These Crispy Zucchini Rounds are seriously one of the best ways to enjoy zucchini. We´re talking a big punch of flavors, super easy to make and made with the simplest ingredients. But the best part? The zucchini is nice & firm with absolutely no mush.
The secret to giving zucchini that incredible firm texture, is to salt the slices of zucchini and then resting them for 30 minutes. This will extract all the water out of the zucchini, that way when you cook it, it doesn’t get mushy.
What gives these zucchini rounds that incredible crispy texture is the bread crumbs. You can easily make this recipe gluten free by using gluten free bread crumbs. I also added a splash of EVOO to help crisp up the zucchini.
TIPS & TRICKS to Make this Recipe: Important to use a medium heat when cooking the zucchini rounds. That way the bread crumbs don´t brown to quickly and the zucchini fully cooks through.
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Watch the Video Below on How to Make these Crispy Zucchini Rounds
Crispy Zucchini Rounds
- 2 zucchini
- 2 tbsp extra virgin olive oil 30 ml
- 3/4 cup plain bread crumbs 90 grams
- 1/2 tbsp garlic powder 2.37 grams
- 1/2 tbsp dried oregano 1.52 grams
- pinch sea salt
- dash black pepper
Wash & pat dry the zucchini, then cut each one into rounds that are 1 cm thick which is a little over a 1/4 inch thick
Place the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, season with sea salt on both sides and let them sit for 30 minutes, this will help remove the excess water from the zucchini so it does not get mushy when cooked
After 30 minutes transfer the slices of zucchini over a dishcloth, once again in a single layer, gently pat dry and then season with black pepper just on one side
Add in 3/4 cup bread crumbs into a shallow bowl, along with 1/2 tbsp garlic powder, 1/2 tbsp dried oregano and 1/4 tsp sea salt, mix together
Heat a large nonstick fry pan with a medium heat
While the pan is heating, coat each slice of zucchini in the bread crumb mixture, making sure each slice is evenly coated all around
Once the pan is hot, add in 1 tbsp of extra virgin olive oil and immediately add in the coated slices of zucchini, all in a single layer (cook in batches), after 2 1/2 to 3 minutes flip the slices of zucchini to cook the other side, after another 2 1/2 to 3 minutes remove the slices of zucchini and transfer into a wirerack, cook the next batch in the same way
Once all the slices of zucchini are done, transfer them into a serving dish and serve at once, enjoy!
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