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Forgive me for posting this while many of you are working toward New Year’s goals. Forgive me for eating most of these without sharing. But please keep reading — this dish is worth it. 😉
This recipe comes from Barb and was the most requested item at her restaurant for years. There’s nothing like a good piece of fried zucchini. Even though we generally try to avoid fried food, a slice of perfectly fried zucchini as an appetizer is irresistible.
I remember my mom making pan-fried home-grown zucchini when I was a child. It wasn’t deep-fried, but it was incredibly flavorful and I can still taste it today.
I needed Barb’s help to learn this recipe. If you think I’m great in the kitchen, you’re wrong — I’m a complete goof. Without her guidance I would have messed it up, but after making a few batches I now feel confident doing it alone.
I performed surgery on two zucchinis, slicing them lengthwise. It was a task. I don’t own a mandolin because I don’t trust myself with sharp tools. Thankfully I’ve never cut myself mid-cook, but slicing these zucchini by hand was enough to make me consider buying one. If you slice by hand and the pieces are a bit thick, soak them in salted water to make them more flexible.
Now for the best part: wrapping the zucchini slices around generous chunks of provolone. Thread each wrapped piece onto a bamboo skewer, then fry until golden.
I used a simple batter made from Bisquick and beer, which produced a light, fluffy coating instead of something heavy that sits in your stomach. And yes, finishing the beer while cooking definitely helped the process.
Frying while photographing is tricky, so there aren’t many action shots, but the finished skewers are beautiful. Serve them with warm marinara and a sprinkle of Parmesan — the sauce and cheese complete this already mouthwatering snack.
According to Barb, after you make these once they’re quick and easy to assemble. They’re a great party appetizer because they look impressive and allow guests to pull a piece off the skewer and enjoy. The batter fries up light and crisp rather than greasy, which makes a pleasant difference from typical restaurant fried fare.
This ranks among the best things I’ve ever eaten, and being able to make it at home is priceless.
Provolone-Stuffed Fried Zucchini
Makes 3 skewers
- 3 bamboo skewers
- 12 thin lengthwise-sliced pieces of zucchini
- 12 1-inch chunks of provolone cheese
- 1 1/2 cups warm marinara sauce
- 1/2 cup grated Parmesan cheese
- Frying batter of choice (Bisquick + beer recommended)
- Frying oil of choice, heated to frying temperature
Once the zucchini is sliced lengthwise, wrap each slice around a chunk of provolone and thread onto a bamboo skewer, placing four pieces per skewer. Make sure the oil is hot. Dip each skewer into the batter, then carefully place in the oil. Fry about 3 minutes per side, or until golden brown. To serve, spoon about 1/2 cup of warm marinara on a plate, lay the skewer on top, and sprinkle with Parmesan.
Plan to make this sometime—maybe in summer with fresh zucchini or on a cold winter night as a comforting treat. Even if you’re trying to eat more vegetables and less fried food, this still counts as a veggie win compared with many other indulgences.
Enjoy it as an impressive appetizer for guests or a special weekend snack. You may want to plan for some extra naps afterward — these are that satisfying.