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READY IN 45 mins

Fried Zucchini

Read Reviews (47)

"Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave." — Judy Sing

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Original recipe makes 4 servings Change Servings

3 zucchini
1/4 cup yellow cornmeal

2 tablespoons olive oil
salt and pepper to taste

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Directions

Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 23, 2007

Be sure to dip the zucchini in an egg & milk mixture first. I've been frying them for years and it works well to hold the coating on.

—Janine

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Most Helpful Critical Review

Dec 09, 2006

It does not work real well with cornmeal. You must use cornflake crumbs. Dip the zucchini slices in an egg/milk mix, cover with cornflake crumbs and then fry. This is the right way to do it. Trust me. Been doin' it for years.

—mudbugs

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52 Ratings

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Sep 15, 2007

Very healthy excellent taste. I found if zucchini is rinsed and wet the cornmeal sticks much better.

—food

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Jan 26, 2009

I tried this and was pleasantly surprised. I took the suggestion of another reviewer and used a "wash" with milk first before dipping the zucchini in the cornmeal. I also added flour to the cornmeal, which I think made for a better coating. Will try other suggestions next time but we all agreed this one was easy enough and pretty tasty.

—Phillygirl

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Aug 03, 2008

I'm only giving this four stars because the proportions are off on ingredients and I think that the preparation of these could be improved upon. My mom has been making this for years but we always use an egg wash. So I used one small zucchini (enough for me since nobody else was going to eat any) and cut it into round slices about 1/4" thick. Then I dredged them in egg beaters (about 1/4 cup was plenty) then in about 1/2 cup cornmeal in which I added the salt, pepper and some garlic powder and onion powder. I heated an even layer of olive oil in the frying pan until water drops sizzled and added the slices and kept an eye on them and turned them when they had browned on the first side, maybe about 4 to 5 minutes. then I browned the other side and then put them on a cookie rack over paper towel to drain. They came out tender on the inside and flavorful and crunchy on the outside. Ate them with some ranch dressing for dipping and they totally took care of my craving for fried zucchini.

—Jenelle D

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Aug 29, 2002

VERY good! I highly recommend! The BEST fried zucchini I have had in a long time! My husband asked when I was going to make it again!

—contrary

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Aug 26, 2007

Not a success. The cornmeal doesn't adhere and is very gritty all by itself on the zucchini. I enjoyed a recipe that used seasoned breadcrumbs as the breading and an egg wash dunk to get the breadcrumbs to stick better than this alternative.

—chellebelle

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Apr 11, 2005

I ***LOVE*** this recipe! It is quick, easy, & delicious, too!! I make it as often as my family can stand! :)

—M00NSHYNE

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Nutrition

Calories
75 kcal
4%

Carbohydrates
7.4 g
2%

Cholesterol
0 mg
0%

Fat
4.7 g
7%

Fiber
1.4 g
6%

Protein
1.6 g
3%

Sodium
3 mg
< 1%

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

Nutritional Information

Fried Zucchini

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 75
Calories from Fat: 43

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 3mg < 1 %
Potassium 252mg 7 %
Total Carbohydrates 7.4g 2 %
Dietary Fiber 1.4g 6 %
Protein 1.6g 3 %
Sugars 1.7g
Vitamin A 6 %
Vitamin C 13 %
Calcium 2 %
Iron 7 %
** Thiamin 4 %
Niacin 7 %
Vitamin B6 6 %
Magnesium 8 %
Folate 17 %

* 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.