Pan Fried Zucchini is a crispy, fried, golden brown side dish packed with flavor and texture perfect for any dinner. The crunchy golden breadcrumb and parmesan outside paired with a refreshing juicy inside is such a treat!
This easy-to-make crunchy fried zucchini pairs well with any one of these 6 easy baked chicken leg recipes
Pan Fried Zucchini
These Crispy Pan Fried Zucchini pendants complete a meal leaving everyone satisfied in their bellies and tastebuds. We love side dishes made from simple ingredients that work well together. These ingredients are low-cost, easy to find, and uncomplicated when it comes time to cook. Zucchini, parmesan cheese, and bread crumbs, how could you go wrong?
If you like this recipe you’ll love our Pan Fried Tofu
These simple ingredients are inexpensive and easy to find. Read on for a brief description of each ingredient.
Full instructions can be found in the recipe card at the bottom of this blog post.
- ZUCCHINI – Choose zucchinis that are bright green, heavy, and not spongy or wrinkly.
- PARMESAN CHEESE – Use the good stuff. It will make a big difference in flavor and texture if you grate your own quality parmesan cheese.
- BREADCRUMBS – We used Panko crumbs for this recipe they’re pre-packaged, pre-seasoned, and make everything crispy. Feel free to make or buy your own favorite bread crumbs if you have time to invest.
- FLOUR – This will help keep everything together.
- EGGS – Eggs also keep everything together making it easy to bind the dry ingredients.
- SALT – Salt to boost the flavors
- PEPPER – Pepper adds a bit of an edge to the recipe.
- OIL – The oil is what helps bring out that crispy deep fried texture and flavor.
How To Make Pan Fried Zucchini
How to make Crispy Parmesan Zucchini Pendants
This is the exciting part! I’m so appreciative of how simple, low-cost ingredients like these erupt with savory flavor and texture.
The following is a brief overview, detailed instructions are included in the recipe card at the bottom of this blog post.
- CUT INTO ROUND PENDANTS – Prep the zucchinis by first washing, then cutting the ends off. Slice them evenly into roughly (1/3 inch) or (1 cm) thick slices and set aside.
- BOWL #1. FLOUR TO BIND INGREDIENTS – In a shallow bowl, add the flour and salt and mix.
- BOWL #2. WET INGREDIENT – In a separate shallow bowl, crack the eggs and whisk.
- BOWL #3. THE FLAVOR BOWL – Using a third shallow bowl, add the Panko crumbs and parmesan cheese and mix.
- HEAT UP THE PAN AND OIL – Place a frying pan on the stove, add enough oil to fry one side of the zucchini slices, and turn the heat to medium-high. Let that heat up until the temperature reaches around 350°F or until the oil begins to shimmer. While that’s heating, set a plate next to the stove with a paper towel lying across it. This will soak up any excess oil after the cooking process.
- COAT ZUCCHINI IN EACH BOWL – Now, dredge a slice of zucchini through the flour and salt bowl making sure to cover all the surfaces. Repeat this through the egg bowl, then the third Panko crumbs and parmean bowl.
- MAKE ‘EM CRISPY – Carefully place each slice into the oil, making sure not to splash. Once the pan is evenly full, allow to fry for 2-3 minutes then flip. Each side should be golden brown.
- REMOVE FROM PAN – Place finished slices onto paper towel and allow to cool.
- GARNISH AND SERVE HOT – Sprinkle more fresh parmesan and fresh cracked pepper or serve them as they are.
Do you like to experiment? Here are some options to consider that will allow you to customize this dish.
- THICKNESS – Cut your zucchini into thicker or thinner slices based on preference. Thinner slices will cook faster and offer more flavor. Thick pieces will have more texture and juicyness because the heat won’t soften the entire zucchini slice in relation to a thinner one.
- SPICE – If you enjoy spice as I do, add a little more pepper.
- SALT – If you feel there isn’t enough flavor add a pinch of salt to the recipe or have some on hand to sprinkle on top after cooking.
- FLOUR – If you don’t have regular flour, a substitute such as coconut flour will work.
- OILS – Coconut oil, olive oil, or avocado oil also work for this recipe.
- SAUCE – Add a little extra by dipping these in Ranch dressing!
