Best 5 Pan Fried Zucchini Recipes
Zucchini, a versatile summer squash, takes center stage in this delightful pan-fried zucchini recipe. Sliced zucchini rounds are coated in a seasoned flour mixture, pan-fried until golden brown and tender, and served with a variety of flavorful dipping sauces. This delectable dish is not only easy to make, but also a great way to enjoy fresh zucchini during the summer season.
This article presents two variations of the pan-fried zucchini recipe: a classic version and a Parmesan-crusted version. The classic version features a simple coating of flour, salt, and pepper, resulting in a crispy exterior and tender interior. The Parmesan-crusted version adds a layer of grated Parmesan cheese to the coating, creating a golden and flavorful crust. Both variations are equally delicious and can be served as an appetizer, side dish, or even a light main course.
Accompanying the recipes are suggestions for delectable dipping sauces that complement the pan-fried zucchini perfectly. These sauces range from a classic garlic aioli to a tangy tzatziki sauce, a creamy avocado ranch dressing, and a spicy Sriracha mayo. Each sauce adds a unique flavor dimension to the dish, allowing you to customize it according to your taste preferences.
Whether you prefer the classic or Parmesan-crusted version, these pan-fried zucchini recipes are sure to become a staple in your summer cooking repertoire. The combination of crispy zucchini, flavorful coatings, and delectable dipping sauces makes this dish a hit at any gathering. So, gather your ingredients, heat up your pan, and get ready to indulge in the delightful flavors of pan-fried zucchini.
EASY PAN-FRIED ZUCCHINI
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
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
PAN-FRIED ZUCCHINI
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
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
PAN-FRIED ZUCCHINI WITH FRESH CORN
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
- Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams
HOBAK JEON (PAN-FRIED ZUCCHINI)
This is a fun and easy starter or snack to make. It can easily be adjusted to make more or less depending on how many guests you may have.
Provided by Ann Lee
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
- Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
- Coat zucchini slices with flour and dip into beaten eggs.
- Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
- Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.
Nutrition Facts : Calories 153 calories, Carbohydrate 15.7 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 1986.6 mg, Sugar 1.8 g
PAN-FRIED ZUCCHINI WITH LEMON, FETA CHEESE, AND PARSLEY
A wonderful evocative taste of the Mediterranean, this quick and easy starter takes no time to prepare. Just leave it for 5 minutes before serving to allow the flavors to develop.
Provided by sevasta
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch.
- Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 12.2 g, Cholesterol 16.7 mg, Fat 45.1 g, Fiber 4.2 g, Protein 6.1 g, SaturatedFat 8.5 g, Sodium 242.5 mg, Sugar 4.4 g
Tips:
- Choose the right zucchini: Select firm and young zucchini with smooth, unblemished skin. Avoid overgrown or blemished zucchini, as they may taste bitter.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be careful to use the guard to avoid cutting yourself.
- Don't overcrowd the pan: This will prevent the zucchini from cooking evenly. Cook the zucchini in batches if necessary.
- Use a well-seasoned pan: This will help prevent the zucchini from sticking and will give it a nice flavor.
- Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it. It should be cooked until it is tender but still has a slight crunch.
- Season the zucchini to taste: You can season the zucchini with salt, pepper, garlic powder, Italian seasoning, or any other desired spices.
- Serve the zucchini immediately: Zucchini is best served immediately after cooking. It can be served as a side dish or as an appetizer.
Conclusion:
Pan-fried zucchini is a quick, easy, and delicious side dish that can be enjoyed by people of all ages. It is a great way to use up fresh zucchini from your garden or local farmer's market. With its crispy exterior and tender interior, pan-fried zucchini is a dish that is sure to please everyone.
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