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Easy Fried Zucchini

Easy Fried Zucchini

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Stephanie Schmeltzle

These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet


  1. Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
  2. Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.
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So fast & easy to make. The crackers help give it a buttery taste. Will definitely make again! We substituted seasoning salt for the salt & pepper. Yum!


I'm giving these 3 stars because 2T of olive oil isn't going to fry your zucchini, especially when sliced half of an inch thick! I started with a little more than that and it still wasn't enough. I ended up using enough oil to half submerge the slices, and also ended up making the slices only half as thick. I don't keep buttery crackers in the pantry so I melted a generous amount of butter and mixed it with plain bread crumbs. If you do use the crackers though, I recommend giving them a good spin through the food processor to get the crumbs nice and small. My final outcome was quite tasty; served with warm marinara.


Great Dipped in Ranch. These really helped me use up some of my garden zucchi.