There’s something wildly satisfying about biting into perfectly crisp, golden breaded zucchini—like a cross between Italian fritto misto and Southern fried green tomatoes, but lighter, crunchier, and globally adaptable.
The beauty? It pairs as effortlessly with a Chocolate Peanut Butter Smoothie at brunch as it does with a steaming bowl of Chicken Enchilada Soup on a cozy night in. Using a simple technique I learned from a Spanish tapas chef, each slice gets coated in breadcrumbs that toast up beautifully, whether you fry or bake them.
However you plate it, breaded zucchini brings a comforting crunch that feels both familiar and refreshingly new, inviting you to experiment, snack, and share.
Why You’ll Be Hooked?
- The crunchy texture holds beautifully even when reheated, making it a lifesaver for meal prepping, quick snacks, and sides throughout the week.
- I first made this as a late-night snack and was shocked at how it satisfied every craving—crispy, savory, light—so it’s become my go-to for guilt-free comfort food.
- I’ve served it alongside everything from enchilada soup to a chocolate peanut butter smoothie (yes, really), and it’s that rare side dish that never feels out of place.
- Honestly, I didn’t expect it, but I’ve found it’s helped me eat more veggies without even trying—turns out when vegetables taste this good, it’s no effort at all.
Breaded Zucchini Recipe
Crispy, golden-brown breaded zucchini makes the perfect appetizer or snack. Tender zucchini slices are coated in a flavorful mix of Parmesan, breadcrumbs, and herbs, then fried to perfection. Serve hot with an extra sprinkle of Parmesan and salt for irresistible flavor in every bite.
Equipment
- Large skillet
- Shallow bowl
- Small bowl
- Knife
- Plate
- Tongs
- Paper towels
- Cutting board
Ingredients
- 1 cup vegetable oil for frying
- ½ cup Italian seasoned bread crumbs
- 1 tbsp grated Parmesan cheese, or more to taste
- 2 large eggs, beaten
- salt to taste
- ½ cup grated Parmesan cheese
- 3 zucchinis, sliced
- 1 tsp dried parsley
- 2 tsp garlic powder
- ground black pepper to taste
Instructions
- Mix the bread crumbs, ½ cup Parmesan cheese, garlic powder, parsley, and black pepper in a shallow bowl until well combined.
- Place the beaten eggs in a small bowl.
- Dip the zucchini slices into the eggs, then press them into the bread crumb mixture to coat, shaking off any excess.
- Arrange the breaded zucchini slices in a single layer on a plate without stacking.
- Heat oil in a large skillet over medium heat.
- Working in batches, fry the breaded zucchini in the hot oil until golden brown, about 3 minutes per batch.
- Transfer the fried zucchini to a paper towel-lined plate to drain.
- Sprinkle with 1 tablespoon of Parmesan cheese and salt before serving.
Notes
- Slice the zucchini evenly for consistent cooking and crispiness.
- Use panko breadcrumbs for an extra crunchy texture if preferred.
- Avoid overcrowding the skillet to maintain the oil temperature and prevent soggy coating.
| Nutrition | Value |
| Calories | 442kcal |
| Carbohydrates | 12g |
| Fibre | 2g |
| Fat | 41g |
| Protein | 8g |
| Cholesterol | 70g |
