Just like fried green tomatoes, but with zucchini instead.

Kelli
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.

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  • Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.

  • Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt.

  • To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.

Nutrition Facts

420.1 calories; 17.7 g protein; 22 g carbohydrates; 121.3 mg cholesterol; 1341.1 mg sodium. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2010
I baked them for around 20 minutes at 375 turning them over halfway through the baking time but other than that followed the recipe exactly. Served over pasta with the sauce and mozzarella for an easy and quick meal! Read More
(74)

Most helpful critical review

Rating: 3 stars
09/07/2013
This was just ok for me. I think some more spices would help. Also I think I would make the slices a little thinner otherwise they are still pretty hard after frying. Read More
(1)
120 Ratings
  • 5 star values: 81
  • 4 star values: 29
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/04/2010
I baked them for around 20 minutes at 375 turning them over halfway through the baking time but other than that followed the recipe exactly. Served over pasta with the sauce and mozzarella for an easy and quick meal! Read More
(74)
Rating: 5 stars
05/04/2010
I baked them for around 20 minutes at 375 turning them over halfway through the baking time but other than that followed the recipe exactly. Served over pasta with the sauce and mozzarella for an easy and quick meal! Read More
(74)
Rating: 5 stars
02/22/2010
I put my zucchini slices in a bag with flour first so the egg would stick better. This was a tasty side dish. Read More
(73)
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Rating: 5 stars
08/26/2013
I love these! I made them several times. The original recipe was also 5 stars but I did a couple of things different the last few times. First I didn't mix the parmesan cheese in with the bread crumbs but sprinkled a little on top after frying. Also I breaded a whole bunch at one time and put them on cookie sheets and stacked them up and froze them for a couple of hours and then put them in freezer bags for later use rather than breading them every time I want some. I also use ranch dressing instead of spaghetti sauce and Mozzerella cheese. They taste just like fried zucchini that I used to get at Coco's restaurant in Tucson. Wonderful side dish. UPDATE: I now use only panko bread crumbs. I also add onion powder and some dried parsley to the bread crumbs. I tried to dip them in flour prior to putting them in the egg as some have suggested but then I had trouble getting the egg to stick to the zucchini. The egg sticks to the zucchini just fine without the flour. Read More
(43)
Rating: 5 stars
09/15/2009
This was easy and just what I was in the mood for! I had one medium-size zuke so I cut the crumb mixture in half--1/4 c. each of bread crumbs and parm and 1/2 tsp. garlic salt. It still ended up being more than enough. I also used 1/4 c. olive oil for frying and it was perfect. I didn't serve them with sauce but ate as a snack with the melted cheese and it was delicious! Read More
(38)
Rating: 5 stars
04/30/2010
I accidentally bought a cucumber instead of a zucchini. I still made the recipe. It was awesome. I think that is a testament to how good this recipe is haha! Read More
(30)
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Rating: 5 stars
12/12/2011
Great recipe! Didn't have much to grow up on so in order to simply eat these vegetables my mother would call these "fried green cookies" and it worked. Just without the parm and seasonings; flour salt and pepper did the trick. I made this recipe AS IS but adding Italian seasoning to the breadcrumbs and it is fantastic!! I did try the 'cover with flour' technique but usually when i do that i add cornstarch just to make it even more crispy. Still made it taste great! Plus my 2 yr old son wouldn't stop grabbing them off my plate. Definitely a permanent keeper for my book. Read More
(26)
Rating: 4 stars
02/03/2014
Good recipe. I always sweat my zucchini with a sprinkle of salt and let them drain before frying. And I find that using Crisco shortening is better for frying - veggies turn out lighter and crisper. Read More
(22)
Rating: 5 stars
01/28/2012
Boy was this good. I love fried zucchini and only make it once a year. I did not use the mozzarella cheese at the end but the zucchini was still delicious. Having the oil at the right temperature is important in this recipe...too hot and it will burn quickly not hot enough and the zucchini just sits and soaks up oil. I used more oil and kept it at 350-375 degrees frying just a few pieces at a time. Can't wait for next year's zucchini crop to do this one again. Read More
(18)
Rating: 4 stars
08/01/2011
I haven't had much success with frying veggies before but this time I hit the jackpot though I did add a few steps. I first sliced the zucchini into 1/4 inch slices and let them dry out on a paper towel on the counter for about a half hour. I then coated them with flour mixed with salt and pepper. Then I dipped them in the egg flavoured with a little hot sauce. I then mixed bread crumbs with fresh chopped parsley and cajun seasoning. I then put them on a plate single layer and refridgerated them for about an hour or so. I then fried them up about half a dozen slices at a time. Once they were golden brown I added just a touch more salt and pepper while they were still hot. I didn't have any cheese on hand or tomato sauce but I can't see those ingredients adding anything but more yummy flavour! These turned out amazing! I can't wait to make this again and next time I will add the cheese and tomato sauce. Thanks for a great recipe! Read More
(12)
Rating: 3 stars
09/07/2013
This was just ok for me. I think some more spices would help. Also I think I would make the slices a little thinner otherwise they are still pretty hard after frying. Read More
(1)