Close-up of fried parmesan zucchini.
5 from 1 vote

Fried Parmesan Zucchini Recipe

This pan-fried parmesan zucchini recipe is a delicious, easy and unique way to use up your plentiful garden harvest. This simple recipe is sure to be a hit. 
Course Appetizer
Cuisine American
Keyword fried zucchini, fried zucchini recipe, parmesan zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 229kcal
Author Alli


  • 3 cups zucchini sliced, about 2-3 medium sized zucchini
  • 3 eggs
  • 1 tablespoon water
  • 3/4 cup breadcrumbs plain
  • 1/4 cup parmesan cheese finely grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 1 cup flour all purpose
  • 3 tablespoons butter
  • 1 tablespoon olive oil


  • Whisk the eggs with the water in a shallow dish, like a pie plate. Set aside.
  • In another shallow dish, combine the breadcrumbs, parmesan cheese, salt, pepper, and Italian seasoning. 
  • Place the flour in another shallow dish. 
  • Heat the butter and olive oil in a pan on medium-high heat. 
  • Place each zucchini slice in the flour, then the egg mixture, then the breadcrumb mixture. Shake off the excess at each step.
  • Place the breaded zucchini slices in the hot pan, waiting until the bottoms are golden brown to flip. This should take about 3 minutes per side, tongs or a dinner fork usually work best for flipping them over. 
  • Place cooked zucchini on a paper towel lined plate so the extra butter and oil can be drained off. 
  • Parmesan zucchini can be served hot or cold. Serve with marinara sauce or plain. 


Calories: 229kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 415mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 11.1mg | Calcium: 99mg | Iron: 2.1mg