Crispy Pan-Fried Zucchini with Panko

Fried zucchini with toasted panko in cast iron skillet.

5 from 1 vote

Crispy Pan-Fried Zucchini with Panko

Crispy Pan-Fried Zucchini with Panko is an easy skillet zucchini recipe made with toasted panko breadcrumbs, garlic, and simple seasonings. It’s perfect for quick side dishes, crispy vegetable recipes, and easy weeknight meals. The zucchini turns golden and tender while the toasted panko adds a crisp, crunchy finish.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American, Southern

Servings:

Calories: 173kcal

Author: Jami Powell

Equipment

Cast iron skillet
Spatula
Knife
Cutting board
Mixing Bowl

Ingredients

2 medium zucchini sliced into rounds
1 tablespoon olive oil
½ tablespoon butter
¼ cup panko breadcrumbs toasted
1 clove garlic, minced or ⅛ teaspoon garlic powder
salt and pepper to taste
2 tablespoons grated Parmesan cheese optional

Instructions

Wash and slice the zucchini into ¼-inch thick rounds. Lightly salt the rounds and let them sit for 10-15 minutes, then pat dry.
In a dry skillet over medium heat, add the panko breadcrumbs. Stir frequently until golden brown and crispy, about 3-5 minutes. Remove from heat and set aside.
In a cast iron skillet, heat the olive oil and butter over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini slices in a single layer (you may need to cook them in batches).
Cook the zucchini for 3-4 minutes on each side until golden brown and tender. Once all the zucchini is cooked, return all slices to the skillet.
Sprinkle salt, pepper, and the toasted panko breadcrumbs over the top. If desired, sprinkle with grated Parmesan cheese for extra flavor. Serve immediately.

Notes

Cooking Notes

Salting and drying the zucchini before cooking helps reduce moisture so the slices brown properly in the skillet. Toasting the panko separately keeps the breadcrumb topping extra crisp when added at the end.

Tips for Best Results:

Pat the zucchini dry thoroughly before adding it to the skillet.
Cook the zucchini in a single layer for even browning.
Toast the panko breadcrumbs until golden before topping the zucchini.
Serve immediately so the zucchini stays crisp.

How to Know It’s Ready:

The zucchini should look golden brown around the edges and feel tender when pierced. The panko should stay crisp and lightly toasted.

Nutrition