Fried Zucchini with Olive Oil and Parmesan

This post may contain affiliate links. Please read my disclosure policy.

Zucchini sliced into coins, tossed in a light flour coating, and fried in extra-virgin olive oil until the edges are deep gold and the centers are just tender. Finished with Parmesan, lemon, and fresh herbs — no egg wash, no breadcrumbs, and ready in 25 minutes.

My dry-fry method for the crispiest fried zucchini

This dry-fry method is something I came back to again and again while developing recipes — it’s faster than a full breading setup, and produces a cleaner, less heavy result. The flour coating creates just enough surface for the oil to grab, and the Parmesan and lemon are sprinkled on at the end, when the zucchini is still hot.

• Small zucchini have denser, drier flesh compared to larger ones — they brown better instead of steaming.
• The flour coating is light and even — many batters use too much, which clumps in the oil and becomes gummy.
• Add the zucchini to a preheated —hot!— pan. When the oil is shimmering, the slices are ready to fry.

The ingredients behind the method

• Zucchini: Use small to medium zucchini, no more than 1 inch in diameter. Larger zucchini have more seeds and higher water content — that moisture works against browning. You want the flesh to make contact with the oil, not release liquid into it.
• Flour: I use a light coating of flour instead of a traditional egg batter and breadcrumb dredge. All-purpose, rice flour, and gluten-free blends all work, but rice flour has the edge if you have it — it fries up slightly crisper and doesn’t absorb as much oil.
• Extra-virgin olive oil: This is a recipe where the oil is an ingredient that adds flavor, not just a cooking medium — use something you’d put on a salad. You’ll need about ¼ cup for a 12-inch skillet, or more for cooking in batches.
• Onion: I toss some thinly sliced onion in with the zucchini — I love how it softens and caramelizes in the same oil, adding a subtle sweetness that rounds out the dish. Use half a yellow onion or a shallot, sliced as thin as you can get it so it cooks at the same rate as the zucchini.

• As a side dish alongside roasted chicken or seared rosemary brown sugar pork chops or lemon-roasted chicken thighs.
• Keep it simple and serve straight from the pan in homemade marinara sauce.

Email this recipe

Enter your email address and I'll send it straight to your inbox! Plus, get weekly recipe updates.

Please enable JavaScript in your browser to complete this form.

Email *

Post title Email

By signing up, you agree to receive weekly emails. You can unsubscribe at any time.

Submit

Fried Zucchini with Olive Oil and Parmesan

Karen Tedesco

Zucchini coins fried in olive oil until deeply golden — no egg wash, no breadcrumbs. Finished with Parmesan, lemon, and fresh herbs. Ready in 25 minutes.

Print SaveSaved

5 from 12 ratings

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 servings

Cook ModePrevent your screen from going dark

Recipe Video

Ingredients

• ▢ 2-3 (450 g) small or medium zucchini, between ½ – 1 inch in diameter, about 1 pound
• ▢ ½ cup thinly sliced onion or shallot
• ▢ ¼ cup (40 g) flour, all purpose, rice, or gluten-free blend
• ▢ Kosher salt and freshly ground black pepper
• ▢ ¼ cup (60 ml) extra-virgin olive oil
• ▢ 2 whole peeled garlic cloves, lightly smashed
• ▢ ¼ cup Italian parsley or fresh basil, roughly chopped
• ▢ ¼ cup grated Parmesan cheese
• ▢ 4 lemon wedges

US Customary – Metric

Instructions 

• Slice the zucchini into thick coins about ½-inch wide. Put them in a bowl with ½ cup thinly sliced onion or shallot Add ¼ cup flour, 1 ½ teaspoons salt and black pepper to taste. Toss the slices so they're evenly coated in the flour mixture.
• Heat a 12-inch (preferably non-stick) skillet over medium-high heat until hot. Pour in ¼ cup extra-virgin olive oil and heat until it just begins to shimmer.
• Lift the slices out of the bowl, shaking off the flour. Arrange them cut-side down in the pan in one layer. The slices should sizzle right away, otherwise the pan isn't hot enough yet. Toss in the garlic cloves. Fry undisturbed for 2 or 3 minutes, until the slices are nicely golden brown on one side.

  Note: Depending on the size of your pan, you might have to cook the zucchini in batches.
• Flip the zucchini over, either by shaking the pan or by gently nudging with a spatula. Fry on the other side for 1-2 more minutes.
• Remove from the heat and stir in the parsley or basil. Transfer to a serving plate and sprinkle ¼ cup grated Parmesan cheese on top. Squeeze the lemon over each serving and enjoy them hot.

Karen’s Notes and Tips

• For the best texture, be sure not to slice the zucchini too thin.
• The fried zucchini is best served hot and freshly cooked. It will become softer in texture as it cools.
• Reheat leftovers in a lightly oiled skillet until warmed through.

Nutrition per serving

Calories: 216kcal Carbohydrates: 14g Protein: 5g Fat: 17g Sodium: 13mg Fiber: 3g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Tried this recipe? A star rating takes 5 seconds and helps more people find it

Save to Pinterest Email

• Italian
• Mediterranean Diet
• Side Dishes
• Summer
• Vegetables
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

---

Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.