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.