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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
- 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