My mom used to make zucchini like this every summer when I was little. It’s honestly the best parmesan zucchini.
Well, without the whole wheat breadcrumbs — my mom would rather swallow nails than eat anything “whole wheat.” Her motto: “white bread fo’ life!” And that’s okay.
While I was making these, my house filled with the same warm, familiar scent I remember from childhood. I still picture hot summer nights with the kitchen windows open — the crickets, the distant buzz, and the fireflies blinking outside. I loved sitting at the table while my mom fried up parmesan zucchini.
When we order appetizers out, fried zucchini is often on the list. But it’s such a hit-or-miss dish: too deep-fried and it tastes greasy, or sometimes it ends up soggy and lacks the crispness that makes it irresistible.
My mom used a 100-year-old cast iron skillet and nailed the texture every time.
I keep the coating light and use just a little olive oil to fry the zucchini. The result is simple, fresh-tasting, and perfectly crisp.
It must have worked — Mr. How Sweet ate them all.
I think I managed to get one slice.
This is how I like to eat vegetables. I would happily have them every day. Is there a better way?
Parmesan Zucchini
Yield:
2
to 4
25 minutes
Pin Recipe
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Ingredients
- 2 medium zucchini squash, sliced into thin rounds
- 2 eggs, lightly beaten
- 1 1/2 cups panko or whole wheat bread crumbs
- 1 tablespoon italian seasoning
- 1/2 cup parmesan, plus more for sprinkling
- 1/4 to 1/3 cup olive oil
- marinara sauce for serving
Instructions
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In a large bowl, combine the bread crumbs, parmesan, and Italian seasoning. Heat a skillet over medium-high and add just enough olive oil to coat the bottom. Dip each zucchini slice in the beaten egg, then press into the breadcrumb mixture to coat.
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Add zucchini to the hot skillet and brown on each side for about 3 to 4 minutes, until golden and crisp. Transfer to paper towels to drain, sprinkle with extra parmesan while warm, and serve with marinara.
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Did anyone notice I posted vegetables two days in a row? Clearly I’m not on vacation — I’ve been abducted by aliens.
[photos by sarah fennel]