Parmesan Fried Zucchini Recipe

Zucchini: A versatile summer squash that serves as the main ingredient, providing a tender texture and mild flavor.

All-purpose flour: Used to coat the zucchini slices, helping the egg mixture adhere better.

Eggs: Beaten to create a sticky surface for the breadcrumbs to cling to.

Breadcrumbs: Adds a crunchy texture to the fried zucchini.

Parmesan cheese: Grated to mix with the breadcrumbs, adding a rich, savory flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth to the flavor.

Vegetable oil: Used for frying the zucchini slices to a golden brown.

To achieve an extra crispy coating on your zucchini, make sure to press the breadcrumb mixture firmly onto each slice after dipping in the eggs. This ensures that the breadcrumbs adhere well and create a satisfying crunch when fried.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• all-purpose flour - Substitute with cornmeal: Cornmeal gives a crunchy texture and a slightly sweet flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs stick to the zucchini and adds a tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a different texture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes add a unique crunch and a slightly sweet flavor.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture but a sharper, saltier flavor.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan alternative that provides a cheesy flavor.

• vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and is a healthier option.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is good for high-heat frying.

• Allow the zucchini rounds to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled zucchini rounds in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. They will stay fresh for up to 3 days.

• To reheat, preheat your oven to 375°F (190°C). Arrange the zucchini rounds on a baking sheet and bake for about 10 minutes or until heated through and crispy.

• For freezing, lay the cooled zucchini rounds in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.

• Transfer the frozen zucchini rounds to a freezer-safe bag or container. Label with the date and use within 2 months for best quality.

• When ready to eat, reheat the frozen zucchini rounds directly from the freezer. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until hot and crispy.

• Avoid microwaving as it can make the zucchini rounds soggy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover Parmesan Fried Zucchini on a baking sheet lined with parchment paper.
  3. Bake for about 10-15 minutes, or until they are heated through and crispy again.
  4. For extra crispiness, you can broil them for an additional 1-2 minutes, but keep a close eye to avoid burning.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the zucchini rounds in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if necessary.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a non-stick skillet over medium heat.
  2. Add the leftover Parmesan Fried Zucchini in a single layer.
  3. Cook for 2-3 minutes on each side, or until they are heated through and crispy.
  4. Transfer to a plate lined with paper towels to drain any excess oil before serving.

• Microwave Method (least recommended for crispiness):

  1. Place the zucchini rounds on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on high for 30-second intervals until warmed through.
  4. Note: This method may result in a softer texture, so it’s best used if you’re in a hurry.

• Cutting board: A sturdy surface to slice the zucchini into rounds.

• Chef's knife: For slicing the zucchini evenly.

• Mixing bowl: To mix the flour, salt, and pepper.

• Mixing bowl: To beat the eggs.

• Mixing bowl: To combine the breadcrumbs and parmesan cheese.

• Whisk: To beat the eggs until smooth.

• Tongs: For dredging the zucchini in flour, dipping in eggs, and coating with the breadcrumb mixture.

• Frying pan: To heat the oil and fry the zucchini.

• Spatula: To flip the zucchini rounds while frying.

• Paper towels: To drain the excess oil from the fried zucchini.

• Plate: To place the zucchini rounds after frying and draining.

Prepare ingredients ahead: Slice the zucchini and measure out the flour, breadcrumbs, and parmesan cheese in advance.

Use assembly line method: Set up your bowls in a row to quickly dredge, dip, and coat the zucchini rounds.

Preheat the oil: Start heating the vegetable oil while you prepare the zucchini to save time.

Batch frying: Fry multiple zucchini rounds at once to reduce cooking time.

Drain efficiently: Use a cooling rack over paper towels to drain excess oil quickly and keep the zucchini crispy.