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Zucchini with egg in a frying pan

Pan-Fried Zucchini with Egg

Cheap, easy, and made from simple pantry staples — perfect for the whole family! Pan-fried zucchini with egg is a quick, no-fuss dish you can serve as an appetizer or a light meal on its own. Even a first-time cook can pull it off, and it's especially handy at the height of zucchini season.

Snezhana

Recipe author

Composition / ingredients

Servings:

Zucchini

Egg

All-purpose flour

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 54 % 13 g

Carbohydrates 33 % 8 g

149 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you fry zucchini with egg? Start by prepping your ingredients. Young zucchini work best here — they have tender skin and haven't developed a seedy core yet. Wash the zucchini and trim off both ends. Slice into rounds no thicker than about 1/4 inch (0.5 cm). If the zucchini is large, cut the rounds into halves or quarters so they're easier to fit in the pan.
Step 2:

Crack the egg into a small bowl and add a pinch of salt and a pinch of ground black pepper. If you like a little kick, feel free to add other seasonings, spices, or a bit of grated garlic. Whisk the egg with a fork or hand whisk until the white is fully broken up and the mixture is smooth. Spread the flour out on a shallow plate.
Step 3:

Pour vegetable oil into the pan for frying. Add enough so the zucchini pieces sit about halfway submerged — this lets them fry up evenly without scorching, since flour hitting a dry pan burns fast and will ruin the flavor of the dish. Dip each zucchini round into the beaten egg, coating it completely.
Step 4:

Next, drop the zucchini into the plate of flour and turn it to coat on all sides.
Step 5:

Lay the batter-coated zucchini into the hot oil. Fry each batch over medium heat until golden brown, then flip and fry the other side the same way.
Step 6:

For soft, juicy zucchini inside, cover the pan with a lid and cook a few minutes longer, then remove the lid. That said, you may want to skip the lid — the steam can soften that crispy crust. Slicing the zucchini into thin rounds in the first place helps them cook through without it. Transfer the finished zucchini to a paper-towel-lined plate to soak up the excess oil.
Step 7:

The dish is ready. Serve the egg-fried zucchini with a dipping sauce, mayo, or sour cream, alongside fresh vegetables and bread. Enjoy!

Which zucchini work best? Go for young ones with tender skin. Wash and peel them, though very thin skin doesn't need to be removed. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best for frying, and which to avoid altogether, read more here.
One tip: the wrong pan can ruin even the best recipe. For everything you need to know about choosing the perfect pan for different dishes, read more here.