Parmesan Fried Zucchini Recipe - Allrecipes.com
Parmesan Fried Zucchini Recipe
  • READY IN 30 mins

Parmesan Fried Zucchini

Recipe by  

"Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but is equally delicious prepared ahead of time and served at room temperature."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
  2. Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2012

I thought this was a great recipe as is. I have never fried Zucchini before. I did double the recipe because the zucchini I had was huge. Will make again

 
Most Helpful Critical Review
Jun 26, 2012

Just wasn't as good as I had hoped.

 
Aug 08, 2012

This was VERY yummy. I used crushed butter cracher crumbs because I didnt have bread crumbs at the time. Big hit, even my 3 yr old twins gobbled them down :) We also used diffrent kinds of squash not just zucchini...was awonderful, going to use this one again!

 
Jun 26, 2012

Extremely Taste-y! I substituted 2 tablespoons of olive oil instead of the vegetable oil. And I used Fat Free Parm Cheese instead for health reasons.

 
Aug 17, 2012

Yummy, yummy! I put the eggs in one plastic bag and the bread crumb mixture in another. Less mess, less to wash.

 
Jul 31, 2012

My good friend grows enormous zucchini every year and this year she gave me one that was sixteen inches long and 5.5 pounds. I sliced it lengthwise and cleaned out the the seeds which were the size of pumpkin seeds. (I should have roasted the seeds but didn't. I found this recipe since I had so much left over after I made 2 large loaves, 2 mini loaves. I actually omitted the parmesan and replaced it with panko bread crumbs. I finished them off by sprinkling themimmediately with my homemade cajun /old bay seasoning: Cajun seasoning 1 T coarsely cracked whole black pepper. 2 teasopoons sweet paprika. 1 teaspoon dry mustard. 1 teaspoon garlic powder. 1/2 dried sage. 1/4 teaspoon cayenne I added salt to taste as well My family loved it!!!!

 
Jul 29, 2012

I cut mine into coins and fried 2 mins. on each side. The taste was just what I was looking for. Thanks for sharing.

 
Aug 16, 2012

This was EXCELLENT. Its the first time my fried zucchini came out PERFECT. The batter stayed on the zucchine slices and the taste was wonderful. Thank you!

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 389 mg
  • 16%

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

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About the Cook

lilcupcake
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