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Breaded Fried Zucchini Rounds

The Editors
Yield
Makes 6 servings.
Category
Vegetables
Course
Appetizers
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Our Breaded Fried Zucchini Rounds are just delicious—and take no time to make. They’re a common side dish on our table during squash season—and also make a great appetizer. If you wish, you could use panko bread crumbs, too.

Ingredients
1 cup Italian-style bread crumbs
1/2 cup finely grated Parmesan cheese, plus more for topping
2 teaspoons dried oregano
2 teaspoons dried parsley
3 large eggs, lightly beaten
4 or 5 splashes hot-pepper sauce
1/2 cup all-purpose flour
6 zucchini (each 6 to 7 inches long)
salt and freshly ground black pepper, to taste
vegetable oil, for frying
1 to 2 cups pasta sauce, heated (optional)
Instructions
  1. In a pie plate or shallow dish, combine the bread crumbs, ½ cup of Parmesan cheese, oregano, and parsley. Mix lightly. 
  2. In a bowl, combine the eggs and hot pepper sauce and whisk until frothy. Set aside near the breadcrumb mixture.
  3. Spread the flour on a dinner plate and place it near the other dishes. 
  4. Rinse and dry the zucchini. Slice each one into ¼-inch-thick slices, cutting slightly on the diagonal. Put the slices into a large bowl, sprinkle with salt and pepper, to taste, and toss lightly. 
  5. Warm a large cast iron or nonstick skillet over medium-low heat and add just enough oil to coat the bottom. Working quickly in batches, dredge each zucchini slice in the flour, dunk it in egg, and then dredge it in the crumbs. Lay each slice in the skillet in a single layer until it is almost full. 
  6. Cook for 3 minutes on each side, or until golden brown all over. Serve immediately or transfer to a baking sheet and hold in a 300°F oven until ready to serve. 
  7. Pass the pasta sauce, if using, and Parmesan cheese at the table. 

 

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

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Comments

Muriel Katz (not verified)

6 years 5 months ago

As a new reader who came across your website quite by accident, I was enjoying the recipes and planting info. I even started thinking about subscribing since The Farmer's Almanac was something I had grown up with...kind of like meeting up with an old friend again.

However when I clicked on "Gardening" and then went to see "Bird Feeders", that page's message was a bit rude in telling me that I had "no business being here"...that there was "nothing to see"...and for me to "move along now".

Maybe this was someone's idea of being funny but the 'funny' part did not translate well.

If you didn't want non-subscribers having access to various topics, all you had to do was tell us that those pages were available through subscription only.

For you to say I had "no business being here" AFTER ALLOWING ME to click on "Bird Feeders" was neither humorous, polite, nor professional.

Well, at least you saved me some money.

Hi,

We’re sorry that you felt the error message was in bad taste—it was indeed meant to be humorous! You got the 403 Error message (“Uh oh, you’re not allowed to be here. Nothing to see, please move along.”) only because the Almanac Store page for bird feeders no longer exists. Whoops! We’ll be sure to remove the link.

Also, please note that NO part of our website is subscribers-only! Our webpages are accessible to all, so no one has to subscribe or log-in to view them. 

We hope you’ll stick around!

Almanac Editors

Like Muriel who commented above, I also came across your website by accident. Since then I can’t wait to see your morning posts. Such helpful gardening tips and great recipes! You never seem to run out of interesting information and I’ve learned a lot. Your blog info is so easy to print that I’ve started a gardening book of my own. Thank you for sharing all this with us, and for free! Great website. Great information!

The Editors

5 years 1 month ago

Many thanks, Ruth, for taking the time to share your comment! We are tickled pink and appreciate the kind words (which we’ll pass along to the staff!). Sincerely, your OFA editors