Butter Fried Zucchini

Butter Fried Zucchini

DeAnna L. 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."

Ingredients 35 m {{adjustedServings}} servings 295 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
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Reviews 25

  1. 33 Ratings


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.


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.


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.