Kelli's Fried Green Zucchini Recipe - Allrecipes.com
Kelli's Fried Green Zucchini Recipe
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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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    17 mins
  • COOK

    8 mins
  • READY IN

    25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Sep 07, 2013

This was just ok for me. I think some more spices would help. Also, I think I would make the slices a little thinner, otherwise they are still pretty hard after frying.

 

85 Ratings

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!

 
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!

 
Jan 28, 2012

Boy was this good. I love fried zucchini and only make it once a year. I did not use the mozzarella cheese at the end, but the zucchini was still delicious. Having the oil at the right temperature is important in this recipe...too hot, and it will burn quickly, not hot enough and the zucchini just sits and soaks up oil. I used more oil and kept it at 350-375 degrees, frying just a few pieces at a time. Can't wait for next year's zucchini crop to do this one again.

 

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 134 mg
  • 45%
  • 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.

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