Pan-Fried Zucchini Rounds
These Pan-Fried Zucchini Rounds are a delicious and crispy appetizer or side dish. Coated in a flavorful mixture of breadcrumbs and Parmesan cheese, they are perfectly seasoned and fried until golden brown. Serve them warm with a sprinkle of fresh parsley and a squeeze of lemon for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Arrange three shallow bowls. In one, place flour. In another, add the beaten eggs. In the third, combine breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.
- Dredge each zucchini slice in the flour, ensuring it's well-coated. Dip it into the beaten eggs, and then coat with the breadcrumb mixture, pressing gently to adhere.
- Pour olive oil into a large skillet and heat over medium heat.
- Add zucchini rounds to the skillet in batches, avoiding overcrowding. Fry each side for 2-3 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Garnish with fresh parsley and serve with lemon wedges, if desired.
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg