Crispy Pan Fried Zucchini Recipe

Crispy Pan Fried Zucchini Recipe is one of those simple dishes that turns out way better than you expect. If you’ve ever wondered how to get that perfect crunch without deep frying, this recipe is your new best friend. I’m here to share my go-to method that’s quick, easy, and, honestly, pretty addictive.

Why You Should Try Crispy Pan Fried Zucchini

Zucchini is one of those veggies that can be a bit shy in the flavor department, but when you pan fry it until crispy, it transforms into something irresistible. It’s light, crunchy, and makes a great snack or side dish. Plus, it’s a fantastic way to sneak some greens into your meal without feeling like you’re eating a salad. Who doesn’t want crispy veggies that don’t taste like cardboard?

Variations I’ve Tried And Loved

I’ve played around with this recipe quite a bit over the years. Sometimes I add a sprinkle of parmesan cheese right after frying for a salty, cheesy twist. Other times, I toss the zucchini slices in a bit of garlic powder or smoked paprika before frying, which adds a nice depth of flavor. If you’re feeling adventurous, dipping the crispy zucchini in a spicy aioli or even a simple marinara sauce works wonders.

Adaly Kandice

Crispy Pan Fried Zucchini

Crispy Pan Fried Zucchini is a delicious and simple side dish featuring tender zucchini with a crispy golden crust.

Pin This Recipe Share on Facebook

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 180

Ingredients

  

• 2 medium zucchini
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Instructions

 

1. Wash and slice the zucchini into 1/4 inch thick rounds.
2. In a shallow bowl, mix the flour, Parmesan cheese, garlic powder, salt, and black pepper.
3. Heat olive oil in a skillet over medium heat.
4. Dredge each zucchini slice in the flour mixture, coating both sides.
5. Place slices in the hot skillet and cook for 3-4 minutes per side until golden and crispy.
6. Remove from the skillet and place on paper towels to drain excess oil.
7. Serve warm as a crispy salad side or appetizer.

Notes

Ensure zucchini slices are evenly coated for a uniform crispy texture. Serve immediately to enjoy the best crunch.

Serving The Crispy Pan Fried Zucchini

These crispy slices are seriously versatile. Serve them as a side with grilled chicken or fish, or pile them up as an appetizer with a dipping sauce like ranch, marinara, or tzatziki. They also work great as a crunchy topping on salads or even sandwiches. Ever tried them in a pita with some hummus and veggies? Game changer.

Tips for Crispy Pan Fried Zucchini Recipe

• Pat your zucchini slices dry before coating to avoid sogginess.
• Don’t overcrowd the pan; frying in batches keeps the oil temperature steady and ensures crispiness.
• Use panko breadcrumbs instead of regular ones for that extra crunch factor.
• If you want to keep them warm while frying the rest, pop the cooked slices in a low oven (about 200°F).

Leftovers and Storage

If you have leftovers (and you might, but probably not), store them in an airtight container in the fridge. Reheat in a toaster oven or regular oven to help bring back some crispiness. Avoid the microwave unless you want soggy zucchini—that’s a no-go.

Common Mistakes to Avoid

• Using thick zucchini slices can lead to a mushy interior.
• Not drying the zucchini before coating can cause the batter to slip off.
• Overcrowding the pan causes the zucchini to steam instead of fry.
• Not heating the oil enough means the zucchini will absorb more oil and get greasy.

Nutrition Facts (per serving)

• Calories: 180 kcal
• Carbohydrates: 15 g
• Protein: 5 g
• Fat: 10 g
• Fiber: 3 g
• Sugar: 4 g

This crispy pan fried zucchini recipe hits the spot when you want something crunchy and satisfying without the guilt. Give it a try, and you might find yourself reaching for zucchini a lot more often!