Name: Fried Zucchini
Prep time: 25 min
Total time: 30 min
Ingredients: Olive oil (for frying); 1 3/4 cups Parmesan (freshly grated); 1 1/2 cups Panko (Japanese breadcrumbs); 3/4 tsp Salt; 2 large Eggs; 3 medium Zucchini (cut into 3-inch long by 1/2-inch wide strips); 2 tbsp Pesto; 3 tbsp Sour cream

Crispy, cheesy, and wildly addictive-these fried zucchini sticks bring together golden panko, nutty Parm, and a creamy pesto dip for a snack that disappears fast.

Why You'll Love Fried Zucchini

It's the perfect way to use up summer zucchini-crispy on the outside, tender inside, and loaded with parmesan flavor. And that creamy pesto dip? Game changer.

Tips and Tricks

Don't overcrowd the pan-fry in batches to keep them crisp.
Use a thermometer to maintain oil temp for even browning.

Variations

Add chili flakes or smoked paprika to the panko mix for heat.
Swap pesto for romesco or lemony aioli.

Substitutions

Use gluten-free panko for a GF version.
Replace sour cream with Greek yogurt in the dip.

Best served with

Cold beer or a crisp white wine
As a starter to grilled meats
Alongside a fresh tomato salad

How to Store Leftovers

Store in an airtight container in the fridge for up to 2 days. Reheat in a 400°F oven or air fryer for 5-7 minutes to re-crisp.

Common Questions

Can I bake these instead of frying?

Yes-bake at 425°F for 20-25 minutes, flipping halfway, but they won't be quite as crispy.

Can I prep these ahead?

You can coat the zucchini in advance and refrigerate them for up to 4 hours before frying.

Four crispy breaded zucchini sticks are served on a plate over a creamy green herb sauce, topped with grated cheese.

Fried Zucchini

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Crispy, cheesy, and wildly addictive-these fried zucchini sticks bring together golden panko, nutty Parm, and a creamy pesto dip for a snack that disappears fast.

Print Recipe Pin Recipe

Prep Time 25

Total Time 30

Course: Appetizer, Side Dish, Snack

Cuisine: Californian, Italian Inspired

Calories: 1240

Ingredients Equipment Method Nutrition

Ingredients

Olive oil for frying
1 ¾ cups Parmesan freshly grated
1 ½ cups Panko Japanese breadcrumbs
¾ teaspoon Salt
2 large Eggs
3 medium Zucchini cut into 3-inch long by ½-inch wide strips
2 tablespoon Pesto
3 tablespoon Sour cream

Equipment

Large frying pan
Deep-fry thermometer
Slotted spoon
Mixing Bowls

Method

Pour olive oil into a large frying pan to a depth of 2 inches. Heat over medium until oil reaches 350°F.
In a bowl, combine 1 ½ cups Parmesan, panko, and salt. In a separate bowl, whisk the eggs.
Working in batches, dip zucchini sticks into egg, let excess drip off, then coat in the panko-Parmesan mixture, pressing gently to adhere. Place coated zucchini on a baking sheet.
When oil is hot, fry zucchini in batches until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
To serve, spread pesto on a platter, arrange zucchini on top, and sprinkle with remaining Parmesan.

Nutrition

Calories: 1240kcalCarbohydrates: 74gProtein: 79gFat: 68gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 148mgSodium: 4014mgPotassium: 436mgFiber: 5gSugar: 9gVitamin A: 2201IUVitamin C: 0.5mgCalcium: 2327mgIron: 6mg