Even Picky Eaters Will Devour This Crispy Fried Zucchini

We all have our go-to zucchini recipes when we have more zucchini than we know what to do with. There’s zucchini bread (and chocolate zucchini bread!), zucchini casserole, stuffed zucchini… but sometimes you just want something a little more simple. That’s where fried zucchini comes in!

Like my Sautéed Zucchini and Tomatoes, this fried zucchini is one of those recipes that’s so easy, you’ll wonder why you haven’t been making it all your life. It’s the perfect way to use your zucchini harvest, and it makes a tasty appetizer or side dish.

This fried zucchini recipe features a breading made with seasoned breadcrumbs and grated Parmesan cheese, which makes it extra flavorful. (If you can’t get enough crispy fried snacks, try my Fried Pickles next!) You’ll find the full ingredient list in the recipe card at the bottom of the page.

• Zucchini – Use medium zucchini here; large zucchini is hard to fit into a pan so you’ll have to cook several batches, while small zucchini is a pain to bread!
• Eggs – Here’s the best way to crack an egg!
• All-purpose flour
• Parmesan cheese – You can grate your own if you’d like, but this is a recipe where the pre-grated cheese from the story also works.
• Seasoned breadcrumbs – It’s important to use seasoned breadcrumbs here, since we’re not adding other spices or herbs.
• Vegetable oil – Canola oil will work, too.
• Salt & pepper
• Marinara sauce or ranch – For dipping.

My Top Tips for Perfect Fried Zucchini

This recipe is easy, but I’ve got a few pointers to help you make sure it turns out perfectly!

• Cut the zucchini into evenly sized pieces. You don’t want it too thick, or it will be crunchy, but you also don’t want it to be too thin or it will be more breading than veggie! (Learn more: How To Cut Zucchini.)
• Make zucchini fries if you’d like. Simply cut your zucchini into fry-shaped pieces and follow the same breading procedure as outlined in this recipe. Then, fry the zucchini fries in the hot oil until they’re crispy and golden brown. 
• Tap off the excess. After each step of the dredging process, tap off the excess coating. This helps it all stick better.
• Don’t be afraid to use a generous amount of oil. You don’t necessarily have to deep fry the zucchini (although you can if you’d like), but I like to use at least 1/4 cup so the bottom of the pan is completely coated. This helps the zucchini get crispy and keeps it from sticking to the pan.
• Make sure the oil is hot. If you drop in the zucchini before the oil is piping hot, it will absorb the oil and get soggy. Look for the oil to glisten in the pan, then you’ll know it’s time to add the zucchini.

How to Store Leftover Fried Zucchini

Leftover fried zucchini can be stored in the fridge for up to 3 days. Reheat in a 350ºF oven until warmed through. An air fryer will work too, but use your microwave as a last resort—it won’t re-crisp the zucchini.

Serving Suggestions

Here are some of my favorite ways to serve fried zucchini:

• As an appetizer with marinara sauce for a Cheesecake Factory copycat, fry sauce, or ranch dressing for dipping
• As a side dish alongside grilled chicken or fish
• As a swap for French fries with burgers