Crispy Cheesy Pan-Fried Zucchini Rounds

A quick, delicious side dish or snack where zucchini gets golden, crispy edges and a savory cheesy crust.

Ingredients

• 2 medium zucchini (about 1 lb / 450g)

• 1/2 cup grated Parmesan cheese (the kind from a block, not powdered)

• 1/3 cup all-purpose flour or almond flour for gluten-free

• 2 large eggs, beaten

• 1 tsp garlic powder

• 1/2 tsp paprika (optional)

• 1/2 tsp dried oregano or Italian seasoning

• Salt and black pepper to taste

• 3-4 tbsp olive oil or avocado oil, for frying

• For serving: Fresh chopped parsley, marinara sauce, or lemon wedges

Instructions

1. Prep the Zucchini

• Wash and dry the zucchini. Slice into 1/4-inch (0.6 cm) thick rounds. Consistency is key for even cooking.

• Place rounds on a paper towel, sprinkle lightly with salt, and let sit for 10 minutes. This draws out excess moisture. Pat them very dry with another paper towel before coating.

2. Set Up Your Breading Station

Create an assembly line with three shallow dishes:

1. Dish 1: Flour mixed with a pinch of salt, pepper, and the paprika (if using).

2. Dish 2: Beaten eggs.

3. Dish 3: Parmesan cheese mixed with garlic powder and dried oregano.

3. Bread the Rounds

• Dredge each dried zucchini round in the flour, shaking off excess.

• Dip into the beaten egg, letting excess drip off.

• Press firmly into the Parmesan mixture, coating both sides. Place on a plate or baking sheet.

4. Pan-Fry to Perfection

• Heat 2 tablespoons of oil in a large skillet (preferably non-stick or cast iron) over medium heat.

• Once the oil shimmers, add rounds in a single layer without crowding. Work in batches.

• Cook for 2-3 minutes per side, until deeply golden brown and crisp. Adjust heat if needed to prevent burning.

• Transfer to a paper towel-lined plate to drain. Add more oil for the next batch.

Chef’s Notes & Variations

• For Extra Crispiness: Use Panko breadcrumbs mixed with the Parmesan (about 50/50).

• Air Fryer Method: Spray breaded rounds with oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway.

• Oven-Baked Option: Arrange on a greased rack on a baking sheet. Lightly spray with oil. Bake at 425°F (220°C) for 15-20 minutes, flipping once.

• Add a Kick: Mix a pinch of cayenne or red pepper flakes into the cheese mixture.

Serving Suggestions

• Serve immediately as a side with grilled chicken, fish, or pasta.

• Enjoy as an appetizer with marinara sauce, ranch, or garlic aioli for dipping.

• Top with fresh herbs like parsley or basil and a squeeze of lemon juice.

Best eaten right away while crispy! The Parmesan creates a savory, flavorful crust that pairs perfectly with tender zucchini.