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!
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Pan-Fried Zucchini with Panko is a quick and easy side dish that turns fresh zucchini into crunchy perfection. The key to keeping it crisp is lightly salting the zucchini first to draw out excess moisture, then pan-frying it in a butter and olive oil blend for rich flavor.
Topped with toasted panko, this dish is low-carb, family-friendly, and ready in just 25 minutes.
If you like this side dish, you may also love our Zucchini Corn Fritters or our Fail-Proof Oven Roasted Corn on the Cob.
Why We Love This Recipe
- Quick & Easy: Just 25 minutes from start to finish.
- Crispy Without Deep-Frying: Toasted panko adds crunch without heavy oil. Need more crispy side dish ideas? Try our Crispy Air Fryer Brussels!
- Light & Healthy: Uses minimal ingredients for a fresh, low-carb dish.
- Versatile: Serve as a side, snack, or pair with pasta or grilled meats.
Skillet Fried Zucchini Ingredients
- Zucchini: Fresh and mild-flavored, perfect for quick cooking.
- Olive oil: Adds a rich, smooth flavor and helps in cooking.
- Butter: Enhances the flavor and helps in browning.
- Toasted Panko Breadcrumbs: Provides a crispy, crunchy texture. We love this ingredient on our Panko Breaded Chicken, too!
- Salt: Essential for seasoning.
- Pepper: Adds a touch of heat.
- Garlic: Adds depth and aroma.
- Parmesan cheese (optional): Adds a nutty, savory flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- 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.
- Flavor: Add Italian seasoning or smoked paprika for a different flavor profile.
How to Make Pan-Fried Zucchini
STEP 1: Prepare the Zucchini
Wash and slice the zucchini into ¼-inch thick rounds.
📌 Pro Tip: Lightly salt the zucchini and let it sit for 10-15 minutes, then pat dry. This prevents excess moisture from making the zucchini soggy and keeps the panko crisp.
STEP 2: Toast the Panko
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.
STEP 3: Cook the Zucchini
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.
STEP 4: Finish and Serve
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Slice the zucchini evenly. Stick to ¼-inch or thicker slices so it doesn't turn mushy.
✔️ DO Lightly salt the zucchini to let it release excess moisture and pat it dry before frying.
✔️ DO Use a large skillet and cook in a single layer—overcrowding traps steam and makes zucchini soggy. Cook in batches if needed.
✔️ DO Toast the panko separately.
❌ DO NOT Salt zucchini while frying—this draws out moisture and prevents browning.
❌ DO NOT stir too often. Let zucchini sit undisturbed for 2-3 minutes per side.
How Should I Store and Reheat this Recipe?
Store any leftover panko zucchini in an airtight container in the fridge for up to 2 days. This dish is not freezer-friendly. 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.
Recipe FAQs
To make your zucchini extra crispy, ensure they are sliced evenly and not too thick. Cook them in a single layer in the skillet to avoid steaming. Toasting the panko breadcrumbs separately before sprinkling them on top also adds an extra crunch.
Some great dipping sauces for Skillet Zucchini with Toasted Panko include marinara sauce, ranch dressing, garlic aioli, or a spicy sriracha mayo. These add extra flavor and complement the crispy zucchini perfectly.
Salting zucchini draws out moisture and prevents sogginess. Let it sit for 10-15 minutes, then pat dry. This is helpful when frying without a coating, but for Pan Fried Zucchini with Panko, it's usually unnecessary since the panko absorbs moisture and keeps it crispy.
More Side Dishes You'll Love ♥️
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📖 Recipe
Crispy Pan-Fried Zucchini with Panko
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
- 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.
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