Crispy Pan Fried Zucchini Recipe

I love trying new twists on Breaded Zucchini Recipes. I use sliced zucchinis lightly dusted in all-purpose flour before dipping them in beaten eggs, then coating with Italian-style breadcrumbs and freshly grated Parmesan. A sprinkle of salt and pepper and a splash of olive oil in the pan make these bites irresistibly crisp.

I recently stumbled on this recipe for Crispy Pan Fried Zucchini and i just had to share it. I love how the zucchini slices get an amazing crunch thanks to the perfect blend of Italian-style breadcrumbs and freshly grated Parmesan cheese.

It’s super simple: you slice 2 medium zucchinis into rounds, coat them lightly in 1/2 cup all-purpose flour, dip them in 2 large lightly beaten eggs, then dredge in a mix of 1/2 cup breadcrumbs and 1/2 cup Parmesan cheese with a little salt and pepper to taste. I find that using olive oil for frying really brings out that extra crisp texture everyone loves in breaded green veggies and even reminds me of a twist on a classic Fried Zucchini Sandwich.

It might seem like a basic method but trust me its a total game changer for those who enjoy crispy zucchini recipes. Enjoy experimenting with it!

Why I Like this Recipe

Here are a few reasons why I really love this recipe:

1. I love how the zucchini gets a perfectly crispy coating, thanks to the crunchy breadcrumbs mixed with Parmesan.
2. I like that it’s super simple to make – the steps aren’t complicated at all, so I don’t feel stressed in the kitchen.
3. I appreciate that it feels like a homemade treat, with fresh ingredients that make everything taste so real and inviting.

Okay so here’s how I actually make it: First, I wash two medium zucchinis and slice them into about 1/4 inch rounds. I then put some all-purpose flour in a bowl and season it with a little salt and pepper. After that, I beat two large eggs in a separate bowl until they’re mixed pretty well. In another bowl, I mix half a cup of Italian-style breadcrumbs with half a cup of freshly grated Parmesan cheese.

What I do next is dip each zucchini slice first into the flour so it gets evenly covered, then I dunk it into the egg, and finally I press it into that breadcrumb and Parmesan mix until it’s fully coated. I heat up enough olive oil in a skillet on medium-high heat – just enough so the bottom of the pan is coated. I fry the slices in batches for about 2 or 3 minutes on each side until they come out golden and crispy. Once cooked, I transfer them to a paper towel to drain before enjoying them warm with a little extra salt and pepper if I fancy it.

I’m not going to lie – sometimes I mess up the dipping order a bit or let the oil get too hot, but every time it just reminds me that making food is all about having fun and learning as you go.

Ingredients

• Zucchinis provide fiber and vitamins that aid digestion and add fresh, crisp texture.
• Flour gives essential carbohydrates and creates a perfect light crispy outer layer.
• Eggs offers high quality protein and act as a binding agent for the coating.
• Italian-style breadcrumbs adds crunch and texture while absorbing flavor that intensifies overall taste.
• Parmesan cheese delivers a rich savory kick and a hint of saltiness to the dish.
• Olive oil ensures even frying and infuses a mild fruity flavor essential for crispiness.
• Salt enhances overall flavor and balance the natural taste of all ingredients.
• Pepper adds a subtle spicy note, elevating the dish with simple seasoning.

Ingredient Quantities

• 2 medium zucchinis, sliced into rounds
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/2 cup Italian-style breadcrumbs (you can use panko if you want extra crunch)
• 1/2 cup freshly grated Parmesan cheese
• Salt to taste
• Pepper to taste
• Olive oil for frying

How to Make this

1. Wash the zucchinis, then slice them into about 1/4 inch rounds.

2. In one bowl, place the flour and season it lightly with salt and pepper.

3. Beat the eggs in a second bowl until they’re well mixed.

4. In a third bowl, mix together the Italian-style breadcrumbs and grated Parmesan cheese.

5. Dip each zucchini slice first into the flour, making sure to coat it evenly.

6. Next, dunk the floured slice into the beaten eggs so it gets a nice wet coating.

7. Then press the egg coated slice into the breadcrumb and Parmesan mixture until it’s fully covered.

8. Heat enough olive oil in a skillet over medium-high heat so that the bottom is well covered.

9. Fry the slices in batches for about 2 or 3 minutes on each side, or until they’re golden and crispy.

10. Transfer the cooked slices to a paper towel to drain and enjoy them warm with a little extra salt and pepper if you like.

Equipment Needed

1. Cutting board for washing and slicing the zucchinis
2. Sharp knife to cut the zucchinis into 1/4 inch rounds
3. Three mixing bowls (one for the seasoned flour, one for the beaten eggs, and one for the breadcrumb and Parmesan mix)
4. Measuring cups for the flour, breadcrumbs, and Parmesan cheese
5. A whisk or fork to beat the eggs until they’re well mixed
6. A large skillet for frying the zucchini slices in olive oil
7. Tongs or a slotted spatula to flip and remove the slices from the skillet
8. A plate lined with paper towels to drain the fried slices afterward

FAQ

Crispy Pan Fried Zucchini Recipe Substitutions and Variations

• All-purpose Flour: Try chickpea flour or rice flour if you’re trying out a gluten free twist.
• Eggs: You can do a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) when you run out of eggs.
• Italian-style Breadcrumbs: Regular breadcrumbs mixed with dried oregano and basil works kinda well too.
• Parmesan Cheese: You can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy free alternative.
• Olive Oil: Avocado oil or grapeseed oil are good substitutes if you don’t have olive oil on hand.

Pro Tips

1. Make sure your oil is hot enough before you drop in the zucchini so they dont get soggy instead of crispy. If the oil isnt hot enough, the slices might absorb too much oil and end up greasy, so test with a piece of breadcrumb to see if it fries right up.

2. Dont overcrowd the pan when you’re frying. It might seem like a good idea to cook them all at once but that will lower the temperature and they might end up being unevenly cooked, so cook them in small batches.

3. Let the breading sit on the zucchini slices for a few seconds before frying. This can help the breading stick better to the zucchini, preventing it from falling off while cooking.

4. If you wanna try something different, experiment with panko breadcrumbs. It might give you an even crunchier texture thats super satisfying without a lot of extra work.