I love fried veggies. The batter and the oil can get pretty heavy so I like to fry them up on the stovetop without either. These are simple ingredients that give a flavorful result.
My favorite fried veggie is zucchini and it’s so easy to whip up on the stovetop that if I’m in a hurry, I can eat a whole sliced fried zucchini for dinner and be completely satisfied. (Which I have done twice this week after picking up zucchini on the dollar basket to Jebbia’s.)
I like my veggies tender-crisp so I cut the zucchini a little thicker. Don’t think of breaded, bar food fried zucchini with this recipe. Though if that’s what you are going for, same process, just use breadcrumbs instead of the shredded pork.
This tricky part is making sure they are crisp and browning on one side before you turn them. Since the center of the pan is hotter, test those pieces first before filling the whole pan. I turn one or two at a time and I’m careful. It helps to keep the egg and cheese on the veggie.
Ingredients:
- 1 medium to large zucchini
- 1 egg
- 1/2 stick butter
- 1/2 cup of shredded or grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic salt
Directions:
- Heat butter in a large skillet over medium high heat.
- Cut zucchini in slices.
- Mix 1 egg, cheese and seasoning in a bowl.
- Dip slices in the mixture and place them in the pan with butter so they are not touching.
- Wait for 1-2 minutes and check the bottom of the pieces in the center of the pan to see if they have started to brown.
- Once the center pieces start to brown on the bottom, flip them all over, from the inside of the pan to the outside.
- Wait another 1-2 minutes and check the bottom of the pieces in the center of the pan to see if they are brown.
- Once the center pieces start to brown, take them out of the pan and place them on a plate.
- Serve with a side of ranch or marinara sauce.
Enjoy!
