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This fried zucchini recipe is easy to make with a parmesan crumb mixture-perfect as a snack, side, or appetizer.
- 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
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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
- ▢ 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 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.
Ensure you are using seasoned bread crumbs. If your breadcrumbs are plain, season them by adding 1 teaspoon each garlic powder & dried parsley flakes and ½ teaspoon each onion powder, dried oregano & dried basil.
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
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About the author
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.
See more posts by Holly
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