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If you love classic fried zucchini from your local dive bar, then you need to make this recipe ASAP! The coating is loaded with crunchy breadcrumbs, salty Parmesan, and lots of spices for extra flavor. Even better, you can fry the zucchini in a pan or the air fryer for less mess. Either way, it’s always crispy, perfectly tender, and amazing with a side of buttermilk ranch dip!

A hand dipping fried zucchini into a white bowl of ranch on a green plate of fried zucchini next to glasses of beer, a yellow linen, a white bowl of lemons, and a brown bowl of parmesan with a tan background.

Last week, my family and I went out for pizza and had the worst fried zucchini ever. It was literally so wet and soggy, we didn’t even eat it. Which is really saying something, cause we’ll pretty much eat anything lol.

Anyways, it was so disappointing that I needed to go home and redeem the whole experience. I originally learned how to fry zucchini when I was in culinary school, but it’s been a while. And since you all know I hate deep frying at home, I wanted to come up with a pan-fried version and an air fryer version, so you can make it no matter what utensils you have!

If you’re looking for a more traditional recipe, I would do the pan-fried. But if you want less mess and oil, the air fryer version is also incredible. So just do whatever you like best!

I know that you probably all have a million zucchinis from your garden (or your friend’s), so this is a great way to use a few of them up. Like watermelon feta skewers or my roasted tomato burrata Caprese dip, this is a lovely late summer appetizer that still feels cozy and decadent. But of course, it’s good any time of the year!

Salt the zucchinis

A wooden board of sliced green squash.
First, slice the zucchini into 1/4-inch coins. I use a mandoline to make sure they are the same thickness!
Rows of sliced zucchini coins topped with salt on paper towels.
Place the zucchini coins on a layer of paper towels and sprinkle both sides with a few pinches of Kosher salt.
A hand using a paper towel to dry zucchini coins.
After 15-20 minutes, the zucchini should have released its water. Pat the zucchini coins completely dry.

I’ve made this recipe with freshly cut zucchinis and salted, but salting the zucchinis is absolutely the way to go! It helps the zucchini release extra moisture so they come out tender and not mushy. Please don’t skip this step, it makes all the difference!

Dredging & breading

White and brown bowls of flour, breadcrumbs, and eggs on a tan counter.
Whisk the eggs and milk in a small bowl. In another bowl, add the flour and salt. Then, combine the breadcrumbs, parmesan, & spices in another bowl.
Slices of zucchini in white and brown bowls of flour, eggs, and breadcrumbs.
Dip each piece of zucchini in the flour. Then, dip the zucchini coins in the egg mixture. Finally, coat the zucchini rounds in the breading.
Rows of breaded zucchini for fried zucchini on a wire rack.
Place the zucchini coins on a wire rack while you work to keep them from getting soggy. Chill for at least 15 minutes or up to 2 hours.

Don’t skip the chilling step! It’s key for helping the breading stick to the zucchini.

Air fry

An air fryer with raw fried zucchini.
Grease the basket of an air fryer very well with cooking spray. Place the zucchini coins in a single layer.
An air fryer with fried zucchini.
Next, air fry the zucchini at 360°F (180°C) for 8-10 minutes, flipping them halfway through cooking.

Pan fry

A pan of oil on a stove next to a sheet pan and a wire rack of breaded zucchini for fried zucchini.
Start by preparing your frying setup. Lay out some paper towels on a sheet pan, place the zucchini next to the oil, and heat the oil to 350°F (177°C).
Squash frying in a black pan of oil.
Then, working a few pieces of zucchini at a time, fry the zucchini for 2-3 minutes. Flip and fry for another 2-3 minutes, until golden and crispy.
Rows of fried zucchini on paper towels.
Using a fork or strainer spatula, transfer the zucchini to the paper towel-lined sheet pan. Sprinkle with salt and serve immediately with ranch!

To keep the zucchini warm while you’re frying, place the sheet pan of zucchini in a low oven, around 170°F (77°C).

A green plate of fried zucchini and white bowl of ranch on a tan counter next to glasses of beer, a yellow linen, a white bowl of lemon slices, and a brown bowl of parmesan.

