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Kelli's Fried Green Zucchini

Kelli's Fried Green Zucchini


"Just like fried green tomatoes, but with zucchini instead."
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25 m servings 420 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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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Read all reviews 69
  1. 101 Ratings

Most helpful positive review

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 fo...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 fo...

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

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...

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 br...

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!

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; flou...

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 cr...

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 temper...

I haven't had much success with frying veggies before, but this time I hit the jackpot, though I did add a few steps. I first sliced the zucchini into 1/4 inch slices and let them dry out on a ...

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