Pan-Fried Zucchini
Pan-Fried Zucchini features thin rounds coated in cornmeal, fried until crisp with a tender center, then briefly steamed and re-crisped for a standout crunchy finish. Lightly seasoned with salt, pepper, and a touch of olive oil, it’s a simple, satisfying side that shines alongside weeknight dinners or summer cookouts.
- Prep15 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Wash and dry the zucchini. Trim off the ends, then slice the zucchini into 1/8-inch rounds. Put the cornmeal in a medium bowl; add the zucchini slices and toss thoroughly to coat.
- 2
Heat oil in a large nonstick skillet over medium heat. Add the zucchini slices to the hot oil and fry over medium heat. Season with salt and pepper. Watch them closely, adding more oil if they brown too quickly. When the slices are golden on one side, flip them to brown the other side. They will clump together as they cook, which is desired.
- 3
When the zucchini slices are evenly browned, lower the heat to low and cover the skillet with a lid; steam until the zucchini is slightly tender.
- 4
Turn the zucchini, replace the lid, and steam until soft.
- 5
Remove the lid and raise the heat to medium-high; fry the slices on both sides until crisp. Serve hot.
- Calories 118.58 kcal Moderate
- Protein 2.35 g Low Source
- Carbs 14.04 g Moderate
- Total Fat 6.71 g Moderate
- Saturated Fat 0.95 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.77 mg Low Source
- Fiber 2.24 g Low Source
- Sugar 2.52 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 26.49 mg Low Source
- Iron 1.1 mg Low Source
- Potassium 338.34 mg Low Source
- Vitamin A 14.69 mcg_rae Low Source
- Vitamin C 7.8 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Corn 🌽