Exactly how you remember it—a creamy classic.
| Prep Time: | 17 mins |
| Cook Time: | 8 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic salt
- 2 eggs
- 5 tablespoons olive oil
- 1 zucchini, cut into 1/4-inch slices
- 1 cup shredded mozzarella cheese
- 1 cup prepared spaghetti sauce, heated (Optional)
Instructions
- Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.
- Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.
- Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt.
- To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 1341 mg |
| Sugars | 8 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I just used part of the recipe to make fried zucchini and melted some mozzarella on top. Yum!
I cut the zucchini thicker than called for at 3/16″ thick. The zucchini was creamy and the breading had a nice crunch. This was a nice recipe!
Wish I had read some of the reviews first as I would have done some of this differently. I agree that 1/4″ slices are too thick..I’ve ordered a mandolin so I can get thinner slices. Will also sprinkle the cheese on once the slices are in the pan rather than mixing it with the Panko. I will probably look for something similar that is baked in the oven instead
Loved it! great recipe.
Fantastic. I added a few more spices just because I like it extra flavourful. Will make many times again!
This is the closest I have found to the way they are served in a favorite restaurant. It is very good. I used zucchini from my garden that have a much higher moisture content. Next time I will try store bought zucchini.
Delicious! Only thing I changed was I dipped the pieces in flour first before the egg and breadcrumbs. Will definitely make these again.
I made it but didn’t have mozz cheese, so substituted cheddar & monteray jack (combo) & others w/o cheese @ all, also didn’t have any spaghetti sauce! So I’m sure it tasted a lot different than it was suppose to, but it was still good!
Just turned out messy and sloppy.
Sounded delicious and looked great, but all of the coating came off in the pan. What a mess!
great appetizer that is easy to make. I added a little Italian seasoning and parsley to the dry mix. I skipped the pasta sauce and served it with blue cheese salad dressing for dipping
Loved it! Easy and delicious .. everyone was fighting over them!
Made exactly as written and loved it! My only issue was I threw all of the zucchini slices in a bag with the bread crumb mixture so they didn’t come out evenly coated. Next time I would do half at a time.
This is a simple and easy introduction to fried zucchini. I used Italian breadcrumbs, left out the mozzarella cheeze and used my homemade marinara as a dip. I didn’t like the idea of sitting the zucchini in the sauce as I feared it might lose crispiness that way. I really enjoyed it. I’ll definitely make again (I think I can do better next time).
This is a simple and easy introduction to fried zucchini. I used Italian breadcrumbs, left out the mozzarella cheeze and used my homemade marinara as a dip. I didn’t like the idea of sitting the zucchini in the sauce as I feared it might lose crispiness that way. I really enjoyed it. I’ll definitely make again (I think I can do better next time).
Very Good.
I liked it
Delish!! Made it twice in one week. First time added the parm to the bread crumbs, second time I did not. I liked it better the second time.
This one is a keeper!
This is one of our favorites. We grow zucchini and fry fresh. I made a few modifications to the recipee. First, instead of plain bread crumbs, use Panko Italian bread crumbs. Next, coat with flower before dipping in egg mixture. Lastly, instead of putting the mozzarella on in the pan, put it on after removing and when all slices are done, put in oven at 375 for a few minutes to melt. This allows you to serve all slices warm.
Made just the way the recipe described and it came out perfect! My girlfriend loved them so much she took all the leftovers.