Butter Fried Zucchini

Rating: 3.61 stars
36 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1

Delicious pan fried zucchini fried in butter not oil! Easy to make too! You can even add a little bit of garlic powder and chili powder to spice things up a bit.

By DeAnna L.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.

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  • Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

Nutrition Facts

Per Serving:
295 calories; protein 6g; carbohydrates 26.8g; fat 18.5g; cholesterol 46.5mg; sodium 223.3mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

heart
Rating: 4 stars
01/27/2009
I havent tried this recipe..but thought that I would like to share how I fry zucchini. While growing up one of my best friend was italian. Her mother cooked zucchini alot for part of the meal. She would slice the zucchini approx 1/4 inch thick dip in beaten egg then drop into seasoned flour. Which was just salt & pepper added to the flour. She would then fry them in a pan with oil until golden brown. Then remove to a paper towel to drain. I have always fried my zucchini the same way and it is awesome. I use canola oil for frying as we also watch our fats. Even my kids love friend zucchini this way. Read More
Helpful
(79)

Most helpful critical review

chellebelle
Rating: 2 stars
10/04/2004
This recipe is confusing. The title says "Butter Fried Zucchini" and the description says "cooked in butter not oil". But then it calls for 3/4 cup *margarine*. I don't use margarine, my choice is butter instead of hydrogenated fat, but butter scorched if you got it hot enough to make the coating crispy and at lower temperatures it just soaks up fat and stays soggy. Oil would have definitely been a much better choice. Maybe if you use margarine this will turn out, but I can't see the benefit, I'll go back to using seasoned bread crumbs and olive oil for my fried zucchini. Read More
Helpful
(70)
36 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
heart
Rating: 4 stars
01/27/2009
I havent tried this recipe..but thought that I would like to share how I fry zucchini. While growing up one of my best friend was italian. Her mother cooked zucchini alot for part of the meal. She would slice the zucchini approx 1/4 inch thick dip in beaten egg then drop into seasoned flour. Which was just salt & pepper added to the flour. She would then fry them in a pan with oil until golden brown. Then remove to a paper towel to drain. I have always fried my zucchini the same way and it is awesome. I use canola oil for frying as we also watch our fats. Even my kids love friend zucchini this way. Read More
Helpful
(79)
chellebelle
Rating: 2 stars
10/03/2004
This recipe is confusing. The title says "Butter Fried Zucchini" and the description says "cooked in butter not oil". But then it calls for 3/4 cup *margarine*. I don't use margarine, my choice is butter instead of hydrogenated fat, but butter scorched if you got it hot enough to make the coating crispy and at lower temperatures it just soaks up fat and stays soggy. Oil would have definitely been a much better choice. Maybe if you use margarine this will turn out, but I can't see the benefit, I'll go back to using seasoned bread crumbs and olive oil for my fried zucchini. Read More
Helpful
(70)
SUPERCAT912
Rating: 3 stars
10/02/2004
I am always looking for new ways to prepare vegetables and this one seemed pretty easy. However the flour gives the zucchini a bland taste. However I am going to try it again with thinner slices of zucchini and some sort of herbed breadcrumbs instead of flour. Read More
Helpful
(20)
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Chelsey Wolnowski
Rating: 5 stars
08/27/2006
Oh my gosh are there ever good! Mom mom used to make this kinda thing when I was little and I'd totally forgotten abuot them untill I saw this recipe. Added a little garlic powder but other then that followed the recipe. Good stuff!:) Read More
Helpful
(12)
ObscureDreamer
Rating: 3 stars
05/14/2007
It wasn't bad but it wasn't the best. You could taste both the egg and the flour fairly well. I didn't add any seasonings. I would recommend add seasonings if you are going to try this out. Read More
Helpful
(10)
Desiree Paris
Rating: 3 stars
12/29/2009
This is a recipe I have made for a long time and it's a good way to sneak in the vegetables. I use Italian-seasoned breadcrumbs instead of flour and the zucchini slices come out really crispy. I also use 1/2 butter and 1/2 oil for frying. I don't think it's AS good with flour. If you want to use flour I would suggest seasoning it with a little salt and pepper garlic powder and paprika. Enjoy! Read More
Helpful
(8)
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polly
Rating: 3 stars
07/26/2008
The zucchini is a little bland until you add some seasoning. Garlic salt with parsley is pretty good. Read More
Helpful
(7)
Betty Locke Baldock
Rating: 5 stars
12/21/2008
This was easy and less messy than most Fried Zucchini Recipes on this site.. Read More
Helpful
(6)
Angela Himmeroder
Rating: 2 stars
01/05/2006
The batter doesn't stick very well to the zucchini. Better if they were deep fried. Read More
Helpful
(6)
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