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Home » Recipes & Tips » Appetizer » Fried Parmesan Zucchini Recipe

Fried Parmesan Zucchini Recipe

06/12/18 | Appetizer, Recipes & Tips

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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

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.

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!

Need more awesome zucchini recipes?

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  • Beef Taco Filling
  • Pasta Alla Andy: Zucchini and Sausage Spaghetti
  • The Best Zucchini Recipes

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!

Looking for more delicious veggie recipes??

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  • Oven Roasted Balsamic Beets
  • Green Salad with Lemon Vinaigrette 
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Close-up of fried parmesan zucchini.
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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. 
Prevent your screen from going dark
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
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Equipment

  • Redmond Real Salt

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
US Customary – Metric

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. 
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Nutrition

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
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 3 comments

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Comments

  1. Alli says

    June 12, 2018 at 1:55 PM

    5 stars
    My favorite way to use up zucchini!

    Reply
  2. Kimberly Blanchard says

    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 says

      September 3, 2015 at 12:06 PM

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

      Reply

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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