READY IN 30 mins

Parmesan Fried Zucchini

Read Reviews (19)

"Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but is equally delicious prepared ahead of time and served at room temperature." — lilcupcake

Directions

Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Footnotes

Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review

Jun 02, 2012

I thought this was a great recipe as is. I have never fried Zucchini before. I did double the recipe because the zucchini I had was huge. Will make again

—kellicrist

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Most Helpful Critical Review

Jun 26, 2012

Just wasn't as good as I had hoped.

—Jacqueline

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24 Ratings

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Jun 26, 2012

Extremely Taste-y! I substituted 2 tablespoons of olive oil instead of the vegetable oil. And I used Fat Free Parm Cheese instead for health reasons.

—Jessabridge

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Aug 08, 2012

This was VERY yummy. I used crushed butter cracher crumbs because I didnt have bread crumbs at the time. Big hit, even my 3 yr old twins gobbled them down :) We also used diffrent kinds of squash not just zucchini...was awonderful, going to use this one again!

—lilaughingwolf

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Aug 17, 2012

Yummy, yummy! I put the eggs in one plastic bag and the bread crumb mixture in another. Less mess, less to wash.

—glendalee

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Jul 31, 2012

My good friend grows enormous zucchini every year and this year she gave me one that was sixteen inches long and 5.5 pounds. I sliced it lengthwise and cleaned out the the seeds which were the size of pumpkin seeds. (I should have roasted the seeds but didn't. I found this recipe since I had so much left over after I made 2 large loaves, 2 mini loaves. I actually omitted the parmesan and replaced it with panko bread crumbs. I finished them off by sprinkling themimmediately with my homemade cajun /old bay seasoning: Cajun seasoning 1 T coarsely cracked whole black pepper. 2 teasopoons sweet paprika. 1 teaspoon dry mustard. 1 teaspoon garlic powder. 1/2 dried sage. 1/4 teaspoon cayenne I added salt to taste as well My family loved it!!!!

—nisa5759

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Jul 29, 2012

I cut mine into coins and fried 2 mins. on each side. The taste was just what I was looking for. Thanks for sharing.

—mama

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Aug 16, 2012

This was EXCELLENT. Its the first time my fried zucchini came out PERFECT. The batter stayed on the zucchine slices and the taste was wonderful. Thank you!

—denwell

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Nutrition

Calories
146 kcal
7%

Carbohydrates
11.4 g
4%

Cholesterol
77 mg
26%

Fat
8.2 g
13%

Fiber
1.7 g
7%

Protein
7.8 g
16%

Sodium
389 mg
16%

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

Nutritional Information

Parmesan Fried Zucchini

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 146
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 2.5g 12 %
Cholesterol 77mg 26 %
Sodium 389mg 16 %
Potassium 327mg 9 %
Total Carbohydrates 11.4g 4 %
Dietary Fiber 1.7g 7 %
Protein 7.8g 16 %
** Sugars 2.7g
Vitamin A 7 %
Vitamin C 29 %
Calcium 16 %
Iron 14 %
Thiamin 10 %
Niacin 21 %
Vitamin B6 18 %
Magnesium 10 %
Folate 27 %

* 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.