There’s nothing better than a pile of crispy golden Fried Zucchini! They make the perfect appetizer or snack and need only a squeeze of lemon or some marinara for dipping.

Italian fried zucchini on brown parchment paper with bowl of marinara sauce and lemon wedges.

Zucchini are one of the most versatile vegetables and I use them for everything, from zucchini parmigiana, to zucchini bread, but these fried zucchini sticks are one of the simplest ways to enjoy this awesome vegetable!

Because there are just a few ingredients, the zucchini really shine as the main ingredient!

Fried zucchini are a great appetizer and I recommend serving with some lemon wedges and a simple marinara or even a homemade buttermilk ranch dressing for dipping!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: zucchini, lemon, parsley, eggs, flour, breadcrumbs, Pecorino Romano, salt, pepper, and granulated garlic.
  • Zucchini. Medium-sized zucchini work best for fried zucchini. Save the even smaller ones for Spaghetti alla Nerano.
  • Oil. Use a neutral flavored oil such as avocado oil, sunflower, or vegetable oil.
  • Breadcrumbs. Italian seasoned breadcrumbs are great for fried zucchini but you can use plain if that’s what you have on hand.

See the recipe card for full information on ingredients and quantities.

Jim holding fresh picked zucchini in garden.
Here I am literally up to my eyeballs in zucchini and I couldn’t be happier. Feel free to pick some zucchini flowers and fry them up too. Though they are great stuffed with ricotta, I often just use the same frying technique as zucchini sticks, making them a delicious bonus treat!

How to make it

Each number corresponds to the numbered written steps below.

  1. Fill a large heavy pan, such as cast iron, with ~3 cups (or enough to fill it by 1 inch high) of neutral flavored oil and heat to 350-360f. Use an oil or candy thermometer for best results. While the oil is heating, slice 3-4 medium zucchini into 4-inch long strips. Mince 3 tablespoons of flat-leaf Italian parsley and finely grate 1/2 cup of Pecorino Romano cheese.
Italian fried zucchini process shot collage group one showing slicing zucchini into sticks and setting up frying station.
  1. In a large bowl combine 2 cups of Italian breadcrumbs, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of black pepper, 1 teaspoon of Diamond Crystal Kosher salt, the grated Pecorino Romano, and minced parsley. In another bowl beat together 6 large eggs and a touch of salt and pepper. In a separate bowl place 1 cup of flour plus a touch of salt and pepper. Dredge the zucchini sticks in the flour mixture and shake off the excess, then dip the zucchini in the egg batter. Allow the excess batter to drip off the zucchini before placing them in the breadcrumb mixture.
  2. Place the zucchini in the hot oil and fry them for 2 minutes per side or until golden brown on each side.
Recipe collage two showing frying of zucchini in large pot of oil, and salting the drained fried zucchini on a wire rack.
  1. Place the fried zucchini onto a wire rack or paper towel-lined plate to drain, then immediately sprinkle with more kosher salt. Repeat the process until all the zucchini are fried. Serve immediately or keep warm in a low temperature (175-200f) oven on a wire rack. Serve with lemon wedges and marinara. Enjoy!

Top tips

  • Frying. For best results use an oil or candy thermometer to ensure the temp is 350-360f. Once you venture into the 370f and above you risk burning the zucchini. A good rule of thumb is to do a test fry with one zucchini strip to start and that way if it gets burned you are only out 1 strip.
  • Salting. It’s important to salt the fried zucchini as soon as they come out of the oil since they’ll most readily absorb the salt at that point in time.
  • Serve promptly. Fried zucchini should be served right away for the best possible results. I mean promptly where each batch gets eaten right as they come out!

Fried zucchini on wire rack lined baking sheet with blue napkin, marinara sauce, and lemon wedges.

More zucchini recipes

If you love zucchini as much as I do be sure to check out these other awesome recipes!

If you’ve enjoyed this Fried Zucchini Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Fried Zucchini

5 from 1 vote
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8 pieces
Fried Zucchini are the ultimate appetizer! Sticks of zucchini are battered, dipped in breadcrumbs, and fried until golden. Serve with a squeeze of lemon and some marinara for dipping!


  • 3-4 medium zucchini cut into 3-4 inch long sticks
  • 3 cups neutral oil or enough to fill pan at least 1 inch high
  • 1 cup flour for dredging
  • 6 large eggs beaten
  • 2 cups marinara sauce for dipping
  • 1 large lemon cut into wedges

For the breadcrumb mixture

  • 2 cups Italian seasoned breadcrumbs
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1 teaspoon Diamond Crystal Kosher salt plus more for after frying
  • 1/2 cup finely grated Pecorino Romano
  • 3 tablespoons minced flat-leaf Italian parsley


  • Heat oil (use enough to fill pan at least 1 inch high) in a cast iron or heavy pan to 350-360f for frying.
  • Cut zucchini into sticks that are roughly 4-inches long.
  • Combine the breadcrumb mixture together in a large bowl. Prepare another bowl with the beaten eggs and a touch of salt and pepper. Prepare one more bowl with flour and a touch of salt and pepper.
  • Dredge the zucchini sticks in the flour mixture and shake off the excess. Then dip the sticks into the egg batter. Drip off the excess egg and coat in the breadcrumbs then fry for about 2 minutes per side or until golden brown on each side.
  • Place the fried zucchini onto a wire rack or a plate lined with paper towels to drain. Once they come out of the oil immediately sprinkle more kosher salt on top of the hot zucchini. They will readily absorb it and become more flavorful. Work in batches (avoid overcrowding the pan and skim oil if required) until finished.
  • Serve immediately or keep warm in a low temp oven on a wire rack. Serve with lemon wedges and marinara sauce. Enjoy!


  • Fried zucchini should be eaten right immediately though they can be kept warm in a 175-200f oven for up to 60 minutes.
  • Sprinkling a pinch of salt over the fried zucchini right after frying is essential.  They will readily absorb the salt and taste so much better.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm in a 350f oven.


Calories: 445kcal | Carbohydrates: 40.5g | Protein: 16.4g | Fat: 24.8g | Saturated Fat: 5.7g | Cholesterol: 193mg | Sodium: 818mg | Potassium: 243mg | Fiber: 2.4g | Sugar: 3.3g | Calcium: 189mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote

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  1. Marie says:

    5 stars
    Love your recipes / thank you for all your culinary inspirations

    1. Tara says:

      So happy you are enjoying the recipes, Marie!

  2. Margaret Mulrainey says:

    Thanks for another great recipe which looks easy to do. I think it might work using aubergines too.

  3. Cherie says:

    Wise guy with your zucchini plants. Miss sometimes growing things on Long Island from here in SW Florida. In my home garden after many attempts over 35 years being here. Can’t grow tomatoes or that magnificent zucchini. Enjoy your channel and seeing your taste taster grow up.

    1. Tara says:

      Thanks for the comment, Cherie! So happy you’re enjoying the channel!

  4. Joanne says:

    Haven’t tried yet, but I am sure these are going to be a hit at family gatherings. Yum!!

    1. Tara says:

      We hope you love them, Joanne!

  5. Gary Proctor says:

    can’t wait to make them! Thank you.

    1. Tara says:

      We hope you love it, Gary!