Recipe for Breaded Fried Zucchini Rounds | Almanac.com

Breaded Fried Zucchini Rounds

The Editors
Makes 6 servings.
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Our Breaded Fried Zucchini Rounds are just delicious—and take no time to make. They’re a common side dish on our table during squash season—and also make a great appetizer. If you wish, you could use panko bread crumbs, too.

1 cup Italian-style bread crumbs
1/2 cup finely grated Parmesan cheese, plus more for topping
2 teaspoons dried oregano
2 teaspoons dried parsley
3 large eggs, lightly beaten
4 or 5 splashes hot-pepper sauce
1/2 cup all-purpose flour
6 zucchini (each 6 to 7 inches long)
salt and freshly ground black pepper, to taste
vegetable oil, for frying
1 to 2 cups pasta sauce, heated (optional)
  1. In a pie plate or shallow dish, combine the bread crumbs, ½ cup of Parmesan cheese, oregano, and parsley. Mix lightly. 
  2. In a bowl, combine the eggs and hot pepper sauce and whisk until frothy. Set aside near the breadcrumb mixture.
  3. Spread the flour on a dinner plate and place it near the other dishes. 
  4. Rinse and dry the zucchini. Slice each one into ¼-inch-thick slices, cutting slightly on the diagonal. Put the slices into a large bowl, sprinkle with salt and pepper, to taste, and toss lightly. 
  5. Warm a large cast iron or nonstick skillet over medium-low heat and add just enough oil to coat the bottom. Working quickly in batches, dredge each zucchini slice in the flour, dunk it in egg, and then dredge it in the crumbs. Lay each slice in the skillet in a single layer until it is almost full. 
  6. Cook for 3 minutes on each side, or until golden brown all over. Serve immediately or transfer to a baking sheet and hold in a 300°F oven until ready to serve. 
  7. Pass the pasta sauce, if using, and Parmesan cheese at the table. 


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