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The Best Fried Zucchini (Air Fryer or Pan Fried)

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 15 minutes
Total Time: 1 hour 15 minutes
This fried zucchini is ridiculously crispy, perfectly tender, and full of flavor thanks to the parmesan and spices! You can pan-fry the zucchini for classic dive bar vibes, or air-fry it for less mess. Serve this zucchini with buttermilk ranch dip or marinara, or try it in a sandwich!
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Ingredients

  • 3 medium zucchini
  • Kosher salt as needed – I use Morton
  • 1 cup classic breadcrumbs not Panko (120 grams)
  • 1/2 cup freshly-grated Parmesan cheese (60 grams)
  • 1 Tablespoon Italian seasoning (3 grams)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Black pepper to taste
  • 1 cup all-purpose flour (120 grams)
  • 3 large eggs
  • 2 Tablespoons whole milk (30 milliliters)
  • Neutral oil or oil spray, for frying
  • Ranch dressing or marinara for serving

Equipment

Instructions 

Breading the Zucchini

  • Line a large sheet pan with paper towels. Then, place a wire rack on top of another sheet pan. Set aside.
  • Wash and slice the zucchinis into 1/4-inch rounds. (I like to use a mandoline for even frying.) Line the zucchini rounds in a single layer on the paper towel-lined sheet pan and sprinkle the tops with about 1/4 teaspoon of Kosher salt. Flip the zucchini rounds and season the other side with about 1/4 teaspoon of Kosher salt. Let the zucchini rounds sit for 15-20 minutes, until they release extra water. Once the zucchini rounds have released any extra water, pat them dry very well with paper towels or a clean linen.
  • Meanwhile, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, black pepper, and 1 teaspoon of Kosher salt in a medium bowl. In a separate bowl, combine the all-purpose flour with 1/2 teaspoon of Kosher salt. Lastly, add the eggs and milk to a third bowl, and whisk until completely smooth.
  • Working 2-3 zucchini rounds at a time, dip them in the flour mixture and let any extra flour fall off. Dip the zucchini rounds in the egg mixture, again, letting any extra egg drip off. Then, coat the zucchini rounds in the breadcrumb mixture, making sure they're well-coated in the breadcrumbs. Line the breaded zucchini on the prepared wire rack and repeat with the remaining ingredients.
  • Place the sheet pan of breaded zucchini in the fridge, and let the zucchini chill for at least 15 minutes, or up to 2 hours. (This will help the breading stick.)

Air Fryer Directions

  • Preheat the air fryer to 360°F (180°C). Grease the air fryer basket very well with cooking spray. Line the breaded and chilled zucchini rounds in a single layer in the air fryer. Spray the tops with a little more cooking spray.
  • Air-fry the zucchini at 360°F (180°C) for 8-10 minutes, flipping the zucchini halfway through. (Work in batches if needed.) Since air fryers cook differently, make sure to keep a close eye on them so they don't burn!
  • Right out of the air fryer, sprinkle the tops of the zucchini with extra Kosher salt. Enjoy immediately with ranch dressing or marinara!

Pan Fry

  • Line a plate or sheet pan with paper towels. Then, fill a large skillet (preferably cast iron) with about 1/2-1 inch of neutral oil. (Vegetable, canola, or avocado oil all work great here.) Clip a cooking thermometer to the side of the pan, if you have one. Heat the oil over medium until it reaches 350°F (177°C). To test if the oil is ready, sprinkle a few breadcrumbs into the hot oil. If they sizzle, you're ready to go!
  • Using a fork or strainer spatula, gently lower about 6-8 zucchini rounds into the hot oil. Don't over-crowd the pan, or the zucchini will cook unevenly. Fry the zucchini for 2-3 minutes. Then, use a fork to gently flip the zucchini (be careful, the oil will be super hot!). Fry for another 2-3 minutes, until the zucchini rounds are golden brown.
  • Place the fried zucchini on the paper towel-lined plate or sheet pan to drain. While they are still hot, sprinkle the tops with Kosher salt to taste. Enjoy right away with ranch or marinara!

Notes

These are great with a squeeze of lemon juice and/or a sprinkle of red pepper flakes!
To keep the zucchini warm if you’re cooking in batches, heat the oven to the lowest setting (usually 170°F/77°C). As you’re cooking, place the zucchini on a sheet pan and transfer the sheet pan to the oven to stay warm while you cook the rest.
The nutrition information is for air-fried zucchini.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 144kcal, Carbohydrates: 20g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 82mg, Sodium: 365mg, Potassium: 266mg, Fiber: 1.5g, Sugar: 2g, Calcium: 73mg
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