Zucchini is one of my favorite summer vegetables and this fried zucchini recipe turns it into a crunchy snack or side dish!
This fried zucchini recipe is easy to make with a parmesan crumb mixture-perfect as a snack, side, or appetizer.
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Ingredient Tips
- Zucchini: Use small to medium-sized zucchini for the best texture and flavor. If using large garden zucchini, it can be cut in half and the seeds can be scraped out if needed.
- Flour and Egg: Helps the bread crumbs stick to the zucchini slices.
- Seasoned Breadcrumbs: If your crumbs aren’t seasoned check the recipe notes for seasonings to add. Panko breadcrumbs or regular crumbs can be seasoned.
- Parmesan Cheese: Adds a savory flavor and salt to the coating.
Need more zucchini inspiration? We love stuffed zucchini boats and zucchini parmesan. Or try these delicious zucchini brownies and zucchini bread for dessert!
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 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.
Dips for Fried Zucchini
More Zucchini Sides and Snacks
Did your family love this Crispy Fried Zucchini recipe? Leave us a rating and a comment below.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- Air Fryer: Preheat the air fryer to 375°F. Place in a single layer, cooking for 8 minutes 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 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.