Cheesy Pan-Fried Zucchini
My husband is from the South and had mentioned these a few times already”
This recipe is a quick and easy way to enjoy the delicious flavor of zucchini.
The pan-fried zucchini rounds are crispy on the outside and tender on the inside, and the cheesy topping adds a delightful touch of richness.
Ingredients:
Ingredient Quantity
Zucchini, sliced into rounds 2 medium
Olive oil 2 tablespoons
Salt and pepper To taste
Shredded mozzarella cheese 1/2 cup
Grated Parmesan cheese 1/4 cup
Chopped fresh parsley (for garnish) 1 tablespoon
Prepare the zucchini: Wash the zucchini and slice into 1/4-inch thick rounds. Sprinkle with salt and pepper.
Cook the zucchini: Heat olive oil in a large skillet over medium heat. Add zucchini slices and cook for 2-3 minutes per side, or until golden brown and tender.
Add the cheese: Reduce heat to low. Sprinkle mozzarella and Parmesan cheese over zucchini rounds. Cover and cook for 1-2 minutes, or until cheese is melted and bubbly.
Serve: Transfer zucchini rounds to a serving platter and garnish with chopped fresh parsley. Serve immediately.
Variations and Tips for the Best Cheesy Pan-Fried Zucchini
This Cheesy Pan-Fried Zucchini is a crowd-pleasing side that’s simple enough for a weeknight dinner, but satisfying enough to impress.
Whether you’re using up a garden bounty or just need a quick veggie fix, these helpful tips and creative variations will make your zucchini shine every time.
Delicious Variations to Try
1. Southern-Style with a Kick:
For a true Southern flair, sprinkle a little Cajun seasoning or Creole spice blend on the zucchini rounds right after seasoning with salt and pepper.
This adds a warm, smoky heat that pairs beautifully with the melted cheese.
2. Garlic Butter Zucchini:
Melt a tablespoon of butter in the olive oil and add 2–3 cloves of minced garlic just before adding the zucchini.
Let it infuse for 30 seconds to a minute—this adds deep, savory flavor and makes the whole kitchen smell amazing.
3. Breaded and Crispy:
For a crunchier texture, dredge each zucchini slice in a light coating of flour or seasoned breadcrumbs before frying.
You can also dip the slices in beaten egg and coat with panko for extra crunch. Finish with cheese as usual.
4. Cheese Swaps:
Mozzarella and Parmesan are a classic combo, but feel free to experiment!
Sharp cheddar adds a tangy richness, while Monterey Jack melts beautifully and adds a creamy touch.
For something different, try a sprinkle of crumbled feta or goat cheese after frying.
5. Herb Enhancements:
Fresh parsley is light and bright, but you can also garnish with chopped basil, chives, or thyme for a different herbaceous twist.
Dried Italian herbs can also be added directly to the zucchini as it cooks.
6. Spicy Zucchini Bites:
If you like heat, add red pepper flakes during the cheese-melting step, or serve the finished dish with a side of spicy ranch, hot sauce, or even sriracha mayo for dipping.
7. Make it a Main Dish:
Serve over buttered grits, alongside fried eggs, or even on top of creamy polenta to turn this side into a satisfying Southern-inspired meal.
Tips for Perfect Results Every Time
1. Slice Evenly for Even Cooking
Try to keep your zucchini slices about 1/4 inch thick. If they’re too thin, they’ll burn quickly; too thick, and they’ll stay too firm in the center.
A mandoline makes this easier if you want uniform results.
2. Avoid Soggy Zucchini
Zucchini holds a lot of moisture. Before frying, pat the slices dry with paper towels to help them crisp up in the skillet.
This also helps prevent excess splattering when the zucchini hits the hot oil.
3. Don’t Overcrowd the Skillet
Give the zucchini enough space in the pan so they can brown instead of steam.
Work in batches if necessary, especially if you’re using a smaller skillet.
4. Control the Heat
Cook over medium heat. Too hot, and the zucchini will burn on the outside before becoming tender.
Too low, and they’ll become soggy rather than golden. If you’re using a cast iron skillet, keep an eye on the heat level and adjust as needed.
5. Use a Lid for Cheese Melting
After sprinkling the cheese on top, lower the heat and cover the skillet for 1–2 minutes.
This traps the steam and helps melt the cheese evenly, creating that irresistibly gooey, bubbly topping.
6. Serve Immediately
Like most pan-fried foods, this dish is best enjoyed fresh from the skillet, when the edges are still crisp and the cheese is perfectly melted.
If you’re cooking for a crowd, keep the cooked zucchini warm in a low oven (around 200°F or 90°C) while you finish the rest.
7. Great for Meal Prep—But Reheat with Care
While these are best served fresh, leftovers can be stored in an airtight container for up to 2 days.
Reheat in a hot skillet or air fryer to bring back some crispness—avoid the microwave if possible, as it can make them soggy.
With these variations and tips, you can take a simple dish of zucchini and turn it into something truly special.
Whether you like it classic, spicy, garlicky, or cheesy to the max, there’s no wrong way to make this Southern favorite your own!
How to Store Cheesy Pan-Fried Zucchini
While this dish is best enjoyed fresh and hot from the skillet, you can store leftovers if needed. Here’s how to keep your cheesy zucchini rounds tasting their best:
Refrigerating
Cool completely before storing to prevent sogginess.
Transfer the zucchini slices to an airtight container, placing a sheet of paper towel between layers if stacking to absorb excess moisture.
Store in the refrigerator for up to 2–3 days.
Reheating
To bring back some of the original crispiness, avoid the microwave. Instead, try one of these methods:
Skillet: Heat a small amount of oil in a nonstick pan over medium heat. Add zucchini rounds in a single layer and cook for 1–2 minutes per side until warmed through and slightly crispy again.
Oven or Toaster Oven: Preheat to 375°F (190°C) and place zucchini on a parchment-lined baking sheet. Bake for 5–7 minutes, or until hot and slightly crisp.
Air Fryer: Reheat at 350°F (175°C) for 3–5 minutes. This works well for restoring texture without drying out the cheese.
Freezing (Not Recommended)
Zucchini has a high water content, and once cooked, it doesn’t freeze well. Freezing may cause the rounds to become mushy when thawed. If you must freeze, place them on a parchment-lined tray in a single layer, freeze until solid, then transfer to a freezer bag. Reheat directly from frozen using the oven or air fryer—but be aware the texture will be much softer.
Pro Tip:
If you’re planning ahead, it’s better to prep the zucchini slices in advance (washed, dried, and sliced) and store them raw in the fridge. That way, you can fry them up fresh for the best texture and flavor!
Nutritional Information
Each serving of this Cheesy Pan-Fried Zucchini (based on 4 servings total) contains approximately 150 calories.
You’ll get about 11 grams of fat, including 3.5 grams of saturated fat, along with 6 grams of carbohydrates, 1.5 grams of dietary fiber, and 2 grams of natural sugars.
Each serving also provides around 6 grams of protein, 250 mg of sodium, and 15 mg of cholesterol.
This dish is a good source of calcium (around 15% of the daily recommended intake), and also offers Vitamin C (about 20% DV), along with smaller amounts of Vitamin A and iron.
It’s naturally low in carbs, gluten-free, and rich in healthy fats thanks to the olive oil and cheese.
It’s a great side dish for those following a lighter or low-carb diet without sacrificing flavor.
Tip: To reduce calories or fat, use part-skim mozzarella or a smaller amount of cheese without losing too much flavor.
