Cheesy Pan-Fried Zucchini Rounds
This easy, savory side dish is crispy on the outside, tender inside, and packed with cheesy flavor—perfect for a quick snack or a delicious accompaniment to dinner.
Ingredients
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2 medium zucchinis, sliced into ¼-inch rounds
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup seasoned breadcrumbs (or panko)
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½ cup grated Parmesan cheese
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½ cup shredded mozzarella or cheddar cheese
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1 tsp garlic powder
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1 tsp Italian seasoning (optional)
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Salt and black pepper to taste
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Olive oil or vegetable oil for frying
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Fresh parsley or basil for garnish (optional)
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Marinara sauce or ranch for dipping (optional)
Instructions
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Prep the zucchini:
Slice zucchini into even ¼-inch rounds. Lightly sprinkle with salt and let sit for 10 minutes on paper towels to draw out excess moisture. Pat dry thoroughly. -
Set up breading station:
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Place flour in a shallow bowl.
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Beat eggs in a second shallow bowl.
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In a third bowl, mix breadcrumbs, Parmesan, mozzarella, garlic powder, Italian seasoning, and a pinch of salt and pepper.
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Bread the zucchini rounds:
Dredge each round in flour, shaking off excess. Dip into beaten egg, then press into the breadcrumb-cheese mixture, coating both sides evenly. Place on a plate or baking sheet. -
Pan-fry:
Heat about ¼ inch of oil in a large skillet over medium heat. Once hot, add zucchini rounds in a single layer (work in batches to avoid crowding). Cook 2–3 minutes per side, until golden brown and crisp. -
Drain and serve:
Transfer fried rounds to a paper towel-lined plate to drain excess oil. Sprinkle with a little extra Parmesan and fresh herbs if desired. Serve warm with marinara sauce or ranch for dipping.
Tips
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For a lighter version, you can bake at 400°F (200°C) for 15–20 minutes on a greased baking sheet, flipping halfway.
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Add a pinch of red pepper flakes to the breading for a spicy kick.
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Use freshly grated Parmesan for better melting and flavor.
Enjoy your crispy, cheesy zucchini rounds!