Butter Fried Zucchini Recipe - Allrecipes.com
Butter Fried Zucchini Recipe
  • READY IN 35 mins

Butter Fried Zucchini

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2009

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.

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.

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.

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! :)

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.

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!

Jul 26, 2008

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

Dec 21, 2008

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


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 223 mg
  • 9%

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

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