Rachel's Real Food Kitchen

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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

Ingredients:

• 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)

Instructions:

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.

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 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.