Ingredients & Substitutions
Here I explain the best ingredients for pan fried zucchini, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Zucchini – Opt for smaller zucchini if you can, as they tend to be more tender and have a sweeter flavor. You can also use yellow squash. Egg – Use a room temperature egg for easier coating. An egg substitute would probably work, but I haven’t tried it to confirm. Wholesome Yum Blanched Almond Flour – This flour has healthy fats, protein, and fiber, but you could use regular all purpose flour or bread crumbs (either panko breadcrumbs, gluten-free ones, or regular) if it fits your lifestyle. Grated Parmesan Cheese – Adds a savory and nutty flavor and enhances the crispy texture. Italian Seasoning – Make your own homemade Italian seasoning in just a few minutes, or you can use store-bought. Spices – Including paprika, garlic powder, sea salt and black pepper. Avocado Oil – I like the neutral flavor, but you can use any heat-safe cooking oil for pan frying zucchini. Olive oil also works great.
How To Make Fried Zucchini
This section shows how to fry zucchini, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. You can add dried herbs like oregano, basil, thyme, or rosemary for added aromatic flavors, Cajun seasoning, chili powder, onion powder, or cayenne pepper.
Is Fried Zucchini Good For You?
Fried foods don’t have to be unhealthy. This fried zucchini recipe is a prime example of a healthy fried snack, but it also makes a healthy side dish. The key is to use a natural, low carb breading and a healthy oil. To make sure your fried zucchini turns out perfect, here are a few tips:
Use both hands. Use one hand to dip the squash in egg and the other to dip it in the breading. This prevents the breading from becoming clumpy and sticking. Use 3 bowls. Sometimes less is more, but not for this fried zucchini recipe. 😉 Have one bowl for egg and two bowls for the breading mixtures. Use just a little bit of the breading at a time, so shake out just a bit at a time into the second bowl and keep the rest reserved in the third bowl. Again, this prevents clumping. Preheat the pan. Make sure the pan is hot, so that it heats consistently. If you rush and put the zucchini into a pan that’s not hot enough, they’ll get mushy and not crisp up. Or worse, the breading could fall off. Be generous with the oil. The recipe card lists 2 tablespoons of oil, but the amount you need may vary. The oil helps make the pan fried zucchini crispy, so you want to have enough. Avoid crowding the pan. The squash needs space to fry and crisp up, so you’ll need a few batches up for this fried zucchini recipe. Drain on paper towels. They’ll get more crispy if you let the excess oil drain away and they’ll also crisp up as they cool.
Storage Instructions
Store: If you have leftovers, keep them in an airtight container in the fridge for 3-4 days. The zucchini softens when you store it, but you can make it crisp again if you reheat it correctly. Reheat: To crisp it up for serving again, you can either fry quickly or reheat in an air fryer if you have one. Since the fried zucchini is already golden brown, you’ll want lower heat to warm it up. Freeze: For best results, freeze the zucchini after breading but before frying. To do this, blanch the raw zucchini in boiling water for just a couple of minutes, then transfer to ice water to stop the cooking process. Pat them dry, then follow the fried zucchini recipe as usual to add the breading. Arrange on a parchment paper lined sheet pan and freeze until solid, then transfer to a freezer bag. When you are ready to cook, fry from frozen. Or, learn how to freeze zucchini without breading here!
What To Serve With Fried Zucchini
Now that you have mastered the art of creating crispy and flavorful fried zucchini, it’s time to explore the perfect pairings:
Sauces – Try it as an appetizer and dip in marinara sauce (pictured above), garlic aioli, Greek yogurt (feel free to throw some herbs in there), or ranch dressing. Chicken – Serve pan fried zucchini with bacon wrapped chicken breast or lemon garlic chicken, or for a BBQ feast, pair these summer veggies with some crispy grilled chicken thighs. Seafood – I love pairing them with grilled halibut or grilled salmon, but if you want a fancy romantic dinner, you can’t go wrong with grilled lobster tail. If it’s too cold or rainy to grill, baked salmon is perfect!
More Easy Zucchini Recipes
Because zucchini is everywhere in the summer, I’m always looking for more ways to use it! Here are some more amazing zucchini recipes for you to try: Please enter your first name for your account. Your saved recipe will also be sent to your email.
