I share a fresh take on Breaded Zucchini Chips that pairs a light flour coating with breadcrumbs and freshly grated parmesan in a way that surprised me.

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I love when something simple gets an attitude. My Crispy Pan Fried Zucchini is exactly that: green slices that snap with a golden crust, the kind that makes you stop mid bite.

I lean on freshly grated parmesan so each crunch has that tangy, clingy hit that keeps you reaching for more, and it somehow reads like the best Fried Zucchini Bites you didnt know you needed. I call it part of my Crispy Zucchini Recipes because it always surprises, loud in texture and low on fuss.

Try it once and youll want to serve it every time guests come.

Ingredients

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Zucchini brings water rich crunch, low calories and fiber, mild sweet vegetal taste.
Eggs add protein, helps bind crumbs, and give golden color when fried.
Panko give extra crunch, lighter than normal crumbs, mostly carbs for energy.
Parmesan brings salty, nutty flavor, adds fat and umami, plus some protein.
Flour coats slices, gives structure and carbs, not much nutrition beyond starch.
Olive oil browns and crisps, provides healthy fats but calories add up quick.
Lemon wedges brighten flavors, add acidity not sweetness, give fresh citrus punch.

Ingredient Quantities

3 medium zucchini (about 1 1/2 lb), sliced 1/4 inch thick

1/2 cup all purpose flour

2 large eggs

2 tbsp milk

1 cup panko breadcrumbs (or plain breadcrumbs)

3/4 cup freshly grated parmesan cheese

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 cup olive oil or vegetable oil

Fresh lemon wedges and chopped parsley for serving, optional

How to Make this

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1. Trim the zucchini ends and slice into 1/4 inch rounds, pat each slice dry with paper towels so they wont be soggy when frying.

2. Set up three shallow bowls: one with 1/2 cup all purpose flour, one with 2 large eggs whisked with 2 tbsp milk, and one with 1 cup panko breadcrumbs mixed with 3/4 cup freshly grated parmesan, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder.

3. Lightly dredge each zucchini slice in flour, shake off the excess, dip into the egg mixture letting extra drip off, then press both sides into the breadcrumb mixture so the crumbs stick. if a slice looks bare press harder with your fingers.

4. Place the coated slices on a tray and let them sit 4 to 5 minutes so the crumb coating sets, this helps keep the crumbs from falling off in the pan.

5. Heat 1/4 cup olive or vegetable oil in a large skillet over medium heat until it shimmers but is not smoking. use just enough oil to shallow fry, you want a nice sizzle when the first slice hits.

6. Fry the zucchini in a single layer, not overcrowding the pan, about 2 to 3 minutes per side or until deeply golden and crisp. flip gently with a spatula, lower the heat a bit if the parmesan is browning too fast. add a little more oil between batches if the pan gets dry.

7. Transfer cooked slices to a paper towel lined plate or wire rack to drain and keep them crisp. if doing multiple batches keep finished slices warm in a 200 degree F oven on a rack.

8. Serve hot with fresh lemon wedges and chopped parsley for garnish, squeeze lemon over just before eating for the best flavor.

Equipment Needed

1. Cutting board and a sharp chef’s knife (for trimming and 1/4 inch slices)
2. Paper towels (pat each slice dry, theyre your best friend here)
3. Three shallow bowls or pie dishes (flour, egg mix, breadcrumb mix)
4. Whisk (to beat the eggs with milk)
5. Measuring cups and spoons (1/2 cup, 1 cup, tsp, tbsp)
6. Box grater or microplane (for freshly grated parmesan)
7. Large heavy skillet or frying pan (for shallow frying)
8. Slotted spatula and tongs (flip gently, dont overcrowd the pan)
9. Wire rack plus baking sheet or a paper towel lined plate (drain and keep crisp; oven set to 200 F to keep warm if doing batches)

FAQ

Q: Can I use regular breadcrumbs instead of panko? A: Yes, regular breadcrumbs work fine, they just give a denser crust. Panko makes a lighter crunch. If using regular, press them firmly onto the zucchini so they stick better.

Q: How do I keep the zucchini from getting soggy? A: Pat slices very dry with paper towels. You can sprinkle salt and let them sit 10 minutes to draw out water, then pat dry again before breading. Also dont crowd the pan and fry in hot oil so they brown fast instead of sitting and steaming.

Q: Can I bake these instead of frying? A: Absolutely. Arrange on a rimmed baking sheet, spray or brush lightly with oil and bake at 425 F until golden, about 12 to 18 minutes, flipping once. They wont be as deeply browned as pan fried but still tasty and lighter.

