There are days when I look through the fridge and find a zucchini that I don't want to forget about. Usually, I use it for breaded zucchini, without much hassle. I've made this recipe many times, especially when I need something simple, savory, and good to eat right away, whether as a snack or a side dish.
Quick Info
Total time: about 35 minutes
Preparation time: 15 minutes
Cooking time: 15-20 minutes, depending on how many slices fit in the pan
Servings: 2-3
Difficulty: easy
Recipe type: warm snack, vegetarian main dish, side dish
Ingredients
1 medium zucchini
2 eggs
Salt
Pepper
4 tablespoons all-purpose flour
4 tablespoons breadcrumbs
Preparation method
1. Wash the zucchini well under running water. Peel the skin with a knife or a vegetable peeler if desired. Cut off the ends.
2. Slice the zucchini into thin rounds, about 3-4 mm thick. They don't need to be exact, but not too thick so they cook easily when frying.
3. Place the slices in a deep plate. Sprinkle salt and pepper evenly over them. Gently mix to coat all slices with the spices. Set aside for 10 minutes. If you have time, you can flip them once halfway through the time.
4. Heat a pan with oil, enough to cover the bottom by about a finger. I use a wider pan to fry more slices at once.
5. Beat the eggs with a pinch of salt in a bowl until combined.
6. Place the flour and breadcrumbs each on a separate flat plate.
7. Take each slice of zucchini and first dip it in flour, shaking off the excess. Then dip it in the egg, and finally in the breadcrumbs, pressing lightly to adhere the crust.
8. Immediately place the prepared slices in the hot oil pan over medium to high heat. Don't overcrowd them at once, as it will lower the oil temperature.
9. Let the zucchini brown on one side, then flip them with a spatula. Generally, it takes 2-3 minutes on each side, depending on how thin they are. They should be golden, not dark brown.
10. Remove the slices onto paper towels to drain excess oil. Continue with the rest until all slices are done.
Why I make this recipe often
It’s one of the quickest and simplest options for zucchini, especially when I don’t want to spend time with a lot of dishes or an oven. Breaded zucchini is made with ingredients I already have at home and doesn’t require much planning. It goes with any meal, from breakfast to dinner, and never gets left on the plate.
Tips and variations
Tips
The zucchini should be as fresh as possible; otherwise, it has a lot of water and becomes mushy quickly.
After salting, if you have a very watery zucchini, you can gently blot the slices with a paper towel before dipping them in flour.
Don’t leave the slices on the heat too long; they burn quite quickly after they have browned.
Substitutions
You can also use zucchini instead of regular zucchini.
For a crunchier coating, the breadcrumbs can be panko if you have it.
All-purpose flour can be replaced with whole wheat flour, but the crust will be slightly different.
Variations
You can add other spices to the egg or breadcrumbs, such as sweet paprika or garlic powder, but the classic recipe works well plain.
If you don’t want a thick crust, you can skip the flour step, just using egg and breadcrumbs.
Serving ideas
They go very well warm, with sour cream, yogurt, or a simple garlic sauce.
They can be served alongside a salad or as a side dish to any vegetarian or meat main course.
Frequently asked questions
1. Can the zucchini be left with the skin on?
Yes, if it’s not too old. If the zucchini is young and the skin is thin, there’s no need to peel it. If it has thick or tough skin, it’s better to remove it.
2. Can I make breaded zucchini in the oven?
This recipe is designed for frying in oil, not baking. For the oven version, the quantities and times would need to be adjusted, and it won’t turn out as crispy.
3. Can I use another type of oil?
You can use any oil with a high smoke point, but the classic frying oil is fine. Extra virgin olive oil is not ideal for frying.
4. What do I do if the zucchini releases too much water?
After slicing and salting, you can blot the slices with paper towels to remove the excess water; otherwise, the flour will get soggy too quickly.
5. Can I use homemade breadcrumbs?
Yes, it works fine, just as long as they are as fine or coarse as you want for the crust.
Nutritional values
Approximately, for one serving (out of 3):
Calories: ~180-220 kcal
Protein: 7-8g
Carbohydrates: 24-28g
Fats: 7-10g
The values depend on how much oil is absorbed during frying and how large the zucchini is. The zucchini itself doesn’t have many calories; most come from the crust and oil.
Storage and reheating
They are best consumed immediately after frying. If there are leftovers, you can store them in the refrigerator, in a container, for up to 1 day. The crust won’t stay crispy after cooling. For reheating, use a dry pan, without oil, for a few minutes on each side, not in the microwave, to avoid making them soggy. But it’s best to eat breaded zucchini fresh.
