I couldn’t wait to try these Fried Zucchini Bites. I sliced two medium zucchinis into rounds, then coated them in flour and dipped them in lightly beaten eggs before layering with seasoned breadcrumbs and Parmesan cheese. A pinch of salt and pepper rounds off this crisp and savory delight perfectly.

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I’ve been experimenting with new takes on breaded veggies lately and this Crispy Pan Fried Zucchini recipe quickly became one of my favorites. I start by slicing 2 medium zucchinis into about 1/4 inch rounds and then dredge them in 1/2 cup all purpose flour.

After that, I dip them into 2 lightly beaten eggs before coating them in a mix of 1 cup of seasoned breadcrumbs and 1/2 cup freshly grated Parmesan cheese. The cheesy breadcrumb mix creates a mouthwatering crunch that reminds me a bit of those fried zucchini bites or even a pan fried zucchini and squash dish I once had.

I keep things simple with salt and pepper to taste and fry everything in olive oil. This recipe produces crispy zucchini chips that are both delicious and easy to whip up on a weeknight so you dont have to spend hours in the kitchen.

Enjoy cooking and sharing this tasty treat!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I just can’t get enough of the crispy texture. When I fry the zucchini after coating it in flour, egg, and that awesome mix of breadcrumbs and Parmesan, every bite comes out crunchier than the last, and it really hits the spot.

Second, it’s super simple to make. I just slice up the zucchini, dust ’em with some seasoned flour, dip them in beaten eggs, and then coat them with the breadcrumb and cheese mixture. It’s like a fun, low-effort process that always ends up tasting great, even if I mess up a step here or there.

Another reason is the amazing flavor mix. The freshness of the zucchini combined with the salty tang of Parmesan and a bit of pepper makes it a perfect snack. I love how the flavors all work together, making something ordinary into a real treat.

Finally, I like that it’s a versatile recipe. I can tweak the seasoning or even try a different type of cheese if I feel like experimenting, but it always remains one of my fav go-to recipes for a quick, yummy meal.

Ingredients

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Zucchinis deliver fiber and vitamins, keeping the dish light and nutritious.
Flour gives the zucchini a crispy coating that helps bind all the flavors.
Eggs provide protein and help breadcrumbs stick for a crunchy crust.
Seasoned breadcrumbs add texture and a punch of savory goodness to each bite.
Parmesan cheese adds a savory saltiness, boosting the overall umami taste.
Salt and pepper enhance the flavors without overpowering the zucchini’s natural taste.
Olive or vegetable oil crisps up the coating while providing an irresistible crunch.
Each ingredient works harmoniously, creating a crispy, golden dish bursting with flavor.

Ingredient Quantities

2 medium zucchinis, sliced into about 1/4 inch rounds

1/2 cup all purpose flour

2 eggs, lightly beaten

1 cup seasoned breadcrumbs

1/2 cup freshly grated Parmesan cheese

Salt to taste

Pepper to taste

Olive oil or vegetable oil for frying

How to Make this

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1. Start by slicing the zucchinis into about 1/4 inch rounds and set them aside on a plate

2. Pour the all purpose flour into a shallow dish and season it with some salt and pepper

3. Lightly dredge each zucchini slice in the flour making sure each one gets a good coating

4. In another bowl, beat the 2 eggs until they are well mixed

5. Mix the seasoned breadcrumbs and freshly grated Parmesan cheese in a separate bowl

6. Dip each floured zucchini slice first into the beaten eggs then press them gently into the breadcrumb and cheese mixture until fully coated

7. Heat enough olive or vegetable oil in a pan over medium heat to cover the bottom

8. Fry the zucchini slices in batches for about 2 to 3 minutes on each side or until they look crispy and have a golden brown color

