• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Appetizer

Published: Aug 22, 2019 · Modified: Oct 5, 2020 by Kathy

Fried Zucchini

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

A fried zucchini chip being dipped into ranch dressing.

Delicious Fried Zucchini with Parmesan cheese and crispy panko crumbs. This crispy appetizer will rival your favorite restaurant's fried zucchini! 

A white plate full of golden zucchini fries.

Crispy, crunchy fried zucchini is a favorite restaurant and bar appetizer. You can make this delicious appetizer at home too! 

Our garden is bursting with zucchini right now and we are making fried zucchini regularly. You don't have to have garden fresh zucchini to make this though. Zucchini is available in most markets year round.

How do I make fried zucchini?

  1. Slice zucchini Fresh zucchini sliced into pieces.
  2. Set up 3 bowls for dipping; flour, egg, panko and Parmesan mixture
  3. Dip zucchini into flour A zucchini slice in a bowl of flour.
  4. Dip into egg Zucchini slice in a bowl full of eggs.
  5. Place zucchini into Panko mixture. Press mixture firmly onto zucchini slice Zucchini slice covered with egg in a bowl with a breading mixture.
  6. Pan fry with a bit of oil Breaded zucchini in a pan with hot oil.
  7. Cook each side 2-3 minutes until golden brown Golden zucchini slices in a pan.

How thin do I slice the zucchini?

The thickness and the shape you cut your zucchini is all up to you. I like to do round slices, but you could also do long sticks. The thickness of your slices does matter. I like a crunchier zucchini so I cut on the thicker size, approximately ⅓ inch. My husband likes his zucchini cooked more so he does a thinner slice. No matter the thickness of the slice, the cook time remains the same, because you are browning the crust. Experiment with a few different thicknesses to determine your favorite size. 

What do I serve with fried zucchini?

I like to dip my fried zucchini into ranch dressing. You could also dip into a blue cheese dressing or a marinara sauce. 

Dipping a zucchini slice into a white dressing.

Tips for making fried zucchini

  • You don't need a lot of oil. Use ¼ - ⅓ cup. You just want a thin layer of oil on your pan.
  • Heat oil over medium high heat. To test if oil is hot enough, drop a few pieces of panko into pan. If the oil sizzles, your pan is ready.
  • Do not overcrowd pan. Cook zucchini in batches if needed
  • Serve zucchini while still warm or hot!

Other zucchini recipes

  • Zucchini stuffed chicken breasts
  • Zucchini fritters
  • Zucchini muffins
  • Zucchini bread
  • Roasted Zucchini

If you are looking for other yummy appetizers, check out these Onion Rings, Tortilla Pinwheels and Coconut Shrimp. 

Don't forget to PIN for later! Crispy bread zucchini slices piled on a white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious appetizer recipes!

A white plate full of golden zucchini fries.

Fried Zucchini

Kathy Berget
Crispy golden fried zucchini slices
5 from 21 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 255 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
Prevent your screen from going dark

Ingredients
  

  • 2 zucchini (medium sized)
  • ¼ cup flour
  • ½ cup panko bread crumbs
  • ¼ cup Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 eggs
  • ¼ cup oil (for frying)

Instructions
 

  • Place flour in a bowl
    ¼ cup flour
  • Mix panko, Parmesan, salt, pepper and garlic powder in a bowl
    ½ cup panko bread crumbs, ¼ cup Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder
  • Beat eggs in a third bowl
    2 eggs
  • Slice zucchini approximately ¼" thick
    2 zucchini
  • Dip zucchini slices into flour, then into the eggs and finally into the bread crumbs. Press bread crumbs firmly onto zucchini
  • Place a thin layer of oil in a pan and heat over medium high
  • When oil is hot, but not smoking, add breaded zucchini. Cook 2-3 minutes on each side until golden.
    ¼ cup oil

Video

Notes

  • If you like zucchini a bit softer, slice zucchini a bit thinner. Cook for the same amount of time.
  • You don't need a lot of oil. Use ¼ - ⅓ cup. You just want a thin layer of oil on your pan.
  • Heat oil over medium high heat. To test if oil is hot enough, drop a few pieces of panko into pan. If the oil sizzles, your pan is ready.
  • Do not overcrowd pan. Cook zucchini in batches if needed
  • Serve zucchini while still warm or hot!

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 5slicesCalories: 255kcalCarbohydrates: 15gProtein: 8gFat: 19gSaturated Fat: 3gCholesterol: 86mgSodium: 340mgPotassium: 301mgFiber: 2gSugar: 3gVitamin A: 364IUVitamin C: 18mgCalcium: 116mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

 

More Appetizers

  • Black Bean Salsa with corn and tomatoes in a white bowl.
    Black Bean Salsa
  • Roasted Eggplant Dip topped with paprika.
    Roasted Eggplant Dip
  • Bread Dipping Oil topped with Parmesan cheese in a bowl.
    Bread Dipping Oil
  • Bacon Wrapped Little Smokies on a white platter.
    Bacon Wrapped Little Smokies

Reader Interactions

Comments

  1. Carol says

    September 26, 2020 at 4:11 pm

    Here’s a tip for you. You’ll occasionally get a bitter zucchini that tastes awful when cooked. To detect this, cut off the stem end and lick the inner flesh. If it tastes bitter don’t cook it.

    Reply
    • Kathy says

      September 26, 2020 at 4:34 pm

      Well that's a new one for me! I can't say I've ever had a bitter zucchini, but I'm sure it will happen one day. Thanks for the tip. 🙂

      Reply
  2. David @ Spiced says

    August 26, 2019 at 5:19 am

    5 stars
    This looks delicious, Kathy! And it's a really fun one to use up that zucchini in the garden. This is the first year in a long time that we didn't plant zucchini (due to the new house move and all), so I'm missing the zucchini in our garden this year. That's ok, though, there's plenty of it in the store, and now I really want to make a batch of this fried zucchini. Yum!

    Reply
    • Kathy says

      August 26, 2019 at 5:57 am

      Zucchini is one of those veggies that's available year round in most places. That' a good thing - more fried zucchini!

      Reply
  3. Valentina says

    August 25, 2019 at 9:29 pm

    5 stars
    These look SO tasty! A plate of them would not be safe with me. I'd eat ALL of them. Love the step-by-step photos, too.

    Reply
    • Kathy says

      August 26, 2019 at 5:56 am

      Thanks! 🙂

      Reply
  4. Alexandra @ It's Not Complicated Recipes says

    August 22, 2019 at 5:59 pm

    5 stars
    I know one thing is for sure, Kathy, and that is I couldn't stop at one! 🙂 Delicious! Zucchini is a favourite of mine! I do something similar oven baked, but I am such a sucker for fried food... mmm, so good!! 😀

    Reply
    • Kathy says

      August 23, 2019 at 6:09 am

      One is never enough!

      Reply
  5. Mary Ann | The Beach House Kitchen says

    August 22, 2019 at 3:21 pm

    5 stars
    I could seriously make a dinner out of these Kathy. Summer zucchini is always one of my favorites. I remember as a kid, my mother went through a zucchini phase and it was zucchini everything! I still LOVE it! Pinned!

    Reply
    • Kathy says

      August 23, 2019 at 6:09 am

      I wasn't a zucchini fan when I was a kid, but I am now!

      Reply
5 from 21 votes (17 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.