Fried Zucchini Recipe with Flour

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I love our family’s fried zucchini recipe. In fact, it makes me wish that zucchini grew in our Midwestern garden throughout the whole year, instead of just the summer months.

I did a quick online search today and realized that most fried zucchini recipes out there call for eggs, Parmesan cheese, or breadcrumbs. Why? I don’t know why! Our fried zucchini recipe is so delicious, and it only uses three ingredients (and no eggs, no cheese, no breadcrumbs). I think it’s perfect.

Fried Zucchini Recipe with Flour


  • 2 zucchini
  • ½ cup flour (I prefer white, but you can use whole wheat too. I also think gluten-free flour might work too, though I haven’t tried it.)
  • 2-4 TB oil, lard, or bacon grease
  • Salt (to taste)


Fried zucchini recipe - slicing the zucchini
Slices of zucchini

Wash and slice zucchini into thin slices. (How thin? That is up to you! Thinner slices will get crispy, while slightly thicker slices will cook into soft pieces of fried squash.)

Add about 1-2 TB oil to an iron skillet. Heat.

Frying zucchini slices on iron skillet

Coat both sides of zucchini slices with flour.

Once skillet is preheated, place zucchini slices onto the surface. Sprinkle salt over the slices, if using salt. (You may wait and season the slices after cooking if you’d like.)

This is called a fried zucchini recipe, after all! So fry on medium-high heat until golden brown on one side. Flip and repeat for second side.

Once cooked as desired, removed from heat. Keep warm while you fry the rest of the zucchini. (If it’s too much grease, you may pat them dry with a paper towel.) Serve immediately.

We love using our fried zucchini recipe as a side for hamburgers in particular. 🙂

Fried Zucchini Recipe

Fried Zucchini Recipe Tips

It takes some time to fry the slices one layer at time, but it’s worth it for flavor! For everyday use, however, we use the same process in a deeper skillet, except we fry them like potatoes in this case (i.e., pour all of the floured slices into a preheated pan and fry them all together). It yields a different kind of fried zucchini, but it’s good to use up lots of zucchini quickly.

Is that really a zucchini in the picture?! Yes, yes, it is! We grow round zucchini. They have an amazing flavor, slightly sweeter than the regular ol’ green varieties (at least in our opinion).

What about freezing zucchini for making this fried zucchini recipe? I so wish we could do this better! The closest I’ve gotten to making this work is blanching slices before freezing them. Defrost and fry, following the same recipe. The texture suffers, and the flavor just isn’t as bright, but it makes a passable product in the wintertime.

Psst. This is the same process I use for frying zucchini when making zucchini Parmesan. I just use this sauce recipe.

Fried Zucchini

Course: Side Dish
Cuisine: American
Keyword: Fried Zucchini Recipe
Servings: 2 servings


  • Sharp knife & cutting surface
  • Iron skillet
  • Spatula
  • Bowl


  • 2 average zucchini
  • 1/2 cup flour (I prefer white, but you can use whole wheat too. Gluten-free flour might work too, though I've never tried it.)
  • 2-4 TB oil, lard, or bacon grease
  • salt (to taste)


  • Wash and slice zucchini.
  • Preheat iron skillet with iron.
  • Coat both sides of the zucchini slices with flour. Sprinkle with salt (if using).
  • Cook on skillet (medium-high heat) until first side is golden brown.
  • Flip and repeat on second side.
  • Serve immediately.
This easy fried zucchini recipe uses flour, no eggs, cheese, or breadcrumbs! I think it's the best. Get my recipe here!

One Reply to “Fried Zucchini Recipe with Flour (No Eggs, No Cheese, No Breadcrumbs)”

  1. This is the exact way my mom ever made them, and they were delicious. I remember them neing sweet and crispy, so yummy. Tonight they will be on our dinner table. Thanks for sharing this wonderful memory!

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