Pan Fried Zucchini

A plate of golden-brown, breaded fried zucchini slices garnished with parsley, grated cheese, and lemon wedges. Sautéed onions are scattered on top, and the plate sits on a black-and-white checkered cloth.

Pan fried zucchini is a quick, easy side dish that delivers golden fried zucchini slices with a tender inside. Made in one skillet with olive oil, garlic, lemon, and Parmesan, this zucchini skillet recipe stays crisp and flavorful. Perfect for summer gatherings, weeknight dinners, or as a light and healthy side.

Course Appetizer, Dinner

Cuisine American, Italian, Mediterranean

Diet Gluten Free, Low Calorie, Vegetarian

Keyword healthy, quick, vegetable

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 131

Author Gina Dickson

Ingredients

1 pound zucchini 2 to 3 small or medium zucchini, about ½ to 1 inch in diameter
½ onion thinly sliced
2 tablespoons panko bread crumbs Italian
¼ cup all-purpose flour can substitute with rice flour or gluten-free flour
1 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil If you fry you veggies in batches you night need more oil
2 whole garlic cloves peeled and lightly smashed
½ lemon cut into 4 wedges
¼ cup Italian parsley chopped, or fresh basil
¼ cup Parmesan cheese grated

Instructions

Prepare the Zucchini:

Slice zucchini into thick rounds, about ½ inch wide.
1 pound zucchini
Slice onion into 1/4 inch rings
½ onion
Place zucchini and sliced onion in a large mixing bowl.
Sprinkle with panko, salt, and black pepper. Toss until everything is evenly coated.
2 tablespoons panko bread crumbs, 1 teaspoons salt, 1/2 teaspoon black pepper
Sprinkle flour on zucchini and toss to coat well. I like to use my hands to gently toss the veggies.
¼ cup all-purpose flour

Heat the Oil

Heat a 14 inch cast iron skillet over low heat. (If you have a smaller skillet, cook the zucchini in batches, adding a bit more olive oil to the pan for each batch. Don't over crowd)
Add the olive oil and heat until it shimmers.
3 tablespoons extra-virgin olive oil

Fry the Zucchini:

Shake off any excess flour from the zucchini and arrange the slices cut-side down in a single layer in the skillet.
Nestle in the sliced onions.
Add garlic cloves to the pan.
2 whole garlic cloves
Fry undisturbed for 3 minutes, or until golden brown.
Flip the zucchini and cook for another 2 to 3 minutes on the other side.

Finish and Serve:

Transfer the zucchini, onions and garlic cloves to a serving plate.
Sprinkle with Parmesan cheese, chopped parsley and squeeze the lemon wedges over the top.
¼ cup Italian parsley, ¼ cup Parmesan cheese, ½ lemon
Serve hot.

Notes

Tip: Use a large skillet to avoid soggy steamed slices. Don’t flip too often; let each side brown for the best flavor. Don't try to pan fry on high heat; you need to let them cook on medium heat so the centers are soft and the outside is crisp.

Storage and Reheating

Room Temperature: Best enjoyed immediately after cooking. Don’t leave out for longer than 2 hours.
Fridge: Store leftovers in an airtight container up to 3 days.
Freezer: I don’t recommend freezing, as zucchini softens too much.
Reheat: Warm in a skillet with a splash of oil to restore crispness, or use an air fryer for 3–4 minutes.

Nutrition