Crispy Fried Zucchini with Homemade Marinara
These Crispy Fried Zucchini Rounds are on repeat all summer long! They're coated in a flour mixture with Pecorino Romano, fried until golden brown, and then topped with more cheese and -- my favorite part -- fresh lemon zest! Enjoy with my easy homemade marinara sauce for a delicious summer appetizer!
Servings: 4 servings
Calories: 458kcal
Video
Equipment
Ingredients
For the Marinara
- 2 (28oz) cans DeLallo San Marzano Style Crushed Tomatoes
- 3 Tbsp extra virgin olive oil
- 1 onion, finely diced, about 1½-2 cups
- 2 cloves garlic, finely chopped
- ¼ cup tightly packed fresh basil leaves, whole
- 3 sprigs fresh oregano, leaves finely chopped
- 1 tsp kosher salt, plus more to taste
- 1-2 tsp granulated sugar, optional
For the Fried Zucchini
- 2-3 large zucchini, cut into rounds about ¼-½-inch thick (not paper thin!)
- 1 large egg
- ¼ cup milk, any kind
- 1 cup all-purpose flour
- ½ cup grated Pecorino Romano
- 1 tsp onion salt
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1-2 cups neutral oil or enough to come up about ½-inch in a skillet
- For serving: fresh lemon zest, grated Pecorino Romano, flaky sea salt, and fresh basil
Instructions
- Sauté the aromatics. Heat 3 Tbsp olive oil over medium heat in a large non-reactive pot. Add diced onion, then cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add 2 cloves of chopped garlic, then cook for 1 minute more.
- Add the tomatoes. Add 2 (28oz) cans DeLallo San Marzano Style Crushed Tomatoes. When the sauce begins to simmer, add ¼ cup basil leaves (whole or chopped) and chopped oregano leaves. Season with 1 tsp kosher salt then simmer for 20 minutes. Taste and adjust the seasoning as needed. For a slightly sweet marinara sauce, stir in 1-2 teaspoons of sugar.
- While the sauce is simmering, make the zucchini. Setup 2 bowls for dredging. In the first, whisk together 1 large egg and ¼ cup milk. In the second, combine 1 cup of all-purpose flour, ½ cup grated Pecorino Romano, 1 tsp onion salt, ½ tsp kosher salt, and ¼ tsp black pepper. Next, dredge the zucchini rounds first in the flour mixture, then the egg mixture, then back to the flour mixture. Be sure to coat thoroughly on all sides during all steps. Transfer to a wire rack, then repeat with remaining zucchini.
- Fry the zucchini. Heat until neutral oil in a large skillet to come up about ½-inch. Set it over medium-high heat until it reaches about 375F. Working in batches, carefully lower a few of the zucchini into the hot oil. Cook for 1-2 minutes per side, or until golden brown. Immediately transfer to a wire rack and sprinkle with flaky sea salt.
- Finish, then serve! Transfer the fried zucchini to a serving bowl, then sprinkle with fresh lemon zest, grated Pecorino Romano, and whole or thinly sliced basil leaves. Enjoy immediately with marinara sauce!
Notes
- Nutrition facts are an estimate based on using 1 cup of oil to fry. There will be a lot of leftover marinara sauce, but this can be stored and kept in a refrigerator for up to 2 weeks.
- Make-ahead: You can bread the zucchini a couple hours in advance before frying. Arrange them on a wire rack on top of a baking sheet to avoid them sticking. You can do this 2-3 hours before cooking.
- Store leftovers in an airtight container in a refrigerator for up to 3 days. Reheat them in an oven preheated to 375°F (190°C) for 10 minutes until crispy again, then enjoy with cold or warmed up marinara sauce.
- Fried zucchini is best enjoyed fresh, but you can freeze them if necessary. Arrange the fried zucchini slices in a single layer on a baking sheet, then freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Reheat directly from frozen in a preheated oven at 400°F (200°C) for 15-20 minutes.
Nutrition
Calories: 458kcal | Carbohydrates: 64g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 2166mg | Potassium: 1740mg | Fiber: 11g | Sugar: 25g | Vitamin A: 1426IU | Vitamin C: 68mg | Calcium: 361mg | Iron: 8mg
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