9. Remove the slices from the pan and let them drain on paper towels, then serve warm and enjoy!

Equipment Needed

1. Cutting board for slicing zucchinis
2. Knife for cutting the zucchinis into 1/4 inch rounds
3. Shallow dish to mix all purpose flour with salt and pepper
4. Bowl for beating the eggs
5. Separate bowl to combine seasoned breadcrumbs and grated Parmesan cheese
6. Frying pan to heat the oil and fry the zucchini slices
7. Spatula or tongs for flipping and transferring the zucchini slices
8. Plate and paper towels to let the fried zucchini drain excess oil

FAQ

Can I bake the zucchini instead of frying? Yes, you can bake 'em in a preheated oven at 400°F for around 20 minutes, flipping halfway through. They might not get as crispy though.

Is the Parmesan cheese necessary? Not really, you can leave it out or swap it with another hard cheese if you're not a fan of Parmesan.

What should I serve these with? These crispy zucchini rounds go great with a tangy marinara for dipping or even as a side dish at dinner.

How long does each batch take to fry? Expect about 3 to 4 minutes on each side in a hot pan. Make sure to keep an eye on 'em so they dont burn.

Should I salt the zucchini before frying? You can lightly salt them beforehand to help draw out extra moisture, but it's not required if you like them extra crunchy.

Crispy Pan Fried Zucchini Recipe Substitutions and Variations

All-purpose flour – If you dont have that, you can try using rice flour or chickpea flour instead.
Eggs – For a vegan twist, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a flax egg substitute.
Seasoned breadcrumbs – If you dont have these, plain breadcrumbs tossed with a pinch of dried basil and oregano can work just fine.
Parmesan cheese – In a pinch, substitute with Pecorino Romano or Asiago cheese for a similar salty flavor.

Pro Tips

1. Make sure your oil is hot enough before droppin in the zucchini slices, cuz if it isn’t, they’ll end up soggy instead of crispy.
2. Try not to overcrowd the pan—frying in small batches helps keep the oil temperature steady so every slice gets evenly cooked.
3. After frying, let the slices sit on paper towels for a minute or so to get rid of extra oil, this keeps ’em extra crisp when you serve them.

Crispy Pan Fried Zucchini Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I couldn't wait to try these Fried Zucchini Bites. I sliced two medium zucchinis into rounds, then coated them in flour and dipped them in lightly beaten eggs before layering with seasoned breadcrumbs and Parmesan cheese. A pinch of salt and pepper rounds off this crisp and savory delight perfectly.

Servings

servings

Calories

300

kcal

Equipment: 1. Cutting board for slicing zucchinis
2. Knife for cutting the zucchinis into 1/4 inch rounds
3. Shallow dish to mix all purpose flour with salt and pepper
4. Bowl for beating the eggs
5. Separate bowl to combine seasoned breadcrumbs and grated Parmesan cheese
6. Frying pan to heat the oil and fry the zucchini slices
7. Spatula or tongs for flipping and transferring the zucchini slices
8. Plate and paper towels to let the fried zucchini drain excess oil

Ingredients

2 medium zucchinis, sliced into about 1/4 inch rounds
1/2 cup all purpose flour
2 eggs, lightly beaten
1 cup seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese
Salt to taste
Pepper to taste
Olive oil or vegetable oil for frying

Directions

Start by slicing the zucchinis into about 1/4 inch rounds and set them aside on a plate
Pour the all purpose flour into a shallow dish and season it with some salt and pepper
Lightly dredge each zucchini slice in the flour making sure each one gets a good coating
In another bowl, beat the 2 eggs until they are well mixed
Mix the seasoned breadcrumbs and freshly grated Parmesan cheese in a separate bowl
Dip each floured zucchini slice first into the beaten eggs then press them gently into the breadcrumb and cheese mixture until fully coated
Heat enough olive or vegetable oil in a pan over medium heat to cover the bottom
Fry the zucchini slices in batches for about 2 to 3 minutes on each side or until they look crispy and have a golden brown color
Remove the slices from the pan and let them drain on paper towels, then serve warm and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.