Easy Fried Zucchini Recipes

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OVEN-FRIED ZUCCHINI



Oven-Fried Zucchini image

Oven-fried zucchini makes for crispy zucchini rounds with less fat. Breadcrumbs mixed with Parmesan cheese add extra flavor to the coating.

Provided by Stephanie Gallagher

Categories     Side Dish     Appetizer

Time 33m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil, divided
4 medium zucchinis
1 large egg
1/2 cup panko breadcrumbs, or regular breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Drizzle 1 tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
  • Wash, trim, and slice the zucchini into 1/2-inch-thick rounds.
  • Beat the egg in a small bowl.
  • Spread the breadcrumbs out in a shallow dish. Stir the Parmesan cheese, salt, basil , and pepper into the breadcrumbs.
  • Dip 5 to 6 zucchini slices into the beaten egg.
  • Transfer to the breadcrumb mixture, pressing on both sides to coat.
  • Shake off excess and place the coated rounds on the prepared baking sheet.
  • Repeat with the remaining zucchini slices.
  • Drizzle the remaining 1 tablespoon of olive oil over the zucchini.
  • Bake for 8 minutes. Using tongs, turn the zucchini so the other side gets crispy. Bake another 5 to 7 minutes until golden brown. Allow the zucchini to cool on the pan for 2 minutes.
  • Serve hot as a side dish or appetizer and enjoy.

Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Cholesterol 29 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 253 mg, Sugar 2 g, Fat 6 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PAN-FRIED ZUCCHINI



Pan-Fried Zucchini image

Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave.

Provided by Judy Sing

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 4

3 zucchini
¼ cup yellow cornmeal
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
  • Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
  • When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 5.1 mg, Sugar 2.6 g

FRIED ZUCCHINI



Fried Zucchini image

If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.

Provided by Jon

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 40m

Yield 4

Number Of Ingredients 8

2 zucchini, quartered and sliced
1 onion, sliced into rings
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup vegetable oil for frying

Steps:

  • Place zucchini and onions in a medium bowl and mix together.
  • In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
  • Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
  • In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 31.1 g, Fat 6.2 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 296.1 mg, Sugar 3.7 g

EASY PAN-FRIED ZUCCHINI



Easy Pan-Fried Zucchini image

Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.

Provided by Caroline

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 2

Number Of Ingredients 6

1 zucchini, peeled and sliced
1 clove garlic, peeled
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons dry bread crumbs, or more as needed
2 tablespoons olive oil, or more as needed

Steps:

  • Rub zucchini slices with garlic.
  • Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
  • Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 13.4 g, Cholesterol 81.8 mg, Fat 16.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 86.1 mg, Sugar 1.6 g

FRIED ZUCCHINI



Fried Zucchini image

Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Steps:

  • Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
  • When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
  • Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

EASY FRIED ZUCCHINI



Easy Fried Zucchini image

These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.

Provided by Stephsteph

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchinis, cut into 1/2-inch slices
2 eggs, beaten
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
  • Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g

VEGGIE-PACKED CHICKEN FRIED RICE



Veggie-Packed Chicken Fried Rice image

This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.

Provided by ChefBillT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 16

9 teaspoons vegetable oil, divided
1 red bell pepper, cut into strips
½ medium onion, sliced
1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
2 cups chopped zucchini
2 cups chopped carrots
1 cup chopped cabbage
1 cup chopped sugar snap peas
⅓ cup low-sodium chicken or vegetable broth
1 ½ tablespoons minced garlic
1 tablespoon minced fresh ginger
2 cups cooked short-grain brown rice
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
¼ cup sliced green onions
½ teaspoon salt

Steps:

  • Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
  • Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
  • Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
  • Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g

WORLD'S BEST FRIED ZUCCHINI



World's Best Fried Zucchini image

I have loved this ever since I was a little girl. It takes a while to make but it's really easy and totally worth it. Cooked zucchini is the best!! **However, I must mention that I use garden zucchinis for this recipe that tend to be quite a bit larger than those purchased in a grocery store. If you are using smaller zucchinis, you will need less of the coating mixture.

Provided by LauraLou

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

Steps:

  • Heat electric fry pan to 250°F.
  • Mix eggs and milk in bowl.
  • Soak handful of zucchini slices in mixture.
  • Lightly shake them off and coat them with flour.
  • Place each slice in the fry pan with plenty of butter.
  • Repeat until all slices are in the pan.
  • Cook until each side is dark brown.
  • Salt and pepper slices to taste.
  • Enjoy!

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