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 the perfect way to turn simple zucchini into a golden, crunchy side dish. Lightly coated in panko and skillet-fried, this recipe delivers an irresistible crispy texture without deep frying. It’s quick, easy, and pairs well with just about any meal.

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

Storage Store any leftover panko zucchini in an airtight container in the fridge for up to 2 days.

Freeze This dish is not freezer-friendly.

Reheat Reheat in a skillet over medium heat or in the oven at 375°F until crisp again. Avoid microwaving as it can make the zucchini soggy.

Substitutions

Butter: Use ghee or coconut oil for a dairy-free option.
Parmesan cheese: Substitute with nutritional yeast for a vegan version.
Olive oil: Avocado oil can be used as a healthy alternative.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition