Fried Zucchini (Crispy and Easy!)

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have you tried The practice of fried zucchini? This one will have you hooked!I do Baked Zucchini Fries and Air Fryer Zucchini Chips It’s always been summer, but there’s nothing like the crispy texture of pan-fried zucchini. This recipe tastes so good, you won’t believe it’s healthy! Fried foods get a bad rap, but this recipe proves you can make them even better.

Why You’ll Love This Fried Zucchini Recipe

Crispy on the outside and tender on the inside
Delicious, cheese flavor
Easy Pantry Ingredients
Can be done in just 20 minutes
Naturally Low Carb, Gluten Free and Vegan
Perfect Healthy Vegetables side dishsnack or appetizer

Zucchini sautéed on a plate, served with tomato sauce.

Ingredients and Substitutes

This section explains how to choose the best ingredients for pan-frying zucchini, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

zucchini – Choose smaller zucchini if you can, as they tend to be more tender and have a sweeter flavor. You can also use yellow squash.
Egg – Easier to spread with room temperature eggs.one egg substitute Might work, but I haven’t tried to confirm.
Wholesome Delicious Blanched Almond Flour – This flour has healthy fats, protein and fiber, but you can also use regular all-purpose flour or breadcrumbs (panko, gluten-free or regular breadcrumbs) if that suits your lifestyle.
grated Parmesan cheese – Adds salty and nutty flavors and enhances crunchy texture.
italian seasoning – make your own Homemade Italian Seasoning It only takes a few minutes, or you can use a store-bought one.
spices – include chili, garlic powderSea Salt And Black Pepper.
avocado oil – I like a neutral flavor, but you can use any heat-resistant cooking oil for frying the zucchini. Olive oil also works well.

Variations: Try other seasonings.

You can add dried herbs such as oregano, basil, thyme or rosemary for an aromatic boost, Indian seasoningpaprika, onion powder or paprika.

Sauteed Zucchini recipe ingredients measured in bowls.

How to Make Fried Zucchini

This section shows how to fry a zucchini, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Set up the dipping station. Prepare two bowls: one with the eggs and the other with a mixture of ground almonds, grated Parmesan, Italian seasoning, paprika, garlic powder, sea salt, and black pepper. Take a third bowl and put just enough of the flour mixture to cover the bottom in a thick layer.
Coat the zucchini. Dip each zucchini slice into the egg, then dip a third small bowl into the flour mixture, then use a spoon to dust more from the second bowl, shaking off the excess (see tip below). Set the breaded slices aside. Repeat and unblock all slices.

Dip the squash slices into the breadcrumb mixture.

Fried zucchini. Heat oil in a skillet over medium heat. Fry the zucchini in a single layer, uncovered and touching, until golden brown on both sides.
flow away. Transfer zucchini chunks to paper towels on a baking sheet to soak up excess oil. Repeat with remaining zucchini.

Drain the fried zucchini on paper towels.

Tips for the Best Fried Zucchini

To ensure your fried zucchini is perfect, here are a few tips:

Use both hands. Dip the squash into the eggs with one hand and the breadcrumbs with the other. This keeps the crumbs from becoming clumpy and sticky.
Use 3 bowls. Sometimes less is more, but not so with this fried zucchini recipe. 😉 One bowl for eggs and two bowls for breadcrumb mixture. Only use a little breadcrumbs at a time, so shake a little into the second bowl at a time, and keep the rest in the third bowl. Again, this prevents clumping.
Preheat pan. Make sure the pan is hot for constant heating. If you rush the zucchini into a pan that isn’t hot enough, they will get mushy and not crisp. Or worse, the crumbs may fall off.
Use oil generously. The recipe card lists 2 tablespoons of oil, but the amount you need may vary. The oil helps to crisp up the fried zucchini, so you want to get enough.
Avoid crowding the pot. Squash needs room to fry and crisp, so you’ll need several batches for this fried zucchini recipe.
Drain with paper towels. They will be crispier if you let the excess oil drain off, and they will crisp up as they cool.

Is Sauteed Zucchini Good For You?

Fried food doesn’t have to be unhealthy. This fried zucchini recipe is a prime example of a healthy deep-fried snack, but it also makes a healthy side dish. The key is to use natural, low-carb crumbs and healthy oils.

storage instructions

shop: If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Zucchini tends to soften in storage, but reheating it properly can make it crisp again.
Reheat: To crisp it up so you can eat it again, you can quick fry it or reheat it in a pan Air fryer if you have. Since the fried zucchini are already golden brown, you will need to reheat them over a low heat.
freeze: For best results, freeze zucchini after breading but before frying. To do this, blanch raw zucchini in boiling water for a few minutes, then transfer to ice water to stop the cooking process. Pat them dry, then follow the recipe for fried zucchini as usual with breading. Freeze until solid on a parchment-lined sheet pan, then transfer to a freezer bag. When you’re ready to cook, fry from frozen.

What to Serve with Fried Zucchini

Now that you’ve mastered the art of making crispy, flavorful fried zucchini, it’s time to explore the perfect pairing:

More Easy Zucchini Recipes

Since summer squash is everywhere, I’m always looking for more ways to use it! Here are some more amazing zucchini recipes for you to try:

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instruct

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Prepare two bowls: one with the beaten eggs and the other with the mixture of ground almonds, grated Parmesan, Italian seasoning, paprika, garlic powder, sea salt, and black pepper. Take a third bowl and put just enough of the flour mixture to cover the bottom in a thick layer.
Dip each zucchini ring in the egg, shaking off excess. Place the circles into a third bowl (the one with just a little flour mixture). Spoon more of the flour mixture (from the second bowl) over the tops of the zucchini (in the third bowl) to completely coat. Press lightly, then flip over and cover the other side. (Hold the eggs in one hand and the dry mixture in the other to avoid getting too much egg in the breading and making it clumpy. You may need to add more dry mixture to the bowl in batches so it doesn’t get too wet. If it’s too wet, it won’t stick together.) Set the breaded zucchini slices aside. Repeat for all zucchini, adding more flour mixture from the third bowl to the second bowl as you go. Doing this in batches this way keeps the crumbs from getting too soggy/clumpy.
Heat 2 tbsp (30 ml) oil in a pan pan Heat over medium heat (adjust more/less oil as needed to prevent sticking).Fry the zucchini slices in a single layer, covered, without touching each other, for about 2-3 minutes each side.
When done, transfer the fried zucchini to a plate lined with paper towels.
Repeat with the remaining slices, adding more oil if the pan dries out.

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recipe notes

Serving Size: 1/8 recipe, or about 1/2 sliced zucchini

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 156

fat 11.9 grams

protein 7.3 grams

total carbohydrates 6.8 grams

net carbs 4.8 grams

fiber 2 grams

sugar 2.9 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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