Last modified on June 12th, 2018 at 9:02 AM

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.

Fried parmesan zucchini on a plate garnished with basil.

Tis the season for Zucchini! And I love it.Really!

I know everyone is always trying to pawn off their zucchini but I hoard mine. I love putting it in all sorts of things. My latest favorite has been making this pan-fried parmesan zucchini recipe.

The trick to making delicious fried zucchini is to have your pan hot enough. You will want to fry the zucchini on medium-high heat, this will let the sliced zucchini brown nicely without getting to mushy.

Frying parmesan zucchini in a cast iron skillet.

I like to use a little bit of butter to fry the zucchini, it browns nicely which also helps eliminate mushy zucchini. The parmesan breading mixture is so easy to whip up, you won’t be sorry you went to the extra effort! Just look at that crust!

Close-up of fried parmesan zucchini.

I also just shred everything I can’t use right away and put it in 2 cup portions in the freezer. That way, I can use it all throughout the year. If it is going into a baked good or sauce, I always use shredded. It blends in better that way, which my family appreciates. Check out my full post on the best way to store zucchini here!

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This fried zucchini recipe is so super easy and SO delicious. I love to eat this parmesan zucchini plain or serve it up at a party with marinara sauce for dipping. It can be a nice veggie side for a pasta dish as well. Who doesn’t love a versatile and delicious zucchini recipe?? Let me know your favorite way to serve this in the comments below!

Close-up of fried parmesan zucchini.
5 from 1 vote
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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 229 kcal
Author Alli

Ingredients

  • 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

Instructions

  1. Whisk the eggs with the water in a shallow dish, like a pie plate. Set aside.

  2. In another shallow dish, combine the breadcrumbs, parmesan cheese, salt, pepper, and Italian seasoning. 

  3. Place the flour in another shallow dish. 

  4. Heat the butter and olive oil in a pan on medium-high heat. 

  5. Place each zucchini slice in the flour, then the egg mixture, then the breadcrumb mixture. Shake off the excess at each step.

  6. 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. 

  7. Place cooked zucchini on a paper towel lined plate so the extra butter and oil can be drained off. 

  8. Parmesan zucchini can be served hot or cold. Serve with marinara sauce or plain. 

Nutrition Facts
Fried Parmesan Zucchini Recipe
Amount Per Serving
Calories 229 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 415mg 17%
Potassium 218mg 6%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g 12%
Vitamin A 6.9%
Vitamin C 13.5%
Calcium 9.9%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.
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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. #zucchini #zucchinisquash #wintersquash #summersquash #friedzucchini #panfriedzucchini #parmesanzucchini #friedzucchinirecipe #easyzucchinirecipe #longbournfarm

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3 Comments

  • Reply
    Alli
    June 12, 2018 at 1:55 PM

    My favorite way to use up zucchini!

  • Reply
    Kimberly Blanchard
    September 2, 2015 at 1:54 PM

    I’m a lover of zucchini, too! And mine didn’t grow at all this year (well, the plants sprouted, but got eaten immediately by ants or something and I never replanted) so no zucchini for me. Sad day. So, if you find a donor, keep me posted! 😉

    • Reply
      longbournfarm
      September 3, 2015 at 12:06 PM

      Yes I will!! It must have been all that rain we got.

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