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Fried Zucchini | Can't Stay Out of the Kitchen | this is the most delicious way to serve #zucchini. It's quick & easy & absolutely mouthwatering. #GlutenFree #SideDish #FriedZucchini #GlutenFreeSideDish #Southern #cornmeal #SouthernSideDish

Fried Zucchini

Teresa Ambra
Fried Zucchini is one of our favorite ways to eat zucchini. It's so mouthwatering and a terrific side dish option when you have a lot of zucchini on your hands. This quick and easy 5-ingredient veggie side dish has a wonderful, savory flavor. This delightful recipe is gluten free.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Veggie Side Dish
Cuisine American
Servings 6
Calories 121 kcal

Equipment

  • 1 extra large skillet or griddle
  • 1 small bowl
  • 1 sharp knife to slice zucchini
  • measuring spoons

Ingredients
  

  • 3 medium zucchini washed
  • 1/2 to 3/4 cup cornmeal
  • 3 tbsp. unsalted butter or more, as needed
  • 1/2 tsp. Salt and pepper as desired

Instructions
 

  • Heat about 1 tablespoon butter in a cast-iron skillet, other large skillet or griddle.
  • Place cornmeal in small bowl.
  • Wash zucchini. It is okay to leave a little water on it because it makes the cornmeal adhere to the zucchini better.
  • Dredge zucchini slices into cornmeal to cover completely on one side.
  • Turn zucchini slices over and coat other side with cornmeal.
  • Place in skillet.
  • Cover with lid.
  • Cook about 8-10 minutes until the bottoms are light-to-medium brown.
  • Turn zucchini slices over with a fork.
  • Replace lid cover.
  • Cook an additional 5-10 minutes or until bottoms are lightly browned.
  • Remove to medium-sized paper towel-lined platter.
  • Heat another tablespoon and repeat the process twice.
  • Season with salt and pepper, as desired.

Notes

NOTE: You can usually fit one sliced zucchini in a 10-inch skillet, so you will need to sauté 3 batches of zucchini, each with a tablespoon of butter, until all 3 zucchinis are used. (You can also use multiple skillets or fry on a griddle to speed things up).
 
NOTE: This is equally good substituting yellow squash or peeled eggplant, or mixing any combination of all three.
 
NOTE: This recipe can easily be made vegan by using avocado oil or coconut oil to replace the butter.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 121kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 9mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 381IUVitamin C: 18mgCalcium: 18mgIron: 1mg
Keyword gluten free, side dish, vegetable, zucchini
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