Here’s a classic, crispy zucchini cutlets recipe—simple, savory, and great as a side or meatless main.
Zucchini Cutlets
Ingredients
- 2 medium zucchini
- Salt & black pepper
- 2 eggs
- ½ cup all-purpose flour
- 1 cup seasoned breadcrumbs (or panko)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Oil for frying (vegetable or olive oil)
Instructions
- Prep zucchini
- Slice zucchini lengthwise into ¼-inch thick slices.
- Lightly salt and let sit 10 minutes to draw out moisture.
- Pat very dry with paper towels.
- Set up breading station
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs, Parmesan, garlic powder, Italian seasoning, pepper
- Bread the zucchini
- Dredge slices in flour → egg → breadcrumb mixture.
- Press crumbs on firmly.
- Fry
- Heat oil in a skillet over medium heat.
- Fry cutlets 2–3 minutes per side until golden and crisp.
- Drain on paper towels.
- Serve
- Sprinkle with salt.
- Serve with marinara, ranch, or lemon wedges.
Baked Option (Lighter)
- Bake at 425°F (220°C) on a greased rack or sheet pan.
- Spray lightly with oil.
- Bake 20–25 minutes, flipping halfway.
Variations
- Add mozzarella on top and broil briefly
- Use Italian breadcrumbs for more flavor
- Make them air fryer–style (400°F for 10–12 minutes)
If you want, I can turn these into zucchini Parmesan or a Southern-style version.
