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Fried zucchini is one of those recipes I never get tired of making. Sliced, coated in seasoned breadcrumbs, and fried until golden, it turns out crispy on the outside and tender inside. Serve it as a snack, an appetizer, or an easy side, made on the stovetop, in the oven, or in the air fryer.
More zucchini favorites: Zucchini Fritters | Grilled Zucchini | Cheesy Zucchini Casserole
Before You Get Started
My grandma taught me to fry zucchini working down an assembly line of flour, egg, and Italian breadcrumbs, and a few of her small habits make all the difference between crispy and soggy. Keep these in mind before the zucchini hits the oil.
- Dry the zucchini first. Blot the slices with a paper towel so the coating crisps instead of steaming.
- Fry in small batches. Crowding the pan steams the zucchini instead of frying it. Leave space between pieces.
- Get the oil hot first. Flick in a drop of water. If it sizzles, the oil is ready.
RECIPE WALK-THROUGH
How to Make Fried Zucchini
See the recipe card below for full, detailed instructions
This comes together fast, so set up your coating station before you start. Here is how to fry zucchini three ways.
Step 1: Slice the zucchini
Wash and dry the zucchini, trim off the ends, and slice into half-inch rounds. Thinner is fine, but avoid going thicker, or the coating will brown before the inside softens.
- Prefer sticks? My Baked Zucchini Fries use the same coating with a lighter, oven-baked finish.
Step 2: Set up your dredging station
Line up three shallow dishes. Put flour in the first, beaten eggs with a splash of water in the second, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning in the third.
Step 3: Coat the zucchini
Dredge each slice in flour, then egg (let the excess drip off), then the breadcrumb mixture. Press gently so the crumbs stick.
Regular breadcrumbs give you that classic diner-style coating. Swap in panko if you want it extra crunchy.
Step 4: Fry until golden (Stovetop)
Add about half an inch of canola or vegetable oil to a heavy skillet or Dutch oven and heat over medium-high. Fry the slices in batches, about 1 to 2 minutes per side, until golden brown.
Drain on paper towels or a wire rack, then sprinkle with salt right away.
Prefer the oven or air fryer?
Both use the same coating and give you a lighter, lower-oil result.
Oven — Arrange the coated slices on a wire rack set over a baking sheet and bake at 400°F for 18 to 20 minutes. A light spray of nonstick oil on top helps them brown.
Air fryer — Set the coated zucchini in a single layer and cook at 375°F for about 8 minutes, working in batches so they crisp evenly.
Serving Suggestions
Fried zucchini is best served hot and crispy, right out of the pan. It plays a few roles depending on the meal, so here are my favorite ways to serve it.
- Great for dipping. Try my Homemade Marinara Sauce or a cool ranch.
- Serve it as a side. It rounds out a simple main like my Grilled Steak Marinade or Oven Baked Chicken Breasts.
- Build a party platter. Set it alongside Fried Ravioli and Crispy Baked Chicken Wings.
- Find all my favorite ways to use up a summer zucchini haul in one collection: Best Zucchini Recipes
Storage Tips
Freezing and Make-Ahead Tips
Fried zucchini tastes best fresh, so I do not recommend freezing it after cooking. You can, though, freeze it before frying.
- Blanch first. Blanch the slices in boiling salted water for 2 to 3 minutes, then dry completely.
- Coat and freeze. Dredge in the flour, egg, and breadcrumbs, arrange on a baking sheet, and freeze for 1 to 2 hours.
- Bag it. Move the frozen slices to an airtight freezer bag and keep frozen.
- Cook from frozen. Drop them straight into the hot oil. No need to thaw.
- Make ahead: To prep earlier in the day, coat the slices and refrigerate, then fry just before serving.
Frequently Asked Questions
How do you keep fried zucchini from getting soggy?
Sogginess comes from trapped moisture and a crowded pan. Blot the slices dry before coating, make sure the oil is hot before the zucchini goes in, and fry in small batches so the pieces are not touching.
Draining on a wire rack instead of a stack of paper towels lets steam escape, which keeps the coating crisp.
Do you need flour to fry zucchini, or can you skip it?
The flour layer helps the egg and breadcrumbs grip the slippery zucchini, so I do not recommend skipping it for the breaded version. If you want a lighter, no-breading option, you can pan-fry seasoned slices in a little olive oil until golden, though the outside will not be as crisp.
Do you peel zucchini before frying it?
No need. The skin is thin and tender, adds color, and helps the slices hold their shape in the hot oil. Just wash and dry the zucchini before slicing.
Got More Zucchini?
Use it up in some of my other favorites:
- Baked Parmesan Zucchini Crisps
- Zucchini Bread
- Lemon Zucchini Bread
- Smoked Sausage and Zucchini Skillet
- Zucchini Corn Fritters
Crispy Fried Zucchini
Ingredients
- 2 pounds zucchini medium sized, about 6-7
- 2 large eggs
- 2 tablespoons water or milk
- Salt and pepper
- 1/2 cup all-purpose flour
- 1/2 cup Parmesan cheese
- 2 cups breadcrumbs
- 1 teaspoon garlic powder
- 2 tablespoons Italian seasoning
- Canola or vegetable oil
Instructions
- Add oil to a heavy, deep skillet or Dutch oven to fill about half an inch. Heat over medium-high.
- Trim the ends off the zucchini and slice into half-inch rounds.
- Whisk the eggs with the water, salt, and pepper in a shallow dish. Add the flour to a second dish. In a third, mix the breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
- Coat each zucchini slice in flour, then egg (let the excess drip off), then the breadcrumb mixture. If you run low on egg, whisk in another.
- Fry the slices in batches, without touching, about 1 to 2 minutes per side, until golden brown. Transfer to paper towels or a wire rack to drain.
- Sprinkle with salt and serve immediately.
Notes
- Dry the zucchini: Blot the slices before coating so they crisp instead of steaming.
- Fry in batches: Crowding steams the zucchini. Leave space between pieces.
- Oven method: Bake coated slices on a wire rack at 400°F for 18 to 20 minutes.
- Air fryer method: Cook at 375°F in a single layer for about 8 minutes.
- Breadcrumb swap: Regular crumbs give a classic coating. Panko makes them extra crispy.
- Make ahead: Coat the slices and refrigerate, then fry just before serving.
- Heat control: If the coating darkens too fast, lower the heat.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I don’t see the instructions for making this in the oven.
Hi Lois, the tips are within the post, so you’d have to read the post to find them. But it’s this: Oven Fried: Place coated zucchini slices on a wire rack on top of a baking sheet. Bake in a preheated 400 degree oven for 18-20 minutes. For more even browning, spray the tops with nonstick cooking spray.