Description
There’s something magical about zucchini in the summer — fresh, tender, and bursting with flavor. Growing up, my Nonna would whip up this crispy pan fried zucchini that was always the star of our family table. Thin, golden rounds coated with a savory parmesan and breadcrumb crust, fried until perfectly crisp — it’s like summer sunshine you can eat. This pan fried zucchini recipe is a quick and easy zucchini side dish that busy home cooks and diet-conscious folks will adore. Whether you’re squeezing in dinner after a long day or hosting friends for a casual summer gathering, these crispy zucchini slices deliver on taste and simplicity. Just a heads-up — they’re best enjoyed immediately since leftovers tend to lose their crispiness (though I’ll share tips for reheating later). For more fresh ideas, you might also want to check out the Delicious zucchini muffins recipe or try a hearty Turkey zucchini enchilada casserole for dinner. And if you’re craving more fried veggie goodness, the Classic fried green tomatoes recipe is a Southern favorite! If you love fresh veggies, be sure to Follow Kai Recipes on Facebook for daily inspiration.
Ingredients
- 2 medium zucchinis
- ¾ cup all-purpose flour
- 2 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup seasoned breadcrumbs or panko crumbs
- ½ cup freshly grated parmesan cheese
- ¼ cup vegetable oil (for frying)
Pro tip: Homemade breadcrumbs work wonders here — just toast and crush day-old bread for a rustic, crunchy coating! For a gluten-free twist, swap the flour and breadcrumbs with gluten-free alternatives. The zucchini egg wash in this recipe helps the coating stick perfectly, giving you those irresistible crispy coated vegetables.
Instructions
- Wash your zucchinis well, trim the ends, and slice them into ½-inch thick rounds. This thickness is the best way to cook zucchini for frying — thin enough to crisp but thick enough to stay juicy.
- In three shallow bowls, arrange: Flour mixed with salt and pepper; Beaten eggs (your classic egg wash); Breadcrumbs mixed with parmesan cheese.
- Dredge each zucchini slice in the flour mixture first, then dip it into the egg wash, and finally coat it generously with the breadcrumb-parmesan mix. This parmesan and breadcrumb coating is what gives the zucchini those golden, crispy edges we all crave.
- Pour the vegetable oil into a large frying pan and heat it over medium-high until it shimmers — that’s your signal the oil is hot enough for frying vegetables in oil. Proper heat is key here to avoid sogginess!
- Add the slices in a single layer, but don’t overcrowd the pan (this is a common mistake that ruins crispiness). Fry each side for about 1-2 minutes, or until golden brown and crunchy. Drain on paper towels to remove excess oil.
- Serve these crispy zucchini slices immediately for the best crunch and flavor — trust me, once you try this simple fried zucchini recipe, it’ll become a summer staple.
Notes
- Slice thickness matters: Thin slices cook faster but can turn floppy; thicker slices hold crispiness and juiciness better.
- Hot pan is essential: Use medium-high heat and enough vegetable oil to fry zucchini properly without it absorbing too much oil.
- Avoid overcrowding: Fry in batches to keep the oil temperature steady, which prevents sogginess.
- Parmesan boost: Mix freshly grated parmesan into the breadcrumbs for that irresistible cheesy crust.
- Alternatives: For gluten-free fried zucchini, use gluten-free flour and panko crumbs.
- Snack or side: These zucchini slices make excellent quick zucchini appetizers or healthy fried zucchini snacks for any occasion.
Looking for even more veggie inspiration? Try the fresh and crunchy Din Tai Fung cucumber salad recipe — perfect as a light summer side.
How To Store Leftovers
- If you’re lucky enough to have leftovers (but honestly, they disappear fast!), store them in an airtight container in the fridge for 2-3 days.
- To bring back some of that original crispiness, reheat the zucchini in a hot frying pan with a little oil or pop them in the air fryer for a few minutes.
- Avoid the microwave—it tends to make them soggy.
For those wondering, yes, these are one of those dishes best enjoyed fresh, but knowing how to revive leftover zucchini is a handy trick for busy days!
Variations & Serving Suggestions
- Mix chopped fresh herbs like parsley or basil into your breadcrumb mixture for a fresh twist.
- Spice it up with a pinch of smoked paprika or cayenne pepper for a little heat.
- Serve with dips such as garlic aioli, marinara, or a zesty yogurt dip.
- Pair with other summer favorites like a bright cucumber salad or a comforting casserole.
- Craving more zucchini magic? Don’t miss the Delicious zucchini muffins recipe or warm up with a Turkey zucchini enchilada casserole.
Nutritional Information (per serving approx.)
- Calories: 289 kcal
- Carbohydrates: 41g
- Protein: 14g
- Fat: 7g (Saturated Fat: 3g)
- Cholesterol: 90mg
- Sodium: 728mg
- Fiber: 3g
- Sugar: 4g
- Vitamins & Minerals: Vitamin A, Vitamin C, Calcium, Iron
Thanks to the moderate use of oil and fresh veggies, this dish makes a delicious low-carb zucchini snack or healthy crispy vegetable snack that won’t weigh you down.
Community Engagement / Call to Action
Did you try this crispy pan fried zucchini recipe? I’d love to hear how it turned out! Please leave a star rating and share your tweaks or tips in the comments below. Got questions or want a variation? Just ask — I’m here to help make your cooking joyful and stress-free.
For more quick summer veggie recipes, don’t forget to subscribe to Kai Recipes and download our printable recipe guides in the member’s library — your kitchen’s new best friend!
Social Media & External Links
- Follow Kai Recipes on Facebook
- Discover more recipes on Kai Recipes Pinterest
- Explore summer veggie recipes on Pinterest
Happy cooking and crunching — enjoy every bite of summer!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 4g
- Sodium: 728mg
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 90mg