Zucchini, Breaded

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

3 zucchini, approx. 1 kg
1 cup flour (whole wheat flour)
3 egg (s)
Oil for deep-frying

Instructions

Remove the stalk from the zucchini, wash, dry and, if possible, cut lengthways into approx. 2 - 3 mm thin slices. Put the flour in a deep plate. Whisk the eggs, season with salt and pepper.
Heat plenty of oil in a pan. Turn the zucchini slices first in the flour, then in the egg and fry until golden brown on both sides in the hot oil.
Can be served as a side dish or as a vegetarian meal with a salad and yoghurt sauce or tzatziki.
Note: If the slices are cut too thick, the breading will cook faster than the zucchini. However, I prepared the recipe with children and the zucchini were cut across into finger-thick slices and everyone still tasted it really good. I did have plenty of oil in a deep pan though.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.