Q: Any tricks to make the crust extra crispy? A: Mix the parmesan into the panko, press the crumbs on well, and use a shallow oil layer that shimmers but doesnt smoke. Let the oil reheat between batches and dont overcrowd the pan. A quick double dip in egg then crumbs helps too.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the fridge up to 3 days. Reheat on a baking sheet in a 375 F oven or an air fryer for a few minutes to bring back the crisp. Microwave will make them soggy.

Q: Can I make these gluten free or low dairy? A: For gluten free use a GF flour or cornstarch and GF breadcrumbs or crushed cornflakes. For low dairy swap parmesan for a vegan parm or omit it and add extra seasoning. The technique stays the same.

Crispy Pan Fried Zucchini Recipe Substitutions and Variations

All purpose flour → gluten free all purpose flour, use an equal amount. Rice flour also works and gives extra crisp but it browns faster so watch the pan
2 large eggs → flax eggs (2 tbsp ground flax mixed with 6 tbsp water for 2 eggs, let sit 5 minutes) or use about 3 tbsp plain yogurt per egg for binding
1 cup panko breadcrumbs → crushed cornflakes, plain breadcrumbs or crushed crackers like saltines; cornflakes give the crunchiest crust
3/4 cup freshly grated parmesan → grated pecorino romano or asiago, or for a vegan option use 3 to 4 tbsp nutritional yeast and taste for salt

Pro Tips

1. Pat the slices really dry with paper towels and even press them a little, otherwise the crumbs wont stick and the centers get soggy.

2. Press the panko firmly into each slice when coating, dont be shy about it, then let the coated slices rest a few minutes or chill them for 10 minutes so the crumbs set and dont fall off while frying.

3. Test your oil with one slice first so you get the right sizzle, and fry in small batches so the pan stays at an even temp. If the parmesan is browning too fast turn the heat down a bit.

4. Drain on a wire rack not just paper towels so air can circulate, keep done slices in a 200 F oven on a rack to stay warm and crisp, and squeeze lemon right before you eat for the best flavor.

Crispy Pan Fried Zucchini Recipe

Recipe by Sarah level

0.0 from 0 votes

I share a fresh take on Breaded Zucchini Chips that pairs a light flour coating with breadcrumbs and freshly grated parmesan in a way that surprised me.

Servings

servings

Calories

380

kcal

Equipment: 1. Cutting board and a sharp chef’s knife (for trimming and 1/4 inch slices)
2. Paper towels (pat each slice dry, theyre your best friend here)
3. Three shallow bowls or pie dishes (flour, egg mix, breadcrumb mix)
4. Whisk (to beat the eggs with milk)
5. Measuring cups and spoons (1/2 cup, 1 cup, tsp, tbsp)
6. Box grater or microplane (for freshly grated parmesan)
7. Large heavy skillet or frying pan (for shallow frying)
8. Slotted spatula and tongs (flip gently, dont overcrowd the pan)
9. Wire rack plus baking sheet or a paper towel lined plate (drain and keep crisp; oven set to 200 F to keep warm if doing batches)

Ingredients

3 medium zucchini (about 1 1/2 lb), sliced 1/4 inch thick
1/2 cup all purpose flour
2 large eggs
2 tbsp milk
1 cup panko breadcrumbs (or plain breadcrumbs)
3/4 cup freshly grated parmesan cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 cup olive oil or vegetable oil
Fresh lemon wedges and chopped parsley for serving, optional

Directions

Trim the zucchini ends and slice into 1/4 inch rounds, pat each slice dry with paper towels so they wont be soggy when frying.
Set up three shallow bowls: one with 1/2 cup all purpose flour, one with 2 large eggs whisked with 2 tbsp milk, and one with 1 cup panko breadcrumbs mixed with 3/4 cup freshly grated parmesan, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder.
Lightly dredge each zucchini slice in flour, shake off the excess, dip into the egg mixture letting extra drip off, then press both sides into the breadcrumb mixture so the crumbs stick. if a slice looks bare press harder with your fingers.
Place the coated slices on a tray and let them sit 4 to 5 minutes so the crumb coating sets, this helps keep the crumbs from falling off in the pan.
Heat 1/4 cup olive or vegetable oil in a large skillet over medium heat until it shimmers but is not smoking. use just enough oil to shallow fry, you want a nice sizzle when the first slice hits.
Fry the zucchini in a single layer, not overcrowding the pan, about 2 to 3 minutes per side or until deeply golden and crisp. flip gently with a spatula, lower the heat a bit if the parmesan is browning too fast. add a little more oil between batches if the pan gets dry.
Transfer cooked slices to a paper towel lined plate or wire rack to drain and keep them crisp. if doing multiple batches keep finished slices warm in a 200 degree F oven on a rack.
Serve hot with fresh lemon wedges and chopped parsley for garnish, squeeze lemon over just before eating for the best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.