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When my garden is overflowing with zucchini, this crispy Parmesan fried zucchini is one of my favorite things to make. It’s ready in just 15 minutes and is perfect as a quick appetizer, snack, or easy side with ranch, marinara, or fry sauce.
Why You’ll Love This Fried Zucchini Recipe
- Golden and Crispy: Panko and parmesan create a light, crunchy coating that stays crisp while the zucchini cooks perfectly inside.
- Quick and Easy: Just a few simple ingredients and about 15 minutes from start to finish.
- Great Any Time: Serve it as an appetizer, snack, or side. It works for everything from weeknight dinners to summer get togethers.
A Reader’s Review
This was so scrumptious. Good way to use up the Zucchini’s from the garden. I will definitely make this again.
– Paulette
Fried Zucchini Ingredients
- Zucchini: Choose firm, medium zucchini with smooth, dark green skin.
How to Make Crispy Parmesan Fried Zucchini
Making this crispy Parmesan fried zucchini recipe is easy. The key is to slice the zucchini evenly, pat it dry, and keep the oil hot. Once your breading stations are ready, the rest comes together quickly. Not sure what to do with your zucchini haul? Try my Air Fryer Zucchini Chips, Baked Zucchini Fries, Sauteed Zucchini, or Roasted Parmesan Garlic Zucchini Spears.
- Slice and Season: Salt and pepper the sliced zucchinis.
- Dredging Station: Put flour in a small bowl. Whisk the eggs in a small bowl. Combine Panko, Parmesan cheese, and Italian seasoning in another small bowl.
- Dredge Zucchini: Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
- Cook: Add the oil to a medium saucepan 1/2 inch up the sides, then preheat to medium high heat (350°F). Add the zucchini and fry for 4-5 minutes or until the zucchini is golden brown and crispy. Serve fried zucchini with ranch, marinara, or favorite dipping sauce.
Tips for the Crispiest Fried Zucchini
- Even Slices: Slice all pieces the same size so they cook evenly.
- Pat Dry: Zucchini holds a lot of moisture. Removing it helps the coating stick and crisp up.
- Keep Oil Hot: Maintain 350–375°F so the zucchini cooks quickly without getting greasy.
- Don’t Crowd the Pan: Fry in batches so each piece crisps properly.
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Salt and pepper the sliced 2 medium zucchinis. Put 1 cup flour in a small bowl. Whisk 3 large eggs in a small bowl, and combine 1 cup Panko, ¼ cup parmesan cheese, and 1 tablespoon Italian seasoning in another small bowl.
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Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
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Add the oil for frying to a medium saucepan, 1/2 inch up the sides. Preheat to medium-high heat (350 degrees). Add the zucchini and fry for 4-5 minutes, or until browned and crispy. Serve with ranch, marinara, or favorite dipping sauce.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Store for up to 3 months.
- Reheat: Reheat in the oven or air fryer at 375°F until hot and crispy. No need to thaw first.
Calories: 271kcalCarbohydrates: 39gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 144mgSodium: 272mgPotassium: 392mgFiber: 3gSugar: 4gVitamin A: 469IUVitamin C: 18mgCalcium: 163mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
