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5 from 1 vote

Crispy Fried Zucchini with Marinara

Fresh zucchini breaded, seasoned, and fried to a golden crisp and served with a light, flavorful, versatile marinara dipping sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Sauce
Cuisine: American, Italian
Servings: 6 servings
Calories: 357kcal
Author: Callie




  • Cut the zucchini in half lengthwise and then cut in half again to shorten the halves. Use a mandolin or knife to thinly slice the zucchini. 
  • Pat the excess moisture off the zucchini after slicing it, sprinkle it with sea salt flakes, and cover it with a towel. The less water the zucchini has before frying, the better. Set aside to allow time for extra moisture absorption, and prepare marinara sauce
  • Combine tomato sauce, crushed tomatoes, granulated garlic, oregano, parsley, basil, chicken soup base, and sea salt flakes in a sauce pan.
  • Stir and leave it to simmer over low heat.
  • Add flour, Panko bread crumbs, regular bread crumbs, cayenne, sea salt flakes, paprika, parmesan, and fresh ground pepper to a medium sized bowl.  Stir well to combine.
  • Prepare egg wash by adding cold water water and eggs in a separate medium sized bowl and whisk together. Heat oil to 350°F over medium-low heat.
  • Fully submerge a slice of zucchini in the egg wash.  Allow some of the egg wash to run off, and then dip the zucchini slice in the breading/seasoning mix on both sides of the slice.  Immediately (and carefully) place the slice in the oil. Repeat for each slice and fry until golden brown on both sides.
  • Place the crispy fried zucchini on a folded paper towel on a plate.  This will absorb excess oil into the towel and prevent the fried slices from getting soggy.
  • Serve warm with marinara or tzatziki and ENJOY!

Marinara Dipping Sauce

  • Drizzle a small sauce pan with Extra Virgin Olive Oil to coat the bottom of the saucepan.
    *Normally, this would be where we'd sauté fresh garlic, but we removed it from this recipe because the sauce is being served with flavorful crispy, fried zucchini.
  • Add tomato sauce to the pan and allow it to get to a warm temperature.
  • Add crushed tomatoes, granulated garlic, parsley, basil, sea salt and chicken soup base to sauce pan. Stir well (so ingredients are distributed throughout) and allow it to simmer for at least 15 minutes (the longer the better). Stir frequently so the sauce does not burn.
  • Remove sauce from heat and allow it to cool a few minutes before serving.
  • Serve warm with Crispy Fried Zucchini


Serving: 1serving | Calories: 357kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1256mg | Potassium: 745mg | Fiber: 5g | Sugar: 10g | Vitamin A: 836IU | Vitamin C: 30mg | Calcium: 209mg | Iron: 4mg