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A plate of baked zucchini chips reminiscent of classic fried zucchini, topped with shredded parmesan cheese and herbs, served on a paper towel with a lemon wedge.

Fried Zucchini

Fried Zucchini is my go-to when I want a vegetable side that's crispy, golden, and actually gets devoured at the table. These crispy zucchini slices have a perfectly golden seasoned coating with bright lemon juice, salty Parmesan, and fresh herbs throughout. I make them for summer cookouts, family dinners, and potlucks when I need a crowd-pleasing appetizer that uses up garden zucchini. They're best enjoyed fresh and hot, but leftovers keep in the fridge for 2 days and reheat beautifully in the oven.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 194 kcal

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

I've gathered my best tips to help you get perfectly crispy fried zucchini every time.
Use a mandolin for even slices: A mandolin slicer gives you uniform thickness effortlessly, so all the zucchini slices cook at the same rate and turn golden at the same time. If you don't have one or are using just a knife, try to get the slices as even as possible.
Salt the zucchini first: Letting the sliced zucchini sit with a light sprinkle of salt for a few minutes draws out excess moisture so the coating stays crispy instead of getting soggy.
Shake off excess flour: Too much flour creates a gummy coating, so shake off the extra before adding the slices to the hot oil for a lighter, crispier crust.
Don't overcrowd the pan: Arrange the zucchini in a single layer with space between slices so they fry instead of steam, and work in batches if your pan isn't big enough to fit them all at once.
Let the first side cook undisturbed: Resist the urge to move or flip the slices too early because they need 2–3 minutes of uninterrupted heat to develop that golden, crispy crust.
Serve immediately for best texture: Fried Zucchini is at its absolute best right out of the pan when the coating is still hot and crispy, so serve them straight away while they're warm. If you have any leftovers, store them in the fridge for up to 2 days and reheat in the oven before serving.

Nutrition

Calories: 194kcalCarbohydrates: 11gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 110mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 416IUVitamin C: 27mgCalcium: 97mgIron: 1mg
Keyword Fried Zucchini
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