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.
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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.
- 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.
Equipment
Ingredients
- 2 medium zucchini about 1½ lbs
- 2 large eggs
- ¾ cup all-purpose flour
- 2 cups seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- canola oil for frying
Instructions
- Trim the ends off the zucchini and slice into ½-inch disks.
- 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.
- 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 to 3 minutes per side or until golden brown.
- Drain on paper towels. Season with additional salt if desired.
Notes
- 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.
Nutrition Information
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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We made these today and they were delicious only question is there’s so many can you reheat and how would you recommend
Leftovers can release a bit of water but I find reheating them in an air fryer makes them crisp again.
Love all your recipes
Thank you, Alisa!
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!
these were delicious, crispy and flavorful. Definitely will do these again.
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.
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.
Yay! I am so glad you enjoyed these Dianne!
These were so good and easy to make!
Perfect just the way recipe was
I used seasoned panko bread crumbs and they turned out even more crispy. Delicious!!
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 excellent
Yummmmmmo
Do you have any problems with them getting soggy since they hold so much water?
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.
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.
Yum! That sounds delicious, thanks for sharing.
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.
So glad you enjoyed it!
Very crispy and delicious. Very easy to make and went well with my meatball sub.
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!!
That sounds delicious, Michelle! So glad you enjoyed it.
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.
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?
Likely they just needed a bit more time to crisp up Janet.
Love it
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.
You can flip them if you’d like but I don’t usually.
Can I prep a bunch of the fried zucchini and then freeze and cook them later? Like in different batches?
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.
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.
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.