Crispy fried zucchini is super easy to make at home in a skillet. You’ll be enjoying this parmesan and breadcrumb coated snack in under 20 minutes total!
Why this recipe works
These parmesan fried zucchini rounds coated in Italian-style breadcrumbs are tender, crunchy, and a bit addicting. Whip up a batch of them as an appetizer or a snack, and serve with some ranch or marinara!
If you grow an abundance of zucchini in your garden, don’t miss more ways to cook it up into something delicious. Our zucchini pizza bites, air fryer zucchini fries, and lemon blueberry zucchini bread are amongst our favorite ways of using up that tasty summer squash.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – Choose a firm, vibrant colored, medium zucchini. You may double or triple this recipe if your having guests, but you will need to do this in batches.
COATING – We’re using Italian style breadcrumbs, not panko. Breadcrumbs are better to use when you’re working with oil as it absorbs more compared to panko. For the oil, you can use either vegetable or canola oil. Flour can be substituted for almond flour if desired.
How to Make Fried Zucchini
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using a mandolin slice the zucchini to 1/16th inch in thickness.
- Add the flour to a gallon sized ziplock back. Add the zucchini slices, zip and shake vigorously.
- To a large bowl add the eggs and whisk. Dredge the zucchini slices in the egg wash followed by the breadcrumbs mixed with parmesan cheese.
- In an 8 inch skillet working in batches, heat the canola or vegetable oil. Fry zucchini for two minutes on one side and flip. Remove to a plate lined with paper towels.
Frequently Asked Questions & Expert Tips
No, you don’t have to peel your zucchini unless you want to. We like to leave the skin on for ours, this helps the rounds stay intact as we are slicing them thinner than your typical thick-cut zucchini rounds.
Absolutely! We love making anything we can in the air fryer. Place your coated zucchini in a single layer in the air fryer basket, being sure not to overcrowd. Spritz with cooking spray, then air fry at 385F for 5-7 minutes.
Yes, you can make these zucchini bites in the oven. Preheat oven to 400F, no need to use oil for these, simply spritz with a little bit of cooking spray. Bake for 5-8 minutes. Flip the zucchini halfway through the bake time. Some ovens run hotter than others so be sure to check on them around the 5 minute mark. If they aren’t done at the 8 minute mark, continue cooking until they reach a golden brown.
When slicing, if your zucchini is cut too thick it will contain more water. Zucchini is 94% water, and as it cooks it’s bound to release some of its water content. If you find your fried zucchini is too soggy, you can lay your zucchini slices out on some paper towels and sprinkle them with a little bit of salt. The salt (and paper towels) will draw some moisture out of the zucchini. Pat them dry then continue with the recipe!
Serving Suggestions
Fried zucchini is best served hot and fresh from the skillet with a side of marinara or ranch. We recommend enjoying them right away, but if you’d like to reheat leftovers, pop them into the oven or air fryer at 375F for a few minutes.
These pair well with other appetizers or even served as a side dish alongside grilled chicken or grilled pork chops.
More Appetizer Recipes
- Air Fryer Fried Pickles
- Bacon Wrapped Little Smokies
- Bacon Cheeseburger Meatballs
- Almond and Parmesan Crusted Asparagus Fries
- Zucchini Sliders
- Fried Green Tomatoes
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Fried Zucchini
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 zucchini medium
- ½ cup all purpose flour
- 3 eggs
- ½ cup breadcrumbs Italian style breadcrumbs, not panko
- ¼ cup parmesan cheese grated
- ¾ cup canola oil or vegetable oil
Before You Begin
- Fried zucchini is best served hot and fresh from the skillet with a side of marinara or ranch. We recommend enjoying them right away, but if you’d like to reheat leftovers, pop them into the oven or air fryer at 375F for a few minutes.
Instructions
- Using a mandolin, slice the zucchini to 1/16th inch in thickness.
- Add the flour to a gallon sized ziplock back. Add the zucchini slices, zip and shake vigorously.
- To a large bowl add the eggs and whisk. Dredge the zucchini slices in the egg wash followed by the breadcrumbs mixed with parmesan cheese.
- In a 8 inch skillet working in batches, heat the canola or vegetable oil. Fry zucchini for two minutes on one side and flip. Remove to a plate lined with paper towels.
Nutrition
Amanda Davis
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Karen says
It was absolutely delicious I couldn’t stop eating them as they were cooked
Joanne says
I love fried zucchini. Thanks for the other cooking styles and tips. Yummy