Name: Pan-Fried Zucchini with Parmesan Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2-3 small or medium zucchini (between ½ – 1 inch in diameter, about 1 pound); ½ onion (thinly sliced); ¼ cup flour (all-purpose, rice, or gluten-free); Kosher salt and freshly ground black pepper; ¼ cup extra-virgin olive oil; 2 whole peeled garlic cloves (lightly smashed); ½ lemon (cut into 4 wedges); ¼ cup Italian parsley or fresh basil (roughly chopped); ¼ cup grated Parmesan cheese

Jump to Recipe

If there’s ever a way to turn humble vegetables into an irresistible showstopper, it’s with Pan-Fried Zucchini with Parmesan. Crispy-edged zucchini coins mingle with sweet onions, loads of fragrant herbs, and are crowned by a shower of golden Parm. Each bite delivers a perfect contrast—tender middle, caramelized crust, and a savory punch that’s downright addictive. Best of all, the ingredients are all easy to find, and you’ll be blown away by how these everyday items transform into something you can’t stop reaching for. Trust me, if you need a new star for your dinner table, look no further.

Pan-Fried Zucchini with Parmesan Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish is all thanks to a handful of simple but essential ingredients. Each one brings its own flair: from the zucchini’s mellow bite to that final, glorious dusting of Parmesan. Here’s what you’ll need (plus a tip for each to make sure your Pan-Fried Zucchini with Parmesan turns out perfect every time).

Zucchini: Choose firm, smaller zucchini (about ½ to 1 inch in diameter) for the sweetest flavor and best texture.
Onion: Thinly slice your onion so it mingles beautifully with the zucchini and brings a touch of sweetness as it cooks.
Flour: Any flour works—even gluten-free or rice flour. This helps the zucchini develop that irresistible golden crust.
Kosher salt and freshly ground black pepper: These elevate the flavors; don’t skimp, but season mindfully to taste.
Extra-virgin olive oil: A generous amount helps everything fry up light, crisp, and golden, so go for quality oil if possible.
Garlic cloves: Lightly smashed (not chopped), the garlic infuses the oil and introduces a soft, aromatic warmth.
Lemon: Fresh lemon wedges add a tangy brightness that wakes up all the flavors right before serving.
Italian parsley or fresh basil: Roughly chop these herbs for a fresh, green burst at the finish; pick your favorite or use both.
Parmesan cheese: Grate it yourself for the best melt and flavor; its nutty, salty umami is what makes this dish addictively good.

How to Make Pan-Fried Zucchini with Parmesan

Step 1: Prepare the Zucchini and Onion

Start by slicing your zucchini into generous ½-inch coins—thick enough to hold their shape in the pan. Add these to a mixing bowl along with the thinly sliced onion. Next, sprinkle over the flour, 1 ½ teaspoons of kosher salt, and a few grinds of black pepper. Use your hands or a large spoon and toss to coat everything well. You want every piece to have a nice, even dusting so they turn perfectly golden later.

Step 2: Heat the Oil

Set a large, preferably non-stick skillet over medium-high heat. Wait for it to get nicely hot—flick a drop of water in and listen for that sizzle. Pour in the olive oil so it coats the bottom of the pan, and let it heat just until it starts shimmering. That’s the secret to the best Pan-Fried Zucchini with Parmesan: hot oil means crisp, not soggy, results!

Step 3: Arrange and Fry the Zucchini

Gently lift the zucchini and onion out of the bowl, giving each piece a little shake to remove excess flour. Lay them out, cut-side down, in a single layer in the pan; it’s okay if you need to cook in two batches. Toss in the smashed garlic cloves for flavor. Now, leave everything undisturbed for two to three minutes—this is when that gorgeous golden crust appears.

Step 4: Flip and Finish Cooking

Once the first side is golden and crisp, use a spatula to flip the zucchini coins (or, if you’re feeling chef-y, shake and toss the pan gently). Cook for another minute or two until the second side is beautifully browned. You’ll notice the kitchen filling with the scent of garlic and toasted zucchini—exactly what you want.

Step 5: Add Herbs and Cheese, Serve Up

Take the skillet off the heat and immediately stir in your chopped Italian parsley or basil; the herbs will release their aroma in the warm pan. Spoon everything onto a platter, sprinkle generously with Parmesan cheese, and squeeze over fresh lemon juice. Serve the Pan-Fried Zucchini with Parmesan hot, while it’s at its crispy, cheesy best.

