Why You’ll Love This Recipe
I love how this recipe takes humble zucchini and elevates it with a crisp, buttery crust. It’s quick, flavorful, and irresistible—perfect for when I want something comforting and simple with minimal fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini, sliced into ¼–½ inch rounds
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Unsalted butter
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Olive oil or vegetable oil
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All-purpose flour
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Salt and pepper
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Optional seasonings: garlic powder, grated Parmesan, fresh herbs (like parsley or basil)
Directions
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I wash and dry the zucchini, then slice it evenly into rounds.
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I season the flour with salt, pepper, and any optional spices or Parmesan.
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I heat a mixture of butter and oil in a large skillet over medium heat until hot and shimmering.
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I dredge each zucchini slice in the seasoned flour, shaking off any excess.
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I place the coated slices in the skillet in a single layer and cook for about 2–3 minutes per side, until golden brown and crispy.
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I transfer the fried zucchini to a plate lined with paper towels to drain.
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I serve them warm, sprinkled with fresh herbs or extra Parmesan if I’m feeling fancy.
Servings and timing
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Serves: 4 as a side or snack
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Prep time: approximately 10 minutes
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Cook time: around 10–12 minutes
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Total time: about 20–22 minutes
Variations
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Substitute panko breadcrumbs for extra crunch.
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Use gluten-free flour to make it gluten-free.
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Add a dash of cayenne or red pepper flakes for heat.
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Mix in finely chopped herbs or lemon zest into the flour for bright flavors.
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Swap Dijon mustard into the butter/oil mixture before frying for a tangy twist.
storage/reheating
I store leftovers in the fridge in an airtight container for up to 3 days. To reheat and maintain crispiness, I use an air fryer or toaster oven at 350 °F for 5 minutes. I avoid microwaving—it makes the zucchini soggy.
FAQs
Can I bake instead of frying?
Yes—I can lay the coated zucchini on a parchment-lined sheet, spray lightly with oil, and bake at 425 °F for 15–20 minutes, flipping halfway, until golden.
How do I prevent the zucchini from becoming soggy?
I make sure each slice is dry before coating, don’t overcrowd the pan during frying, and drain on paper towels or a wire rack.
What oil should I use with the butter?
I use a neutral high‑smoke oil like vegetable or canola oil mixed with butter to prevent the butter from burning.
Can I make this dairy-free?
Yes—I substitute dairy-free butter or margarine and keep the oil as is.
Can I make these ahead for a party?
Absolutely—I fry them in advance and reheat in an air fryer just before serving so they’re hot and crispy.
Conclusion
This crispy, buttery fried zucchini is one of my favorite quick treats—simple, delicious, and satisfying. It’s a recipe I keep in my back pocket for when I want a comforting snack that comes together in minutes. I hope it becomes a favorite in your kitchen too!
PrintCrispy Buttery Fried Zucchini
Crispy buttery fried zucchini slices with a golden crust and tender center. An easy, irresistible snack or side dish ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: Serves 4 as a side or snack
- Category: Side Dish, Snack
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
2–3 medium zucchini, sliced into ¼–½ inch rounds
½ cup all-purpose flour
Salt and pepper, to taste
Optional: ½ tsp garlic powder, 2 tbsp grated Parmesan, fresh chopped herbs (parsley, basil)
2 tbsp unsalted butter
2–3 tbsp olive oil or vegetable oil
Instructions
Wash, dry, and slice zucchini into even ¼–½ inch rounds.
In a shallow bowl, combine flour with salt, pepper, and any optional seasonings like garlic powder or Parmesan.
Heat butter and oil together in a large skillet over medium heat until hot and shimmering.
Dredge zucchini slices in the seasoned flour, shaking off excess.
Place in the skillet in a single layer and fry 2–3 minutes per side until golden and crispy.
Remove to a plate lined with paper towels to drain.
Serve warm, topped with fresh herbs or extra Parmesan if desired.
Notes
Substitute gluten-free flour to make this recipe gluten-free.
For extra crunch, dredge in panko after flour.
A little lemon zest or chopped herbs mixed into the flour adds brightness.
Reheat leftovers in the air fryer or toaster oven at 350 °F for best results.
