  • 2 medium zucchini about 1 ½ lbs
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ½ cup grated parmesan cheese.
  • 2 cups seasoned bread crumbs
  • canola oil for frying


  • Trim the ends off the zucchini and slice into ½-inch disks.
  • In a small bowl, beat the eggs with ¼ teaspoon each salt and pepper. On a shallow plate, combine parmesan cheese, bread crumbs, and ½ teaspoon salt and black pepper.
  • Add ½-inch of oil to a medium sized skillet. Heat the oil over medium heat to 350°F using a thermometer.
  • 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.
  • Add zucchini to the hot oil in small batches cooking for 2-3 minutes per side or until golden brown.
  • Drain on paper towels. Season with additional salt if desired.


Alternative Cooking Methods:
  • Air Fryer: Preheat the air fryer to 375°F. Place in a single layer, cooking for 8 mins or until crispy and golden brown.
  • 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 or golden brown.
Ensure you are using seasoned bread crumbs. If your breadcrumbs are plain, season per the recipe below. Panko breadcrumbs can be used and should be seasoned.
To Make Seasoned Bread Crumbs, add the following to 2 cups of plain or Panko bread crumbs:
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
4.95 from 145 votes

Nutrition Information

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
Cuisine American
Crispy Fried Zucchini on a plate
Crispy Fried Zucchini on a cooling rack with writing
satisfying Crispy Fried Zucchini bites with writing
Crispy Fried Zucchini on a cooling rack and plated with a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. We made these today and they were delicious only question is there’s so many can you reheat and how would you recommend

    1. Leftovers can release a bit of water but I find reheating them in an air fryer makes them crisp again.

  2. Did these in the oven and they were amazing! I had to use panko because I didn’t have seasoned bread crumbs but I added Italian seasoning and garlic powder to them. I think they were delicious and will definitely make them again. Thank you for the recipe!5 stars

  3. This recipe did not have much flavor. I used seasoned bread crumbs (Italian flavor) I used my air fryer. When I added some salt later they tasted better.

  4. I had plain breadcrumbs yet, you didn’t miss a beat as you had that covered for me as well.
    I’ve never made Fried Zucchini and the recipe was not only easy but DELICIOUS ta boot!
    I almost ate all of them in one sitting as my husband wasn’t home and doesn’t like Zucchini.
    Thanks so much!
    I’m waiting for another to ripen in the garden to make you bread next. The anticipation is killing me!
    Will let you know;)

    Dianne F.5 stars

  5. This recipe was great. I ran into a problem when I found out I did not have regular flour so I substituted with coconut flour and they were excellent5 stars

    1. If eaten right away, we do not find them to be soggy. Leftovers can release a bit of water but I find reheating them in an air fryer makes them crisp again.

  6. A kind neighbor gave us some zukes. Made these using some panko, italian bread crumbs, parmesan and plenty of seasoned salt. The Badia brand is the best imo. Also, used the seasoned salt and pepper in the egg wash, the flour and the breadcrumbs. I can’t stress enough to SEASON everything unless you like plain. fried in refined coconut oil.These were thee BOMB!! Served with Marzetti ranch from refrigerated section. SO YUMMY & CRISPY!! Next time, I’m going to make ZUCCHINI parm. A play on Eggplant parm.

  7. I made this exactly as written. Oh. My. Gosh. It was crispy, flavorful and so much better than fried zucchini strips. It could be an appetizer, side dish or main dish if served with pasta and marinara sauce.5 stars

  8. I made this last to use up zucchini I had. This recipe was super easy and so delicious!! I made a dipping sauce from Ranch Recipe & Chipotle sauce. Soooo good! I did not have parmesan cheese on hand so I omitted. But that will only add more flavor the next time I make this! Delicious!!5 stars

  9. Yum yum. Made the fried zucchini to eat while watching football. This is the best I have tried. They were just the right crispness at 2 minutes.5 stars

  10. I made the easy baked zucchini and they were delicious but they were not crispy. I cut thyem about 1/2 and followed the time in the recipe. Should I have left them in the broiler longer?5 stars

  11. Looks fabulous! When baking in the oven do you need to turn half way through the baking process? Curious if both sides get crunchy, thank you.5 stars

    1. I’ve never tried freezing ahead of cooking these Natalie. For already fried zucchini, I wouldn’t recommend freezing. I’d refrigerate and then reheat in a frying pan or in the oven.

    2. I make these all the time in big batches and freeze them in layers on a cookie sheet (with tin foil between layers) so they don’t stick together. Once they are hard I put them in a bag and back into the freezer. I once put them straight in the bag and into the freezer and they got deformed and some stuck together. I actually think they come out better when they are frozen first cause the inside doesn’t get all mushy while the outside browns, the way it does when I bake them fresh. We eat them all the time and it’s super easy for my bf to throw them in the oven as a side dish when I’m out of town. A little olive oil mayo with sriracha and green onion is a go to 1-minute dipping sauce that pairs great.

    3. Yes, I make these in big batches and freeze all the time. Just make sure to lay them on a cookie sheet first then put them in a bag once they are hard. I put them straight in the bag once and they got deformed and stuck together. I actually think they come out better from frozen cause the inside doesn’t get all mushy when browning, the way it does when they’re fresh. I serve them with a 1-minute olive oil mayo and sriracha dip. It’s also great to batch a lot for my bf so he can throw some in the oven as a side when I’m out of town.