How to Serve Pan-Fried Zucchini with Parmesan

Garnishes

A final flourish can make your Pan-Fried Zucchini with Parmesan even more eye-catching. Try a sprinkle of extra chopped herbs, a dusting of chili flakes for heat, or a little zest from the lemon before serving. You can also shave some extra Parmesan on top just before bringing it to the table—it looks gorgeous and adds another hit of flavor.

Side Dishes

These golden zucchini coins pair fabulously with a crisp, leafy salad drizzled with vinaigrette, or a simple bowl of buttery pasta to soak up the juices. They also make a great companion to grilled chicken, fish, or even as part of a Mediterranean-style mezze spread. However you serve it, Pan-Fried Zucchini with Parmesan turns even a simple dinner into something special.

Creative Ways to Present

Looking for a fun twist? Stack the zucchini coins in a neat tower for an elegant starter, or tuck them into a warm pita with a dollop of Greek yogurt for a tasty sandwich. You could even serve them on crostini for a crowd-pleasing appetizer. Pan-Fried Zucchini with Parmesan adapts beautifully, so let your imagination run wild.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—which is rare, these tend to disappear fast!—let them cool to room temperature before storing. Place the zucchini and onion mixture in an airtight container in the fridge. They’ll keep for up to three days and can be enjoyed cold or reheated.

Freezing

While Pan-Fried Zucchini with Parmesan is at its best fresh, you can freeze leftovers for a quick snack later. Arrange the cooled coins in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to one month. Just keep in mind the texture may become softer once thawed, so reserve this method for less formal occasions.

Reheating

The best way to recapture that just-fried crispiness is to reheat the zucchini in a hot skillet with a tiny splash of oil. Avoid the microwave if possible, as it makes them limp. If you’re short on time, a quick trip under the broiler also does the trick—just watch closely so the cheese doesn’t burn.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in this recipe—just slice it the same way and follow the recipe as written. The flavor will be slightly different, but the end result is just as satisfying.

How do I make this gluten-free?

To make Pan-Fried Zucchini with Parmesan gluten-free, simply swap the all-purpose flour for a gluten-free blend or rice flour. You’ll get the same crispy texture without any wheat.

Can I prep the zucchini ahead of time?

You can slice the zucchini and onion up to a day in advance; just store them sealed in the refrigerator. However, wait to toss with flour and salt until right before frying to keep the texture just right.

What’s the best way to get the crispiest crust?

Make sure your pan and oil are properly hot before adding the zucchini, don’t overcrowd it, and don’t move the slices around too early. Letting them brown undisturbed is the secret to achieving the best crust on Pan-Fried Zucchini with Parmesan.

Can I use pre-shredded Parmesan?

Freshly grated is always best for flavor and melt, but if you’re in a rush, good-quality pre-shredded Parmesan will do. Avoid the pre-grated powdery kind for this recipe, as it can be too dry and salty.

Final Thoughts

Whether you’re looking for a quick weeknight side or a veggie dish that steals the spotlight, you have to try Pan-Fried Zucchini with Parmesan. It’s simple, a little indulgent, and guaranteed to win over even the most skeptical eaters. I hope this recipe brings as much joy to your table as it does to mine!

Pan-Fried Zucchini with Parmesan Recipe

★★★★★

5 from 9 reviews

Author: Ella
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Pan-Fried Zucchini with Parmesan is a simple yet flavorful dish where zucchini slices are coated in flour, pan-fried until golden brown, and then topped with Parmesan cheese and fresh herbs.

Ingredients

Scale

Zucchini:

2–3 small or medium zucchini (between ½ – 1 inch in diameter, about 1 pound)

Other Ingredients:

½ onion (thinly sliced)
¼ cup flour (all-purpose, rice, or gluten-free)
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
2 whole peeled garlic cloves (lightly smashed)
½ lemon (cut into 4 wedges)
¼ cup Italian parsley or fresh basil (roughly chopped)
¼ cup grated Parmesan cheese

Instructions

Slice and Coat Zucchini: Slice the zucchini into thick coins, toss with flour, salt, and pepper.
Heat Skillet: Heat olive oil in a skillet and fry garlic cloves.
Fry Zucchini: Fry zucchini slices until golden brown on both sides.
Finish and Serve: Stir in herbs, transfer to a plate, sprinkle with Parmesan, squeeze lemon over, and serve hot.