Fried Zucchini

Fried Zucchini

49 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Judy Sing
Recipe by  Judy Sing

“Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave.”

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Adjust Servings

Original recipe yields 4 servings



  1. Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
  2. Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
  3. When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

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Reviews (49)

Rate This Recipe


Be sure to dip the zucchini in an egg & milk mixture first. I've been frying them for years and it works well to hold the coating on.



It does not work real well with cornmeal. You must use cornflake crumbs. Dip the zucchini slices in an egg/milk mix, cover with cornflake crumbs and then fry. This is the right way to do it. Trust me. Been doin' it for years.



Very healthy excellent taste. I found if zucchini is rinsed and wet the cornmeal sticks much better.

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Amount Per Serving (4 total)

  • Calories
  • 112 cal
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 11.1 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet



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Kelli's Fried Green Zucchini


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