Crispy Pan Fried Zucchini

Let Me Tell You About Crispy Pan Fried Zucchini…

So, the first time I made this, I genuinely thought—”Zucchini, really?” But honestly, I was broke, hungry, and staring at a pile of zukes my neighbor had dumped on my porch. What was I supposed to do? That summer I practically lived off the stuff. One time, my cousin dropped by while the pan was sizzling away, and we ate all of them right outta the skillet; didn’t even make it to the table. True story. If you ever need an excuse to eat with your fingers and call it dinner, this is your recipe.

Why You’ll Love This (Real Talk)

I make this when I want to forget about dirtying every dish in the kitchen. My family goes slightly bonkers for these; I once tried serving plain steamed zucchini—never again. It’s honestly the only way my nephew will touch a vegetable (except French fries—which, if you think about it, sort of count as veggies). Sometimes I crave snacks at midnight, and crispy pan fried zucchini fits the bill. The crunch is killer and really, when have breaded foods ever let anyone down? Oh! And for anyone who’s struggled with soggy zucchini, I feel your pain. Mistakes were made, lessons were learned.

What You’ll Need (Plus a Few Swaps)

• 2 medium zucchinis (or courgettes if you’re fancy; any variety, doesn’t matter—I used little fat ones once by accident and it was grand)
• 1 egg (If you’re out, mix 2 Tbsp mayo with a splash of water. Sounds odd but it works!)
• ½ cup plain breadcrumbs (Panko makes ’em extra crunchy; my grandma swore by the stuff in a blue can—but honestly, who can taste the difference?)
• ⅓ cup grated parmesan cheese (I sometimes use cheddar if I’m desperate—it melts more but tastes fantastic)
• Salt & pepper to taste
• 1-2 tablespoons fresh parsley, chopped (sometimes I skip it if I forget to buy any)
• Olive oil for frying (though I’ve tried sunflower oil in a pinch, and nobody complained)

How I Do It (Not Always By the Book)

1. Slice zucchini into coins about as thick as a pound coin, say ¼ inch? Doesn’t have to be exact. If you go thinner, they’ll fry up faster—sometimes I get lazy and do fat chunks. Up to you.
2. In one bowl, crack your egg and whisk it with a fork (a whisk works, sure, but a fork’s already in the drawer). In another, mix breadcrumbs, cheese, parsley, a sprinkle of salt & pepper.
3. Dunk zucchini slices into egg, then press ’em well into the breadcrumb mix. This is usually where my hands get gluey and I question my life choices—just use a fork if you’re tidy, or embrace the chaos like I do.
4. Heat a solid splash of olive oil in a big frying pan over medium heat (my old pan has seen better days, but as long as it holds heat, you’re golden). Wait till the oil shimmers, then add the zucchini, don’t crowd the pan.
5. Fry for about 3 minutes each side, or until they’re golden and crisp. Don’t freak out if they stick a bit—that’s why spatulas exist. Flip when you smell that toasty breadcrumb aroma.
6. Drain the crispy rounds on kitchen paper (or, truthfully, I’ve just let them drain on a wire rack because I couldn’t find paper towels one day).
7. This is where I usually sneak a piece. Too hot, but I’m impatient; worth it every time.

Random Notes (Things I Figured Out the Hard Way)

• If the zucchini look a bit soggy before frying, pat them dry. Or don’t—and get slightly less crispy coating. Live and learn.
• I once used flour instead of breadcrumbs by mistake. Wouldn’t recommend it. But hey, everyone survived.
• Let the egg-coated zucchini sit in the breadcrumbs a minute before frying—it grabs more coating. Don’t know why, it just does.

Variations I’ve Played With (Plus a Dud)

• Added crushed chili flakes for a gentle kick (definitely jazzes it up for adults, less so for picky kids)
• Swapped parsley for chopped basil—smells phenomenal
• Tried gluten-free breadcrumbs once—they worked but, honestly, kind of bland
• Oh and I tried adding lemon zest once—too zingy for me, but maybe that’s your jam?

Do You Need Fancy Gear?

Don’t sweat it if you don’t have a nonstick skillet. Cast iron works like a charm (burns a little more, but hey, character), or even a basic stainless pan in a pinch; just use a bit more oil. I’ve used a spatula, tongs, and even—no joke—a butter knife for flipping. Don’t bother with deep fryers; too messy for weekdays.

Stashing Leftovers (Doesn’t Happen Much, Though)

I usually store leftovers (rare, let’s be honest; people circle back for seconds before I can stash any) in a lidded container in the fridge. They do soften up, but a quick blast in the oven or toaster oven brings some crunch back. Not as good, but better than nothing!

How I Like to Serve ‘Em

Ideal as a side to roast chicken, or as an oddball brunch dish with poached eggs—which my sister thinks is “weird” but I love it. My friend dips hers in this spicy aioli from Serious Eats, and honestly, I may steal that idea next time. If you’ve got marinara lying around, try dunking them!

Some Stuff I Really Wish I’d Known

• Don’t overcrowd the pan. I once jammed too many slices in at once, and they got all floppy and sad looking. Plus they stuck together.
• Let the oil heat properly first—cold oil = soggy zucchini. I learned this the hard way so you don’t have to.
• Don’t skip the cheese, unless you absolutely have to. Adds salty kick and helps everything stick (trust me on this one).

People Actually Asked Me (FAQ Time!)

• Can I make these vegan? Sure—use plant-based cheese or skip it, and sub in aquafaba (from canned chickpeas) or a splash of plant milk for the egg. I haven’t tried it, but seen a couple folks online who have.
• Do you have to peel the zucchini? Nope! The skin’s tender. Only time I peel is if the zuke’s been lurking in the fridge too long and looks a bit sketchy.
• Can I bake instead of fry? Yeah, you can. But, crispiness won’t be the same. If you want to try, put them on a rack in a hot oven, spray with oil, and bake at 220C (425F) for 20 mins or so. More like oven fries, honestly.
• What oil should I use? Olive oil is nice for flavor, sunflower’s fine too. I’d skip coconut oil—tried it, tasted weirdly like dessert.
• Where’d you get your nonstick pan? Oh, mine’s from GreenPan; not the fanciest, but it survived my burnt egg phase.

If you ever accidentally knock over your breadcrumbs and have more on the counter than in the bowl—don’t stress. It happens. Somehow, the recipe still works out (more or less).