Kelli's Fried Green Zucchini Recipe -
Kelli's Fried Green Zucchini Recipe
10 Photos
Kelli's Fried Green Zucchini
A re-imagined version of fried green tomatoes using zucchini. See more
  • READY IN 25 mins

Kelli's Fried Green Zucchini

Recipe by  

"Just like fried green tomatoes, but with zucchini instead."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    17 mins
  • COOK

    8 mins

    25 mins


  1. Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.
  2. Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.
  3. Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt.
  4. To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
May 04, 2010

I baked them for around 20 minutes at 375, turning them over halfway through the baking time, but other than that followed the recipe exactly. Served over pasta with the sauce and mozzarella for an easy and quick meal!

Most Helpful Critical Review
Jul 07, 2015

It was OK, but a little too much. Try slicing them length ways, brushing a little olive oil on both sides, sprinkle parmesan cheese on them and bake them at 400 degrees for 10 minutes, then broil them for 4-5 minutes until they are golden brown. Salt and pepper to taste.


94 Ratings

Feb 22, 2010

I put my zucchini slices in a bag with flour first so the egg would stick better. This was a tasty side dish.

Sep 15, 2009

This was easy and just what I was in the mood for! I had one medium-size zuke so I cut the crumb mixture in half--1/4 c. each of bread crumbs and parm and 1/2 tsp. garlic salt. It still ended up being more than enough. I also used 1/4 c. olive oil for frying and it was perfect. I didn't serve them with sauce, but ate as a snack with the melted cheese and it was delicious!

Aug 26, 2013

I love these! I made them several times. The original recipe was also 5 stars but I did a couple of things different the last few times. First, I didn't mix the parmesan cheese in with the bread crumbs but sprinkled a little on top after frying. Also I breaded a whole bunch at one time and put them on cookie sheets and stacked them up and froze them for a couple of hours and then put them in freezer bags for later use rather than breading them every time I want some. I also use ranch dressing instead of spaghetti sauce and Mozzerella cheese. They taste just like fried zucchini that I used to get at Coco's restaurant in Tucson. Wonderful side dish. UPDATE: I now use only panko bread crumbs. I also add onion powder and some dried parsley to the bread crumbs. I tried to dip them in flour prior to putting them in the egg as some have suggested, but then I had trouble getting the egg to stick to the zucchini. The egg sticks to the zucchini just fine without the flour.

Dec 12, 2011

Great recipe! Didn't have much to grow up on so in order to simply eat these vegetables my mother would call these "fried green cookies" and it worked. Just without the parm and seasonings; flour, salt and pepper did the trick. I made this recipe AS IS but adding Italian seasoning to the breadcrumbs and it is fantastic!! I did try the 'cover with flour' technique but usually when i do that i add cornstarch just to make it even more crispy. Still made it taste great! Plus my 2 yr old son wouldn't stop grabbing them off my plate. Definitely a permanent keeper for my book.

Apr 30, 2010

I accidentally bought a cucumber instead of a zucchini. I still made the recipe. It was awesome. I think that is a testament to how good this recipe is, haha!

Feb 03, 2014

Good recipe. I always sweat my zucchini with a sprinkle of salt and let them drain before frying. And I find that using Crisco shortening is better for frying - veggies turn out lighter and crisper.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 1341 mg
  • 54%

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

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Kelli's Fried Green Zucchini

A re-imagined version of fried green tomatoes using zucchini.

Best Fried Green Tomatoes

See how to make traditional Southern-style fried green tomatoes.

How to Make Fried Green Tomatoes

Watch Chef John make a Southern classic.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States