Fried Zucchini Recipe
This fried zucchini is topped with grated parmesan cheese and chopped parsley and served with warm marinara sauce for dipping. This is a fantastic side dish or appetizer that just may outshine the main dish!
Servings 4
Calories 151kcal
Ingredients
- 1 Large Zucchini cut into ½ inch rounds (yields 12-14 pieces)
- 1 teaspoon Salt divided, plus a pinch for the egg and to sprinkle on the fried zucchini
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- ¼ cup Flour all purpose
- 1 Egg beaten
- ½ cup Breadcrumbs plain
- Canola Oil for frying – enough to cover the bottom of a large skillet with ¼ inch of oil
Garnishes
- Grated Parmesan Cheese
- Chopped Parsley
Dipping Sauce
- Marinara Sauce warmed through
Instructions
You will also need: A pan or platter lined with parchment paper and a large sheet pan lined with a cooling rack, or if you don’t have one, a plate lined with paper towels to place the zucchini after it is fried.
- Slice the zucchini into ½ inch rounds and place them on a paper towel until ready to use.
Set up a breading station
- Use a baking sheet or two large plates. Add the flour to one side and the breadcrumbs to the other.
- Add ½ teaspoon of salt to the flour and stir it in with a fork.
- Add ½ teaspoon of salt, garlic powder, dried oregano and black pepper to the breadcrumbs and stir them in with a fork.
- Add the egg and a pinch of salt to a medium bowl and beat well.
Bread the zucchini rounds
- Working with one zucchini piece at a time, coat it on both sides with the flour. Tap it gently on the pan to shake off the excess.
- Dip the zucchini in the egg mixture. Rub it gently with the egg so it adheres to the flour. Make sure it is evenly moist.
- Place the zucchini in the breadcrumbs and press down. Turn and press down again. Do this a couple of times until the zucchini is completely breaded.
- Set it on a sheet pan lined with parchment paper and repeat with the remaining pieces.
Fry the zucchini
- Add enough oil to a large, non-stick skillet to cover the bottom by at least ¼ inch.
- Heat the oil over medium high heat. When the oil is hot, but not smoking, add the zucchini to the skillet. Use a test piece. If the oil starts bubbling around the edges, it is ready.
- Fry the breaded zucchini for approximately 2 minutes per side, or until they reach the desired golden brown color. Keep an eye on them, if they are browning too quickly, lower the heat just a touch and flip the zucchini more often.
- As soon as the zucchini rounds are out of the skillet onto the sheet pan or plate sprinkle them with a little bit of salt.
- Garnish the zucchini with parmesan cheese and chopped parsley and serve with marinara sauce. Serve immediately.
Video
Notes
Don’t overcrowd the skillet. There should be enough room so that the zucchini is not overlapping. If you have to, fry in batches.
If you are frying in batches, take the skillet off the heat while you remove the zucchini and get them all settled on the plate or pan.
Nutrition
Calories: 151kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 879mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg