The breaded zucchini in a pan are delicious, flavorful, and very easy to prepare. Like the sautéed zucchini and the zucchini in a pan, they are ideal for accompanying meat and fish dishes or for enhancing a vegetarian buffet. With the summer heat, we avoid using the oven unless absolutely necessary, but if you prefer, you can cook them in the oven or air fryer.
The ingredients you need to make them are few and easy to find, plus being in the peak season their flavor is more intense and the texture is firmer and more compact, characteristics that make zucchini-based dishes much tastier.
This preparation is a perfect balance between lightness and taste thanks to the quick cooking in a pan and the crispy breading that gives a pleasant sandy texture.
The toasted breadcrumbs along with the parmesan give the zucchini a rustic and fragrant note without overpowering its delicacy. A perfect side dish for those who want to bring to the table an economical and simple but tasty and irresistible dish.
What is the secret to obtaining a tasty crispy crust? As I mentioned in the article about zucchini in a pan, when you cook them, do not add water and do not cover them with the lid otherwise they will stew and become soft.
To have crispy zucchini, sauté them over medium heat, stirring often. When they reach the desired degree of doneness, add the breadcrumbs and grated parmesan, mix quickly and increase the heat. The rise in temperature will brown the bread on contact with the hot oil present in the pan and on the zucchini creating a tasty crispy crust. The cooking time depends on the moisture present in the vegetables, so try to use fresh and firm zucchini, usually, two minutes are enough in which you have to stir them often to prevent them from burning.
Use a large pan so they don’t overlap, they will cook faster and more evenly. Avoid thin pans because they have a very violent heat conduction and tend to burn the contents.
Try also the other zucchini-based recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
- Energy 83.63 (Kcal)
- Carbohydrates 6.91 (g) of which sugars 0.43 (g)
- Proteins 4.05 (g)
- Fat 5.19 (g) of which saturated 1.15 (g)of which unsaturated 0.58 (g)
- Fibers 1.37 (g)
- Sodium 279.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs zucchini
- 4 tbsps extra virgin olive oil
- 2 cloves garlic
- 4 tbsps breadcrumbs
- 2 tbsps grated parmesan
- to taste salt
- to taste pepper
- herbs (optional)
Tools
- 1 Pan large
- 1 Cutting board
Procedure
Wash the zucchini thoroughly, remove the ends and cut them into 1.5 cm cubes.
Peel the garlic, cut the cloves in half, and remove the inner sprout if present.Grate the parmesan.
If you want to use herbs, choose the ones you prefer, wash, dry, and finely chop them. I did not add any.
Tip: don’t use too much oil and don’t add too much bread, otherwise the breading will tend to come off the zucchini. There should be a proper balance.
Sauté the garlic cloves with the oil in the pan over not too high a flame, it’s essential that the garlic cloves do not burn otherwise they will ruin the preparation.
As soon as they are lightly golden, remove them and add the diced zucchini. Sauté them for 10 minutes over medium flame, stirring often, they will remain slightly crunchy on the outside. Adjust with salt and pepper.
If you want firm, flavorful zucchini, do not add water and do not cover them, otherwise they will become soft.
When the zucchini reach the desired degree of doneness, add the breadcrumbs and grated parmesan, mix quickly and increase the heat, sauté the zucchini for a couple of minutes, stirring them very often, this way you will create a tasty crunchy crust (be careful not to burn them), turn off the stove.
If you want to add herbs, do it always at the end of cooking, otherwise, they will tend to become dark and bitter. I left them natural.
The breaded zucchini in a pan are ready to serve.
Tips
Storage
You can store the breaded zucchini in a pan in the refrigerator for 2/3 days. The breading will inevitably become softer.
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FAQ (Questions and Answers)
What is the secret to obtaining a tasty crispy crust?
As I mentioned in the article on zucchini in a pan, when you cook them, do not add water and do not cover them with the lid otherwise they will stew and become soft.
To have crispy zucchini, sauté them over medium heat, stirring often. When they reach the desired degree of doneness, add the breadcrumbs and grated parmesan, mix quickly and increase the heat, the rise in temperature will brown the bread on contact with the hot oil present in the pan and on the zucchini creating a tasty crispy crust. The cooking time depends on the moisture present in the vegetables, so try to use fresh and firm zucchini, usually, two minutes are enough in which you have to stir them often to prevent them from burning.
Use a large pan so they don’t overlap, they will cook faster and more evenly. Avoid thin pans because they have a very violent heat conduction and tend to burn the contents.How to cook breaded zucchini in the oven?
If you want to cook them in the oven, the procedure varies, after cutting the zucchini into cubes, place them in a bowl, add the oil, and mix well, add salt, pepper, breadcrumbs, and parmesan, mix everything so they are coated with a layer of breading and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 356/374°F for 15 minutes. If you want to create a crispy crust during the last 3 minutes of cooking, turn on the grill.How to cook breaded zucchini in an air fryer?
If you want to cook them in the oven, the procedure varies, after cutting the zucchini into cubes, place them in a bowl, add the oil and mix well, add salt, pepper, breadcrumbs, and parmesan, mix everything so they are coated with a layer of breading and place them in the air fryer basket lined with the appropriate parchment paper.
Cook at 356/374°F for about 13 minutes, the cooking time depends on the power of your air fryer.
