Ingredients
- ½ cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic salt
- 2 eggs
- 5 tablespoons olive oil
- 1 zucchini, cut into 1/4-inch slices
- 1 cup shredded mozzarella cheese
- 1 cup prepared spaghetti sauce, heated (Optional)
Why This Recipe Is So Popular
This dish offers a perfect balance of crispy texture and tender zucchini inside. It’s a great way to enjoy vegetables with a satisfying crunch. Plus, it’s quick to prepare and makes a tasty snack or side dish.
Best Cooking Tips
- Use fresh zucchini that is firm and not too watery for the best results.
- Pat the zucchini slices dry before breading to help the coating stick better.
- Fry in hot oil but avoid overcrowding the pan to keep the coating crispy.
- Pat the zucchini slices dry before breading to help the coating stick better.
- Fry in hot oil but avoid overcrowding the pan to keep the coating crispy.
Step 1
In a shallow bowl, mix together the seasoned bread crumbs, grated Parmesan, and garlic salt. In a separate bowl, beat the eggs until smooth. Heat the olive oil in a large skillet over medium heat—you want it shimmering but not smoking.
Step 2
Dip each zucchini slice into the beaten eggs, then coat it well with the breadcrumb mixture. Place the slices in the skillet in a single layer and cook for about 3 minutes until they turn golden brown. Flip them over and cook the other side until it’s also golden and the zucchini is tender.
Step 3
Once both sides are crispy, sprinkle mozzarella cheese over the slices and let it melt for another minute or two. To serve, ladle some hot spaghetti sauce onto your plates and pile on the cheesy fried zucchini. Enjoy!
How To Serve It Best
Serve these crispy bites with a cool dipping sauce like ranch, garlic aioli, or marinara. They pair well with grilled meats or a fresh salad, making a great appetizer or side.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to two days. Reheat in the oven or air fryer to bring back the crispiness instead of using a microwave.
