Recipe by Kelli
"Just like fried green tomatoes, but with zucchini instead."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 am surprised to find this being promoted. Studies in the last two years have warned that vegetables processed at the high temperatures created in frying produce the toxic contaminant acrylamide. This toxin is one of the today's leading causes of cancer. Look it up if you don't believe this. I'm not one to decry the bad things about food. But, fried vegetables is now considered THE WORST thing you can do veggies.
Ho, Lorraine. "Cancer Alert on Stir-fry Vegetables - The Standard." Cancer Alert on Stir-fry Vegetables.
The Standard Newspapers Publishing Ltd., 30 July 2013. Web. 25 July 2014.
Phillip, John. "Toxic Compounds from Fried Foods Cause Cancer and Deteriorate Brain Health." Natural
News. Natural News Network, 28 Feb. 2012. Web. 25 July 2014.
Tsang, Emily. "Health Bureau Raises Cancer Warning for Stir-fried Greens." South China Morning Post.
SCMP Group, 30 July 2013. Web. 25 July 2014.
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!
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!
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 temperature is important in this recipe...too hot, and it will burn quickly, not hot enough and the zucchini just sits and soaks up oil. I used more oil and kept it at 350-375 degrees, frying just a few pieces at a time. Can't wait for next year's zucchini crop to do this one again.
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make traditional Southern-style fried green tomatoes.
Discover the secret that makes these crabless cakes taste like the real deal.
Watch Chef John make a Southern classic.