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Nothing beats the crunch of homemade Fried Zucchini fresh from the pan. Every bite has that perfect crispy coating with bright lemon, salty Parmesan, and fresh herbs, making it taste light and summery. The thin slices fry up beautifully without any sogginess. You won’t believe how quickly these vanish from the plate.
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I make them for family dinners, summer cookouts, game day parties, and potlucks when I want a vegetable side that’s actually exciting. They’re quick, kid-friendly, and perfect for using up garden zucchini. Everyone loves them because they’re light but totally addictive. They’re best fresh and hot, but keep in the fridge for 2 days and reheat beautifully in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Fried Zucchini with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have crispy, golden, delicious fried zucchini slices ready in just a few simple steps.
Prep and Coat the Zucchini
Thinly cut zucchini using a mandoline slicer for even, uniform slices. Put them all in a large bowl and sprinkle lightly with salt, letting them sit for a few minutes to draw out excess moisture. Then, add the all-purpose flour and toss until evenly coated.
If you want, you can season the flour mixture with garlic powder, Italian seasoning, kosher salt, and black pepper before tossing the zucchini for extra flavor in every bite.
Fry the Zucchini Slices
Heat a nonstick skillet or a cast-iron pan over medium-high heat. Add the olive oil and heat until shimmering. Vegetable oil, avocado oil, or grapeseed oil work just as well as extra-virgin olive oil and have higher smoke points if you want to fry at a slightly higher temperature.
Shake off any excess flour from the breaded zucchini rounds and arrange them in a single layer in the frying pan. Cook without moving them for 2–3 minutes, until golden on one side.
If you’re not using a large skillet, you might need to work in batches, so the hot oil stays hot, and every slice fries up properly instead of becoming soggy from steaming.
Flip the slices with a pair of silicone-tipped tongs or by gently shaking the pan. Cook for another 1–2 minutes until golden on the second side.
Add Toppings and Serve
Transfer to a paper towel-lined plate or a wire rack set over a baking sheet to drain off any extra oil, then to a serving platter.
Gently toss with fresh herbs, sprinkle with Parmesan, salt and pepper if desired, and squeeze lemon juice over the top for brightness, then serve immediately while still hot. Enjoy!
Fried Zucchini
Ingredients
- 2 medium zucchini
- ¼ cup all-purpose flour
- Salt and pepper to taste
- ¼ cup extra-virgin olive oil
- ½ lemon quartered
- 2 tablespoons chopped fresh herbs such as parsley or basil
- ¼ cup Parmesan cheese grated
Instructions
- Thinly slice the zucchini (a mandolin works best). Place the zucchini slices in a bowl and sprinkle lightly with salt and flour. Toss until evenly coated. Let sit for a few minutes to draw out excess moisture.2 medium zucchini, Salt and pepper, ¼ cup all-purpose flour
- Heat a non-stick skillet over medium-high heat. Add the olive oil and heat until shimmering.¼ cup extra-virgin olive oil
- Shake off any excess flour from the zucchini slices and arrange them in a single layer in the pan. Cook without moving for 2–3 minutes, until golden on one side. Work in batches if needed.
- Flip the slices with a spatula or by gently shaking the pan. Cook for another 1–2 minutes until golden on the second side.
- Remove from the heat and toss with the fresh herbs. Transfer to a serving plate, sprinkle with Parmesan, squeeze lemon juice over the top, and serve hot.2 tablespoons chopped fresh herbs, ¼ cup Parmesan cheese, ½ lemon
Notes
Nutrition
How to Store Leftovers
Fried zucchini is best enjoyed fresh and hot when the coating is at its crispiest, but you can store leftovers in a glass airtight container in the fridge for up to 2 days. To reheat, warm the slices in the oven or an air fryer to help restore some of the crispness.
The microwave will make them soggy, so the oven is your best option. I don’t recommend freezing them because they lose their crispness once thawed.
What to Serve With Fried Zucchini
I love zucchini slices with grilled chicken, fish, steak, or other fried food for a light summer meal. I love serving them alongside burgers and hot dogs as a lighter alternative to fries, or with pasta dishes like spaghetti aglio e olio, where the crispy texture contrasts nicely with saucier mains.
They’re also great as part of an appetizer spread with marinara, ranch, or other dipping sauces, or alongside a fresh caprese salad and crusty bread. For vegetarian dinners, serve them with creamy risotto or a simple tomato and mozzarella salad.
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