This is a very delicious way to eat zucchini, albeit a very high calorie way - sometime soon I want to try breading these and baking them as I think the results could be very similar. But I don't turn my oven on in 85 degree weather, so I haven't tried it yet!
First, slice the zucchini in about 1/4 inch pieces.
I used ritz crackers for the coating. You can also use croutons, panko, regular breadcrumbs, saltines, etc. Use what you have! Crush the crackers or croutons using a rolling pin or a food processor or chopper. If you're using breadcrumbs, you can skip this step!
Place the crumbs in a bowl and add parmesan cheese and seasonings - I used Italian seasoning and garlic salt.
In a separate bowl, combine the egg and milk and whisk well.
Heat two tablespoons of oil in a skillet over medium high heat. When the oil is hot, prepare the zucchini. First, dip a slice of zucchini in the egg.
Then coat it in crumbs - place the slice in the crumb bowl and then turn it over to coat both sides. Lightly shake it so that excess crumbs fall off.
Place the zucchini in the pan, and continue on with the rest of the slices until the pan is full.
I usually put the slices in the pan starting at the top (12 o'clock!) and going clockwise so I know how long they've been in (that is, the ones at the top, and 1, 2, 3 o'clock were in the pan and cooking longer than the ones at 9, 10, 11 o'clock) - then I just turn them over starting at the top and going clockwise.
Turn the zucchini after it has cooked about 3 minutes or until the bottoms are golden brown. I find that it works best just to use a fork to pierce it and flip it.
Cook on the flip side for another three minutes or until the vegetables are tender when pierced with a fork and the coating is golden brown. Transfer to a plate lined iwth a paper towel, which will soak up some of the oil. If you need to, add more oil to the pan and continue to fry zucchini until all slices are gone! Enjoy with marinara sauce, salsa, or just plain.
Get more great inspiration at Monday Munchies, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tasty Tuesday and Tuesdays at the Table.
Fried Zucchini
1 large zucchini
1 cup cracker or bread crumbs
2 Tbsp. grated parmesan cheese
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic salt
1 egg
2 Tbsp. milk
canola or olive oil for frying
Slice zucchini into 1/4 inch slices. Combine crumbs, cheese and seasonings in a bowl. In separate bowl, combine milk and egg and whisk well. Heat oil in large skillet over medium high heat. When oil is hot, dip zucchini in egg, then in crumbs and place in skillet. Repeat until skillet is full. Turn vegetables after 3 minutes, coating should be golden on the underside. Cook an additional 3 minutes after flipping, and remove to a platter lined with paper towels. Repeat until zucchini is gone. Serve warm with marinara sauce or salsa, or plain.
This is a very delicious way to eat zucchini, albeit a very high calorie way - sometime soon I want to try breading these and baking them as I think the results could be very similar. But I don't turn my oven on in 85 degree weather, so I haven't tried it yet!
First, slice the zucchini in about 1/4 inch pieces.
I used ritz crackers for the coating. You can also use croutons, panko, regular breadcrumbs, saltines, etc. Use what you have! Crush the crackers or croutons using a rolling pin or a food processor or chopper. If you're using breadcrumbs, you can skip this step!
Place the crumbs in a bowl and add parmesan cheese and seasonings - I used Italian seasoning and garlic salt.
In a separate bowl, combine the egg and milk and whisk well.
Heat two tablespoons of oil in a skillet over medium high heat. When the oil is hot, prepare the zucchini. First, dip a slice of zucchini in the egg.
Then coat it in crumbs - place the slice in the crumb bowl and then turn it over to coat both sides. Lightly shake it so that excess crumbs fall off.
Place the zucchini in the pan, and continue on with the rest of the slices until the pan is full.
I usually put the slices in the pan starting at the top (12 o'clock!) and going clockwise so I know how long they've been in (that is, the ones at the top, and 1, 2, 3 o'clock were in the pan and cooking longer than the ones at 9, 10, 11 o'clock) - then I just turn them over starting at the top and going clockwise.
Turn the zucchini after it has cooked about 3 minutes or until the bottoms are golden brown. I find that it works best just to use a fork to pierce it and flip it.
Cook on the flip side for another three minutes or until the vegetables are tender when pierced with a fork and the coating is golden brown. Transfer to a plate lined iwth a paper towel, which will soak up some of the oil. If you need to, add more oil to the pan and continue to fry zucchini until all slices are gone! Enjoy with marinara sauce, salsa, or just plain.
Get more great inspiration at Monday Munchies, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tasty Tuesday and Tuesdays at the Table.
Fried Zucchini
1 large zucchini
1 cup cracker or bread crumbs
2 Tbsp. grated parmesan cheese
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic salt
1 egg
2 Tbsp. milk
canola or olive oil for frying
Slice zucchini into 1/4 inch slices. Combine crumbs, cheese and seasonings in a bowl. In separate bowl, combine milk and egg and whisk well. Heat oil in large skillet over medium high heat. When oil is hot, dip zucchini in egg, then in crumbs and place in skillet. Repeat until skillet is full. Turn vegetables after 3 minutes, coating should be golden on the underside. Cook an additional 3 minutes after flipping, and remove to a platter lined with paper towels. Repeat until zucchini is gone. Serve warm with marinara sauce or salsa, or plain.
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