Zucchini Fritti Recipe
Crispy breaded zucchini served with marinara
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Zucchini Fritti
For the Marinara Sauce
Method
For the Zucchini Fritti
- 1
Prepare the Zucchini
Wash and trim the ends of the zucchinis. Cut them into 1/4-inch thick slices.
- 2
Set up the Breading Station
In three separate bowls, place the flour in the first bowl, beaten eggs in the second, and a mixture of breadcrumbs, grated Parmesan cheese, salt, and black pepper in the third.
- 3
Bread the Zucchini
Dip each zucchini slice into the flour, then into the egg, and finally coat it with the breadcrumb mixture. Make sure each slice is evenly coated.
- 4
Fry the Zucchini
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the breaded zucchini slices in batches. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
For the Marinara Sauce
- 5
Sauté the Garlic
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 6
Cook the Sauce
Add the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir well and let it simmer for about 15 minutes, stirring occasionally.
- 7
Add Fresh Basil (Optional)
If using, stir in the chopped fresh basil just before serving the sauce.