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To make crispy pan-fried zucchini, you will need these simple ingredients: - 2 medium zucchinis - 1/2 cup all-purpose flour - 1 large egg - 1 cup breadcrumbs (panko recommended) - 1/2 cup grated Parmesan cheese - Seasonings: garlic powder, paprika, salt, and pepper - 3 tablespoons olive oil - Fresh parsley for garnish These ingredients create a great balance of flavor and texture. The zucchinis give a fresh taste. The egg helps the breadcrumbs stick. Parmesan adds a rich flavor. Panko breadcrumbs provide that perfect crunch. You can adjust the seasonings to fit your taste. If you want to learn how to put these ingredients together, check out the Full Recipe. It will show you how to make this tasty treat step by step! First, wash the zucchinis under cold water. This helps remove dirt and bacteria. Next, slice them into 1/4 inch rounds. Try to keep the slices even. This ensures they cook evenly. After slicing, pat the rounds dry with a paper towel. Removing excess moisture is key to achieving a crispy texture. Now, let's set up a breading station. You will need three shallow bowls. In the first bowl, add 1/2 cup of flour. Season this flour with salt and pepper to taste. In the second bowl, crack one large egg and whisk it until blended. In the third bowl, mix 1 cup of breadcrumbs with 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of paprika. This mixture will add flavor and a nice crunch. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Make sure the oil shimmers but does not smoke. Take each zucchini round and dip it into the flour first. Coat it lightly, then shake off the excess. Next, dip the floured zucchini into the beaten egg, letting any extra egg drip off. Finally, coat the zucchini in the breadcrumb mixture. Press gently to make sure the crumbs stick well. Once breaded, place the zucchini rounds into the hot skillet. Do not overcrowd them; fry in batches if needed. Cook each side for about 2-3 minutes or until they turn golden brown and crispy. After cooking, transfer them to a paper towel-lined plate. This helps absorb any extra oil. Enjoy your crispy pan fried zucchini! For the full recipe, refer to the complete instructions. To get the best crispy texture, start by patting the zucchinis dry. This step removes water that can make them soggy. When frying, use medium heat. If the heat is too low, the zucchinis will soak up oil instead of frying. If it’s too high, they can burn quickly. A hot pan helps to lock in that crunch. For breading, you can use all-purpose flour or gluten-free flour. All-purpose flour gives a nice coat. Gluten-free flour can work well too but may change the texture. For breadcrumbs, panko is my favorite. It makes the zucchini extra crunchy and light. Regular breadcrumbs can be used, but they won’t give the same crispiness. To elevate the flavor, try adding spices like cayenne pepper for heat or Italian seasoning for a herby touch. Garlic powder and paprika are great staples, but don’t stop there! Fresh herbs like basil or dill can also pair well with zucchini. Each adds a unique flavor that makes your crispy zucchini stand out. {{image_2}} You can change the taste of crispy pan-fried zucchini in fun ways. One great option is to add different cheeses. Try mozzarella for a mild taste or cheddar for a sharp kick. Each cheese brings its own unique flavor to the dish. You can also spice things up with herbs and spices. Italian seasoning adds a warm, earthy flavor. If you like heat, sprinkle in some cayenne pepper. This adds a nice kick to your crispy bites. If you need a gluten-free option, you can easily swap out the flour and breadcrumbs. Almond flour works well as a substitute for all-purpose flour. For breadcrumbs, try using gluten-free panko. These changes keep the dish tasty and safe for those avoiding gluten. To make a lighter version of crispy zucchini, consider baking instead of frying. Preheat your oven to 425°F (220°C). Coat the zucchini rounds in the same breadcrumb mix. Place them on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping halfway through. This method gives you a crispy texture with less oil. To keep your crispy pan-fried zucchini fresh, place it in an airtight container. Layer the zucchini with paper towels to absorb any moisture. Store it in the fridge for up to three days. This method helps maintain some crispness and flavor. For the best results, reheat your zucchini in an oven or an air fryer. Preheat the oven to 400°F (200°C). Spread the zucchini on a baking sheet. Heat for about 10 minutes or until crispy again. If using an air fryer, set it to 375°F (190°C) and reheat for 5 to 7 minutes. Both methods revive the crunch. Yes, you can freeze crispy zucchini! First, let the zucchini cool completely. Then, place the pieces in a single layer on a baking sheet. Freeze until solid, about an hour. After that, transfer them to a freezer bag or container. To reheat, follow the same steps as above. However, frozen zucchini may lose some crispness. To keep your zucchini crispy, start by patting it dry. Moisture makes it soggy. Use a hot skillet with enough oil. This helps create a nice crust. Don’t overcrowd the pan. Fry in batches if needed. After frying, place the zucchini on a paper towel. This absorbs any extra oil. Yes, you can prep zucchini in advance. Slice it and store it in the fridge for a few hours. This saves time when you’re ready to cook. However, for the best crispiness, fry it right before serving. If you need to warm up leftovers, use an oven or air fryer. Crispy Pan Fried Zucchini pairs well with many dishes. Try it with grilled chicken or fish. It also goes great with pasta or a fresh salad. For a fun twist, use it as a topping on burgers or sandwiches. The crunch adds a lovely texture! For the complete details on how to make this dish, check the [Full Recipe](#). Crispy pan-fried zucchini is easy and fun to make. We covered the ingredients, steps, and tips to ensure success. You learned how to achieve that perfect crunch and explore flavor variations. Don’t forget to store and reheat for the best taste. Now, go ahead and try this dish with your favorite sides! Enjoy your cooking journey!

- Crispy Pan Fried Zucchini

Enjoy a delicious twist on your vegetables with this easy Crispy Pan Fried Zucchini recipe! In just 30 minutes, you can create a flavorful dish that’s perfect as a snack or side. With simple ingredients like zucchini, breadcrumbs, and Parmesan cheese, you’ll love the crunchy texture and rich taste. Ready to impress your family and friends? Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 medium zucchinis, sliced into 1/4 inch rounds

1/2 cup all-purpose flour

1 large egg

1 cup breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by prepping the zucchinis. Wash and slice them into rounds about 1/4 inch thick. Pat them dry with a paper towel to remove excess moisture.

    Set up a breading station: In one shallow bowl, place the flour, seasoned with salt and pepper. In the second bowl, whisk the egg until blended. In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, and a pinch of salt.

      Heat olive oil in a large skillet over medium heat. Make sure the skillet is hot enough that the oil shimmers, but not smoking.

        Take each zucchini round and first dip it in the flour, coating it lightly. Shake off excess flour.

          Next, dip the floured zucchini in the beaten egg, allowing any excess to drip off.

            Finally, coat the zucchini in the breadcrumb mixture, pressing slightly to ensure the crumbs adhere well.

              Once breaded, place the zucchini rounds in the hot skillet without overcrowding it. Fry in batches if necessary. Cook for about 2-3 minutes on each side or until golden brown and crispy.

                Once cooked, transfer the crispy zucchini to a paper towel-lined plate to absorb excess oil.

                  Sprinkle freshly chopped parsley over the top for color and flavor. Serve immediately while hot.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 4