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Close-up of fried parmesan zucchini.

Fried Parmesan Zucchini Recipe

Melissa Griffiths
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. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 229 kcal

Equipment

Ingredients
 
 

  • 3 cups zucchini (sliced, about 2-3 medium sized zucchini)
  • 3 eggs
  • 1 tablespoon water
  • ¾ cup breadcrumbs (plain)
  • ¼ cup parmesan cheese (finely grated)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 1 cup flour (all purpose)
  • 3 tablespoons butter
  • 1 tablespoon olive oil

Instructions
 

  • 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. 

Nutrition

Calories: 229kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 4gCholesterol: 17mgSodium: 415mgPotassium: 218mgFiber: 2gSugar: 2gVitamin A: 345IUVitamin C: 11.1mgCalcium: 99mgIron: 2.1mg
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