Because you took time to cut the zucchini and prep your spices let’s make sure this recipe is the best it can be.
- SEASONED BREAD CRUMBS – Use seasoned bread crumbs. If they’re not seasoned the recipe will taste more bland. Seasoned breadcrumbs usually have ingredients such as parmesan cheese, salt, pepper, parsley, Italian seasoning, garlic powder, and onion powder.
- This is why we used Panko crumbs because it keeps the recipe simple.
- HOT PAN- Make sure the pan is hot enough so they crisp up. Too little heat will result in soggy zucchini slices.
- TIMING – Fry them in oillong enough to crisp, keep an eye on them and wait until golden brown.
- SERVE IMMEDIATELY – Serving right away ensures a crispy texture. Left to sit they will eventually lose crispiness because the zucchini is still juicy in the middle.
- CHEESE – Use a high quality parmesan cheese, it will make all the difference.
- TEST IT OUT – If you’re unsure these will turn out the way you want try frying just one, two, or three as a test. This will give you confidence in what temperature setting is right and how the timing is going to work.
Storing Fried Zucchini Leftovers
If you have leftovers I recommend the following:
- FRIDGE – Store these leftovers in an airtight container for 2-5 days.
- REHEAT – Reheat in a frying pan with hot oil or air fryer before serving. This will help them crisp up after getting soggy from sitting in the fridge. Add grated parmesan cheese to punch it up a notch.
- MY ZUCCHINIS ARE SOGGY, WHAT DO I DO? – Make sure you’ve done the following:
– Coat the slices thoroughly in the seasonings, and in order by following our ‘how to make’ section.
– Make sure the pan and oil are hot. The oil should run quickly and have a shimmer. If you suspect the heat is too low, increase the heat slowly and test a few at a time until they cook right.
– Check to see if there’s enough oil. The oil is hot and helps create that deep-fried outer shell.
– Keep your zucchini slices from touching each other while frying this will reduce the chances of them steaming one another.
- CAN I USE POWDERED PARMESAN FROM THE CONTAINER? Theshort answer is yes, of course. However, parmesan cheese is a key ingredient in this recipe so it will make a difference to grate your own parmesan cheese because of it’s more rich and bold flavor and texture. Real parmesan also cooks better so if you’re concerned about getting the right texture this is an important consideration.
- HOW DO I GET MY KIDS TO EAT THESE? Call them zucchini chips.
- CAN I PREP THESE IN ADVANCE AS MEAL PREP? That’s a great question and the answer is yes.
-Follow all the instructions but do not cook them yet.
-Once the slices are coated in all the seasonings place them without touching one another onto a cookie sheet and freeze them. Parchment paper or foil works well in between the slices if you’ve made a big batch and have to stack them.
-Place in a Ziploc freezer bag and keep frozen until ready to cook.
-When ready to cook, throw them in the frying pan from frozen, if you wait until they thaw you risk the seasonings getting soggy.
Low-cost and easy-to-make recipes that pack this much flavor belong on a list of recipes to repeat. If you love crispy, fried appetizers with layers of texture and flavor then give this recipe a try. Pair it with your favorite protein for a complete meal or eat it on its own.
More Easy Side Dishes
- Roasted Cabbage Steaks
- Taco Rice
- Air Fryer Broccoli
- Roasted Brown Sugar Carrots
- Roasted Root Vegetables
Pair Crispy Fried Zucchini with:
- Prep the zucchinis by first washing, then cutting the ends off. Slice them evenly into ½” thick slices and set aside.
- In a shallow bowl, crack the eggs and whisk. Using another shallow bowl, add the Panko crumbs and parmesan cheese and mix. In a third shallow bowl, add the flour, salt and pepper. Mix.
- Now, dredge a slice of zucchini through the flour, shaking off excess. Add it to the egg bowl, then toss it with panko crumbs.
- Heat a frying pan over medium high heat with the vegetable oil. Let that heat up until the temperature reaches around 350°F or until the oil begins to shimmer. While that’s heating, set a plate next to the stove with a paper towel laying across it. This will soak up any excess oil after the cooking process.
- Cook each zucchini for 1-2 minutes on each side, or until golden crispy.
- Place finished slices onto paper towel and allow to cool.
The nutritional information provided is an estimate and is per serving.