Fried Zucchini

This easy-fried zucchini recipe transforms ordinary zucchini into a crispy and flavorful dish. Serve as an appetizer or a tasty side dish with a bowl of warm marinara and a sprinkle of Parmesan cheese.

If you have a summer garden, chances are pretty good that you have some zucchini, and if you don’t, zucchini is readily available at your local grocery store all year. This is one of our favorite zucchini recipes. You can make these up to a few hours in advance and reheat them right in the air fryer or oven, and they will still be crispy on the outside and tender on the inside. We like to serve them with marinara, but you can also serve them with Honey Mustard Sauce or Southern Comeback Sauce.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Zucchini: Look for medium-sized, unblemished, firm zucchini
• Breadcrumbs: You can use Italian or Panko breadcrumbs, but I like a combination of both.
• Parmesan cheese: Use freshly grated Parmesan cheese as it is flavor-packed and helps make this recipe so delectable.
• Seasonings: Dried Italian seasoning, garlic powder, salt, and freshly ground black pepper
• Oil: Use a high smoke point oil like vegetable, canola, or peanut oil.
• Sauce: marinara or homemade ranch

Preparation Tips For Fried Zucchini

• Leave the skin on and cut the sticks or rounds for zucchini bites about 1/3-1/2 inch thick for optimum frying.
• I like to make my breadcrumbs using croutons. They provide such terrific flavor with a lot fewer preservatives. I grind them up in my mini food processor.
• To avoid the dreaded breading fingers, use one hand for the wet ingredients and the other for the dry ingredients! Voila, no more constant hand washing.
• Try cooking in the air fryer for a lighter version with less fat and calories. 

Frequently Asked Questions

More Zucchini Recipes

Fried Zucchini Recipe

Your family and friends will love this fun and easy breaded zucchini recipe.  Its crispy coating is seasoned with Parmesan, garlic, and oregano for the best flavor. 

5 from 87 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 serving

Calories: 266kcal

Author: Beth Pierce

Ingredients

• 4 medium to large zucchini
• ½ cup all-purpose flour
• 3 large eggs
• ½ cup Italian seasoned breadcrumbs
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil
• Marinara optional

Instructions

• Set up 3 bowls. One with flour, one with beaten eggs, and one mixed with Italian breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, sea salt, and black pepper.  Dip each stick in the flour, then in the eggs, and then in the breadcrumb mixture.
  
• Heat 1/2 inch oil in a Dutch oven heavy or heavy skillet.  Working in batches, fry the zucchini for 2-3 minutes per side.  Remove to paper towels to drain any excess grease.  Serve with warm marinara sauce.

Notes

• Leave the skin on and cut the sticks or rounds for zucchini bites about 1/3-1/2 inch thick for optimum frying.
• I like to make my breadcrumbs using croutons. They provide such terrific flavor with a lot fewer preservatives. I grind them up in my mini food processor.
• To avoid the dreaded breading fingers, use one hand for the wet ingredients and the other for the dry ingredients! Voila, no more constant hand washing.
• Try cooking in the air fryer for a lighter version with less fat and calories.

Nutrition

Calories: 266kcal | Carbohydrates: 24g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 552mg | Potassium: 437mg | Fiber: 2g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 24mg | Calcium: 139mg | Iron: 2mg

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