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READY IN 35 mins

Butter Fried Zucchini

Read Reviews (23)

"Delicious pan fried zucchini fried in butter not oil! Easy to make too! You can even add a little bit of garlic powder and chili powder to spice things up a bit." — DeAnna L.

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All about Eggs

Measuring All-Purpose Flour

Types of Salt

Original recipe makes 8 servings Change Servings

2 eggs, beaten
2 cups all-purpose flour
2 large zucchini, cut into 1/2 inch slices

3/4 cup margarine
salt and pepper to taste

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Directions

Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

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I havent tried this recipe..but thought that I would like to share how I fry zucchini. While growing up, one of my best friend was italian. Her mother cooked zucchini alot for part of the meal. She would slice the zucchini approx 1/4 inch thick, dip in beaten egg, then drop into seasoned flour. Which was just salt & pepper added to the flour. She would then fry them in a pan with oil, until golden brown. Then remove to a paper towel to drain. I have always fried my zucchini the same way, and it is awesome. I use canola oil for frying as we also watch our fats. Even my kids love friend zucchini this way.

—heart

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Most Helpful Critical Review

Oct 03, 2004

This recipe is confusing. The title says "Butter Fried Zucchini" and the description says "cooked in butter not oil". But then it calls for 3/4 cup *margarine*. I don't use margarine, my choice is butter instead of hydrogenated fat, but butter scorched if you got it hot enough to make the coating crispy and at lower temperatures it just soaks up fat and stays soggy. Oil would have definitely been a much better choice. Maybe if you use margarine this will turn out, but I can't see the benefit, I'll go back to using seasoned bread crumbs and olive oil for my fried zucchini.

—chellebelle

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29 Ratings

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Oct 02, 2004

I am always looking for new ways to prepare vegetables, and this one seemed pretty easy. However, the flour gives the zucchini a bland taste. However, I am going to try it again with thinner slices of zucchini and some sort of herbed breadcrumbs instead of flour.

—SUPERCAT912

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Aug 27, 2006

Oh my gosh, are there ever good! Mom mom used to make this kinda thing when I was little, and I'd totally forgotten abuot them untill I saw this recipe. Added a little garlic powder, but other then that followed the recipe. Good stuff! :)

—Chelsey Wolnowski

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May 14, 2007

It wasn't bad, but it wasn't the best. You could taste both the egg and the flour fairly well. I didn't add any seasonings. I would recommend add seasonings if you are going to try this out.

—ObscureDreamer

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Dec 29, 2009

This is a recipe I have made for a long time and it's a good way to sneak in the vegetables. I use Italian-seasoned breadcrumbs instead of flour and the zucchini slices come out really crispy. I also use 1/2 butter and 1/2 oil for frying. I don't think it's AS good with flour. If you want to use flour, I would suggest seasoning it with a little salt and pepper, garlic powder and paprika. Enjoy!

—Desiree Paris

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Jul 26, 2008

The zucchini is a little bland until you add some seasoning. Garlic salt with parsley is pretty good.

—polly

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Dec 21, 2008

This was easy and less messy than most Fried Zucchini Recipes on this site..

—Betty

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Nutrition

Calories
295 kcal
15%

Carbohydrates
26.8 g
9%

Cholesterol
53 mg
18%

Fat
18.5 g
28%

Fiber
1.7 g
7%

Protein
6 g
12%

Sodium
272 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Fried Zucchini

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 295
Calories from Fat: 167

% Daily Value *
Total Fat 18.5g 28 %
Saturated Fat 3.4g 17 %
Cholesterol 53mg 18 %
Sodium 272mg 11 %
Potassium 271mg 8 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 1.7g 7 %
Protein 6g 12 %
Sugars 1.8g
Vitamin A 19 %
Vitamin C 23 %
Calcium 4 %
Iron 20 %
Thiamin 31 %
Niacin 26 %
Vitamin B6 13 %
Magnesium 8 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.