Recipe Room

When my garden is overflowing with zucchini, this crispy Parmesan fried zucchini is one of my favorite things to make. It’s ready in just 15 minutes and is perfect as a quick appetizer, snack, or easy side with ranch, marinara, or fry sauce.

Why You’ll Love This Fried Zucchini Recipe

Golden and Crispy: Panko and parmesan create a light, crunchy coating that stays crisp while the zucchini cooks perfectly inside.
Quick and Easy: Just a few simple ingredients and about 15 minutes from start to finish.
Great Any Time: Serve it as an appetizer, snack, or side. It works for everything from weeknight dinners to summer get togethers.

A Reader’s Review

This was so scrumptious. Good way to use up the Zucchini’s from the garden. I will definitely make this again.

– Paulette

Fried Zucchini Ingredients

Zucchini: Choose firm, medium zucchini with smooth, dark green skin.

How to Make Crispy Parmesan Fried Zucchini

Making this crispy Parmesan fried zucchini recipe is easy. The key is to slice the zucchini evenly, pat it dry, and keep the oil hot. Once your breading stations are ready, the rest comes together quickly. Not sure what to do with your zucchini haul? Try my Air Fryer Zucchini Chips, Baked Zucchini Fries, Sauteed Zucchini, or Roasted Parmesan Garlic Zucchini Spears.

Slice and Season: Salt and pepper the sliced zucchinis.
Dredging Station: Put flour in a small bowl. Whisk the eggs in a small bowl. Combine Panko, Parmesan cheese, and Italian seasoning in another small bowl.
Dredge Zucchini: Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
Cook: Add the oil to a medium saucepan 1/2 inch up the sides, then preheat to medium high heat (350°F). Add the zucchini and fry for 4-5 minutes or until the zucchini is golden brown and crispy. Serve fried zucchini with ranch, marinara, or favorite dipping sauce.

Zucchini slices on parchment paper on a baking sheet with salt and pepper sprinkled over them

Three dredging station bowls filled with their respective dredging items.

Tips for the Crispiest Fried Zucchini

Even Slices: Slice all pieces the same size so they cook evenly.
Pat Dry: Zucchini holds a lot of moisture. Removing it helps the coating stick and crisp up.
Keep Oil Hot: Maintain 350–375°F so the zucchini cooks quickly without getting greasy.
Don’t Crowd the Pan: Fry in batches so each piece crisps properly.

Dipping a fried zucchini slice in marinara sauce.

Air Fryer Option

Want to skip frying? Try my Air Fryer Zucchini Chips or Air Fryer Zucchini Fries for a similar crispy result with less oil.

Must Have Tools For This Recipe

Dredging Bowls: Keep each coating separate.
Knife or Mandoline: Cut even zucchini slices.
Heavy-Bottomed Skillet: Helps the oil heat evenly.
Spider Strainer: Lifts and drains the zucchini.

Crispy Parmesan Fried Zucchini

Crispy Parmesan fried zucchini has a golden panko coating, a tender center, and plenty of cheesy flavor. It’s ready in just 15 minutes!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword crispy fried zucchini, crispy parmesan zucchini, crispy parmsan fried zucchini, crispy zucchini, fried zucchini, parmesan fried zucchini, zucchini recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings People

Calories 271kcal

Author Alyssa Rivers

Ingredients

2 medium zucchinis sliced
Salt and pepper
1 cup flour
3 large eggs
1 cup Panko
¼ cup parmesan cheese
1 tablespoon Italian seasoning
oil for frying

Instructions

Salt and pepper the sliced 2 medium zucchinis. Put 1 cup flour in a small bowl. Whisk 3 large eggs in a small bowl, and combine 1 cup Panko, ¼ cup parmesan cheese, and 1 tablespoon Italian seasoning in another small bowl.
Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
Add the oil for frying to a medium saucepan, 1/2 inch up the sides. Preheat to medium-high heat (350 degrees). Add the zucchini and fry for 4-5 minutes, or until browned and crispy. Serve with ranch, marinara, or favorite dipping sauce.

Video

Notes

Leftover Instructions

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Store for up to 3 months.
Reheat: Reheat in the oven or air fryer at 375°F until hot and crispy. No need to thaw first.

