Zucchini is one of those magical veggies that can take on any flavor and texture. Pan-frying brings out its natural sweetness while giving it a delicious crunch. Add a blanket of bubbling cheese on top? Game over! This dish is quick, low-carb, customizable, and totally irresistible.
INGREDIENTS**
For the zucchini:
3 medium zucchinis, sliced into 1/4 inch rounds
1 tsp salt (to sweat the zucchini)
2 eggs, beaten
1 cup panko breadcrumbs (or crushed pork rinds for keto version)
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional)
1/4 tsp black pepper
1/2 cup all-purpose flour (or almond flour for gluten-free)
3 tbsp olive oil or avocado oil (for frying)
For the cheesy topping:
1 cup shredded mozzarella cheese
1/2 cup sharp cheddar cheese
2 tbsp grated Parmesan cheese
Fresh chopped parsley or basil (for garnish)
INSTRUCTIONS**
1. PREP THE ZUCCHINI
Wash and slice the zucchinis into 1/4 inch thick rounds.
Lay them out on paper towels, sprinkle with salt, and let them sit for 15–20 minutes. This draws out moisture.
Pat dry with paper towels to remove excess moisture and salt.
2. SET UP DREDGING STATION
Use three bowls:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Panko breadcrumbs mixed with Parmesan, garlic powder, onion powder, paprika, and black pepper.
3. BREAD THE ZUCCHINI
Dip each slice in flour → egg → breadcrumb mixture. Press gently so crumbs stick.
4. PAN FRY TO CRISP PERFECTION
Heat oil in a large nonstick skillet over medium heat.
Add zucchini rounds in a single layer. Don’t overcrowd!
Fry 2–3 minutes per side until golden and crispy.
Transfer to a paper towel–lined plate.
5. ADD CHEESY TOPPING
Transfer fried zucchini to a baking sheet.
Sprinkle each slice generously with mozzarella and cheddar.
Sprinkle with a pinch of Parmesan.
Broil in the oven on high for 2–3 minutes or until the cheese is bubbly and browned.
6. GARNISH & SERVE
Sprinkle chopped parsley or basil on top. Serve hot with a side of marinara, ranch, or garlic aioli.
METHOD VARIATIONS**
Air fryer version: Spray breaded zucchini with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway. Add cheese in last 2 minutes.
Oven baked: Bake breaded zucchini on a greased baking sheet at 425°F (220°C) for 20 minutes, flipping halfway. Add cheese in the last 5 minutes.
TIPS & TRICKS**
Sweating the zucchini is key! It prevents soggy slices.
Want it spicy? Add chili flakes or cayenne to the breadcrumbs.
No breadcrumbs? Try crushed cornflakes, Ritz crackers, or almond flour.
Cheese blend ideas: Add pepper jack for heat or provolone for gooey stretch.
BENEFITS**
Low-carb option: Great for keto if using pork rinds/almond flour.
Vegetarian-friendly
Rich in fiber and vitamins A & C
Cheese adds calcium and protein
Gluten-free option available
LOVERS OF THIS RECIPE SAY:**
“Even my kids devoured it — and they hate zucchini!”
“It’s like cheesy zucchini chips — addictive and crunchy!”
“The broiled cheese on top? That’s what took it to gourmet level!”
CONCLUSION**
Crispy Pan-Fried Zucchini with Cheesy Topping is one of those dishes that feels indulgent but is secretly packed with good-for-you ingredients. Whether you’re serving it at a party or sneaking more veggies into dinner, this recipe is a guaranteed crowd-pleaser.