Description

This Crispy Pan Fried Zucchini recipe transforms summer squash into golden, flavorful bites with perfectly caramelized edges and tender centers. It’s an easy, crowd-pleasing side dish that’s crunchy, light, and absolutely addictive!

Ingredients

Scale

2 medium zucchini, sliced into ¼-inch thick rounds
1 teaspoon salt (for sweating zucchini)
½ cup all-purpose flour
2 large eggs
1 tablespoon milk or water
1 cup panko breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon black pepper
Olive oil or vegetable oil, for frying

Instructions

Sprinkle zucchini slices with salt and place in a colander for 30–45 minutes to draw out moisture. Pat completely dry with paper towels.
Set up a dredging station with 3 shallow bowls: flour in the first, beaten eggs with milk in the second, and a mixture of panko, Parmesan, garlic powder, and pepper in the third.
Dredge each zucchini slice in flour, dip in egg wash, and coat in the breadcrumb mixture. Place coated slices on a wire rack.
Heat oil in a heavy-bottomed skillet over medium heat. Add zucchini in a single layer without overcrowding.
Fry 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a 200°F oven if needed.
Repeat with remaining zucchini, adding more oil as necessary. Serve immediately with dipping sauce or as a side dish.

Notes

Make sure to pat the zucchini dry thoroughly before coating. Add lemon zest or Italian seasoning to breadcrumbs for variation. Store leftovers in the fridge and reheat in a 400°F oven for 5–7 minutes.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Pan Fried
Cuisine: American

Nutrition

Serving Size: 6–8 slices
Calories: 240
Sugar: 2g
Sodium: 410mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 9g
Cholesterol: 55mg

Keywords: crispy zucchini, fried zucchini, zucchini side dish, summer vegetables, zucchini recipe