This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!

If you love zucchini, but you are looking for an alternative to frying, try Baked Zucchini Fries or Roasted Parmesan Garlic Zucchini Spears. These recipes deliver flavorful zucchini with a light and tasty crisp!

Crispy Parmesan Fried Zucchini on a white plate with marinara sauce.

Crispy Parmesan Fried Zucchini Recipe

Zucchini is one of the best summer sides because there are so many amazing ways to cook it! This crispy parmesan version has to be one of my favorites so far. The crunch of the simple panko breading on the outside and the tender zucchini on the inside is the perfect combination. You won’t be able to eat just one! They are so incredible, you will keep going back for more.

Just because something is fried does not mean it is has to taste heavy and oily. The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the Italian seasonings keeps the flavor fresh. The crispy texture and nutty parmesan flavor is so addicting! Serve your fried zucchini as an appetizer, snack, or side dish and it will become a family favorite in no time!

Ingredients for Fried Zucchini

These ingredients are all you need to create the perfect crisp zucchini. The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!

  • Medium Zucchini: Look for a zucchini that is about 6-8 inches long.  It should feel heavy and have smooth, dark green skin.
  • Salt and Pepper: Add to taste.
  • Flour: Helps contribute to the crispy crust.
  • Eggs: Dredging the zucchini slices in this will create a thicker more stable crust.
  • Panko BreadcrumbsSince panko is so light and airy it creates the perfect crispy outer layer.
  • Parmesan Cheese: Adds the perfect salty, nutty flavor. Use freshly grated parmesan if you can!
  • Italian SeasoningThis seasoning blend is so versatile and goes great with the panko and parmesan crust.
  • Oil: Olive oil or canola oil need to be heated to 350 degrees Fahrenheit before adding in the zucchini pieces.

Let’s Make Fried Zucchini!

Slice and season the zucchini, then batter and fry! It’s that simple. The steps to the perfect fried parmesan zucchini are quick and easy to follow. You’ll want to make this tasty dish all the time!

  1. Prepare Zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.
  2. Prepare Batter Stations: Put the flour in a small bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.
  3. Dredge: First dip in the flour, then the egg, then lastly in the Panko mixture.
  4. Fry: Add the oil to a medium saucepan 1/2 inch up the sides. Then preheat to medium high heat (350 degrees F). When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.
  5. Serve: Ranch dressing, marinara sauce or any dipping sauce like fry sauce would go great with this fried zucchini.
Steps to make crispy parmesan fried zucchini.

Tips and Tricks

The best part of fried parmesan zucchini is the perfect crisp in each bite. To achieve the soft and flavorful zucchini inside without an over-done crust, it is important to pay attention to a few easy details.

  • Even Slices: Slice all zucchini pieces to the same thickness. Otherwise, some will be overcooked and some under. A slicer will give you the most consistent slices.
  • Pat Dry: Remove as much liquid as possible from the sliced zucchini before frying. To do this, season with salt and let it sit for a few minutes. Then pat dry with a paper towel.
  • Thin Batter: Don’t cake on batter to each slice or it will just fall off as it fries. Go for a nice even thin coating of the delicious batter.
  • Keep Your Oil Hot! The oil needs to stay in the 350-375 degrees range. This will cook the zucchini quickly without making it too oily.
  • Even Spacing: Space out your zucchini slices in the pan and do not let them overlap.

Storing Leftovers

This amazing parmesan zucchini doesn’t have to only be enjoyed in the summer, because it freezes well! That means you will have some delicious zucchini ready to go well into the fall and winter!

  • In the Refrigerator: You should store your fried zucchini in the fridge in an airtight container. It will keep well for up to 5 days.
  • To Freeze Cooked Zucchini: Lay zucchini out on a parchment paper-lined baking sheet and place in the freezer. This will allow the slices to freeze individually and save you a headache when reheating.  Once the slices are frozen, you can move them to a Ziploc bag and store in the freezer. They’ll stay good for up to 6 months.
  • Reheating: For cooked zucchini, you do not need to thaw and can reheat it right away. Bake in the oven at 375 degrees F or broil until they are crispy and sizzling all over.
Dipping a zucchini slice in marinara sauce.

Pin this now to find it later

Pin It

Crispy Parmesan Fried Zucchini

5 from 4 votes
By: Alyssa Rivers
Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 People

Ingredients 

Instructions 

  • Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
  • Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
  • Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.

Video

Notes

Originally posted on June 30, 2020
Updated on August 14, 2023

Nutrition

Calories: 240kcalCarbohydrates: 39gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 123mgSodium: 166mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 395IUVitamin C: 18mgCalcium: 86mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

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

Recipe Rating




5 Comments

  1. 5 stars
    Yes, these are 5 star but I would add a little garlic powder. That adds a little something to make them perfect.

  2. 5 stars
    Hello Alyssa,
    It was delicious. But I replace sea salt with Himalayan Salt. Because it contains more minerals, it can detoxify the body, and the taste is not much different from sea salt. I REALLY LIKE IT. Thank You

  3. 5 stars
    These turned out fantastic! Perfect and delicious. Definitely saving the recipe. Also used it on homemade refrigerator pickles. Yum!

  4. 5 stars
    These look SO amazing! I must try these and there is a gluten free panko that I use which will be perfect! Thank you!