Nutrition

More Zucchini Recipes

Dinner

Crispy Parmesan Garlic Chicken With Zucchini

25 minutes

Side Dishes

The Best Grilled Zucchini

20 minutes

Desserts

Zucchini Bars with Brown Butter Frosting

1 hour

Recipe Skill Levels

My Favorite Zucchini Bread Recipe (Tried and True!)

1 hour 20 minutes

from The Recipe Critic https://ift.tt/MwKvfNu

My 5 ingredient miso pasta turns pantry staples into something you’d swear came from a restaurant kitchen. Butter, garlic, and miso melt together into a rich, savory sauce that clings to every strand of bucatini.

Reasons to Make This Tonight

Ready in a Flash: From stove to table in just 20 minutes, so it’s perfect for busy weeknights.
Big Flavor, Few Ingredients: Butter, garlic, and miso team up for a sauce that tastes way more complex than it is.
Easy to Serve: Enjoy it on its own or pair it with grilled chicken, shrimp, salmon, or a fresh salad for a complete dinner.

Ingredients for Miso Pasta

Miso: White, yellow, or red miso all work. I used red miso for its bold, umami flavor, while white miso has a milder, slightly sweeter taste.
Pasta: Bucatini is my favorite because its thick, hollow shape holds onto the sauce. Spaghetti or linguine are great substitutes.
Garnishes: Finish with furikake for extra umami, or try sliced nori, green onions, sesame seeds, or chili crisp for a little heat.
Watch the Salt: Since the recipe uses salted butter, miso, and Parmesan, I skip salting the pasta water. If you prefer a less salty dish, use unsalted butter and white miso paste.

How to Make Miso Pasta

This miso pasta recipe is all about letting a few simple ingredients shine. The butter, garlic, miso, and Parmesan create a creamy sauce that comes together in minutes. Once the pasta is tossed in the sauce, dinner is ready! For more simple pasta recipes, check out my Spaghetti alla Nerano and dirty spaghetti next!

Cook the Pasta: Bring a large pot of water to a boil. Cook bucatini according to package directions until just al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta.
Sauté the Garlic: In a large skillet over medium heat, add butter and minced garlic. Cook the garlic for 1-2 minutes until fragrant.
Make the Sauce: Add miso and the pasta water to the pan. Whisk the sauce until smooth.
Combine and Serve: Add the cooked pasta to the skillet with the sauce and parmesan cheese. Toss the pasta in the sauce until evenly coated. Serve immediately and garnish with furikake or nori flakes if desired.

Skillet with butter and minced garlic cooking.

Alyssa’s Pro Tip

Save the Pasta Water: Before draining your pasta, reserve about 1 cup of the water. The starchy water helps the miso butter sauce come together, creating a smooth, creamy texture that coats every strand of pasta. Don’t skip this step, it’s the secret to a silky sauce!

Must Have Tools For This Recipe

Large Pot: A large pot gives the pasta plenty of space to cook evenly and prevents the noodles from sticking together.
Large Skillet: To make the sauce and toss the pasta with it.
Whisk: Use a whisk to mix up the sauce.

Miso Pasta

This 5-ingredient miso pasta is rich, buttery, and packed with savory flavor. It comes together in just 20 minutes for an easy weeknight dinner.

Course Main Course

Cuisine Asian Italian

Keyword 5 ingredient miso pasta recipe, creamy miso pasta, easy miso pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 737kcal

Author Alyssa Rivers

Equipment

1 Large pot
1 Large Skillet

Ingredients

12 ounces bucatini
6 ounces butter I used salted
3 cloves minced garlic
¼ cup miso I used red miso
¾ cup grated Parmesan
furikake or nori flakes optional for garnish

Instructions

Bring a large pot of water to a boil and cook 12 ounces bucatini according to package directions until just al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta.
In a large skillet over medium heat, add 6 ounces butter and 3 cloves minced garlic. Cook the garlic for 1-2 minutes until fragrant, then add ¼ cup miso and the pasta water. Whisk the sauce until smooth.
Add the cooked pasta to the skillet with the sauce, along with ¾ cup grated Parmesan. Toss the pasta in the sauce until evenly coated. Serve immediately and garnish with furikake or nori flakes if desired.

Notes

Leftover Instructions

Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Add a splash of broth, water, or milk when reheating to keep the pasta creamy.