Recipe by Kelli
"Just like fried green tomatoes, but with zucchini instead."
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seasoned bread crumbs
grated Parmesan cheese
zucchini, cut into 1/4-inch slices
shredded mozzarella cheese
prepared spaghetti sauce, heated
I put my zucchini slices in a bag with flour first so the egg would stick better. This was a tasty side dish.
I have made deep fried Zucchini for years and I use tupperware bowls with tops - but my variations are:
I agree that the zucchini needs to be 1/4" thick or it will be too soggy) then I add them to milk and let it soak just a few minutes, then to a bowl of flower, salt and pepper (shake it good so the zucchini is covered in it), then add them to egg mixture (again, shake the bowl), then add to italian bread crumbs (last shake guys). I put them in a deep fat fryer 350 degrees until brown (not too long or zucchini will be soggy and not too soon or zucchini will be too hard). I then use ranch dressing instead of spaghetti sauce.
My mother was not much of a cook but my grandmom, she was awesome. Only problem was she never measured. She called it "guestimating". Thank you for bringing this recipe to the forefront of my mind - I haven't made these in forever!
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!
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!
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.
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.
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!
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 crisper.
* Percent Daily Values are based on a 2,000 calorie diet.
Kelli's Fried Green Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
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