Quick Info
Total time: about 35 minutes
Preparation time: 15 minutes
Cooking time: 15-20 minutes, depending on how many slices fit in the pan
Servings: 2-3
Difficulty: easy
Recipe type: warm snack, vegetarian main dish, side dish
Ingredients
1 medium zucchini
2 eggs
Salt
Pepper
4 tablespoons all-purpose flour
4 tablespoons breadcrumbs
Preparation method
1. Wash the zucchini well under running water. Peel the skin with a knife or a vegetable peeler if desired. Cut off the ends.
2. Slice the zucchini into thin rounds, about 3-4 mm thick. They don't need to be exact, but not too thick so they cook easily when frying.
3. Place the slices in a deep plate. Sprinkle salt and pepper evenly over them. Gently mix to coat all slices with the spices. Set aside for 10 minutes. If you have time, you can flip them once halfway through the time.
4. Heat a pan with oil, enough to cover the bottom by about a finger. I use a wider pan to fry more slices at once.
5. Beat the eggs with a pinch of salt in a bowl until combined.
6. Place the flour and breadcrumbs each on a separate flat plate.
7. Take each slice of zucchini and first dip it in flour, shaking off the excess. Then dip it in the egg, and finally in the breadcrumbs, pressing lightly to adhere the crust.
8. Immediately place the prepared slices in the hot oil pan over medium to high heat. Don't overcrowd them at once, as it will lower the oil temperature.
9. Let the zucchini brown on one side, then flip them with a spatula. Generally, it takes 2-3 minutes on each side, depending on how thin they are. They should be golden, not dark brown.
10. Remove the slices onto paper towels to drain excess oil. Continue with the rest until all slices are done.
Why I make this recipe often
It’s one of the quickest and simplest options for zucchini, especially when I don’t want to spend time with a lot of dishes or an oven. Breaded zucchini is made with ingredients I already have at home and doesn’t require much planning. It goes with any meal, from breakfast to dinner, and never gets left on the plate.
Tips and variations
Tips
The zucchini should be as fresh as possible; otherwise, it has a lot of water and becomes mushy quickly.
After salting, if you have a very watery zucchini, you can gently blot the slices with a paper towel before dipping them in flour.
Don’t leave the slices on the heat too long; they burn quite quickly after they have browned.
Substitutions
You can also use zucchini instead of regular zucchini.
For a crunchier coating, the breadcrumbs can be panko if you have it.
All-purpose flour can be replaced with whole wheat flour, but the crust will be slightly different.
Variations
You can add other spices to the egg or breadcrumbs, such as sweet paprika or garlic powder, but the classic recipe works well plain.
If you don’t want a thick crust, you can skip the flour step, just using egg and breadcrumbs.
Serving ideas
They go very well warm, with sour cream, yogurt, or a simple garlic sauce.
They can be served alongside a salad or as a side dish to any vegetarian or meat main course.
Frequently asked questions
1. Can the zucchini be left with the skin on?
Yes, if it’s not too old. If the zucchini is young and the skin is thin, there’s no need to peel it. If it has thick or tough skin, it’s better to remove it.
2. Can I make breaded zucchini in the oven?
This recipe is designed for frying in oil, not baking. For the oven version, the quantities and times would need to be adjusted, and it won’t turn out as crispy.
3. Can I use another type of oil?
You can use any oil with a high smoke point, but the classic frying oil is fine. Extra virgin olive oil is not ideal for frying.
4. What do I do if the zucchini releases too much water?
After slicing and salting, you can blot the slices with paper towels to remove the excess water; otherwise, the flour will get soggy too quickly.
5. Can I use homemade breadcrumbs?
Yes, it works fine, just as long as they are as fine or coarse as you want for the crust.
Nutritional values
Approximately, for one serving (out of 3):
Calories: ~180-220 kcal
Protein: 7-8g
Carbohydrates: 24-28g
Fats: 7-10g
The values depend on how much oil is absorbed during frying and how large the zucchini is. The zucchini itself doesn’t have many calories; most come from the crust and oil.
Storage and reheating
They are best consumed immediately after frying. If there are leftovers, you can store them in the refrigerator, in a container, for up to 1 day. The crust won’t stay crispy after cooling. For reheating, use a dry pan, without oil, for a few minutes on each side, not in the microwave, to avoid making them soggy. But it’s best to eat breaded zucchini fresh.