Spain on a Fork > All Recipes > Tapas > Spanish Calabacín Rebozado | One of the BEST Zucchini Recipes EVER
All Recipes, Tapas / September 8, 2023

Spanish Calabacín Rebozado | One of the BEST Zucchini Recipes EVER

This Spanish Calabacín Rebozado, roughly translated to battered zucchini, is possibly the best zucchini dish I have ever tasted. It´s packed with simple yet delicious flavors, made with basic ingredients and done in just 30 minutes.

Spanish Calabacín Rebozado
You can serve this dish as a tapas appetizer, like they do in Spain, or even as a side dish, next to some roasted potatoes and grilled fish. Either way, enjoy this dish next to a crunchy baguette and a chilled beer for the ultimate experience.

Spanish Calabacín Rebozado
It took me 2 to 3 minutes per side to perfectly fry the slices of zucchini. Of course every pan and stove top heats differently. So it might take you 1 minute less or 1 minute more. Either way, make sure to cook in batches to not overcrowd the pan.

Spanish Calabacín Rebozado

TIPS & TRICKS to Make this Recipe: As you finish each batch of zucchini, you can add into a preheated oven at its lowest setting. This will keep the fried slices of zucchini warm while you cook the rest of the batches.

Spanish Calabacín Rebozado

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Calabacín Rebozado

Spanish Calabacín Rebozado (Battered Zucchini)

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 220 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 1 zucchini
  • 1/2 cup all purpose flour 60 grams
  • 2 eggs
  • 2 tbsp chopped parsley 8 grams
  • 3 cloves garlic
  • pinch sea salt
  • dash black pepper


  1. Cut the zucchini (washed & dried) into thin rounds that are a 1/4 inch (.635 cm) thick, then add the slices of zucchini into a colander with a plate underneath, season with sea salt and gently mix the zucchini so it´s all coated in the salt, set aside

  2. Meanwhile, crack the eggs into a bowl, add in the chopped parsley, finely grate in the garlic (you can also mince the garlic if you like) and season with sea salt & black pepper, whisk together until well mixed

  3. Heat a large fry pan with a medium heat and add in the olive oil

  4. While the oil is heating, transfer the slices of zucchini over some paper towels, all in a single layer, pat completely dry, then coat each slice of zucchini in all purpose flour and then into the egg wash

  5. Once the oil is nice and hot, start adding the coated slices of zucchini, all in a single layer, cook in batches, fry for 2 to 3 minutes per side or until golden fried, then remove and add into a plate with paper towels

  6. Once all the zucchini has been fried up, transfer into a serving dish, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Calabacín Rebozado (Battered Zucchini)
Amount Per Serving
Calories 220 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 82mg27%
Sodium 328mg14%
Potassium 195mg6%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 385IU8%
Vitamin C 12mg15%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Spanish Calabacín Rebozado (Battered Zucchini) – Find and share everyday cooking inspiration on Allrecipes

    […] Side Dish Cuisine Spanish Prep Time 15 minutes Cook Time 15 minutes Servings 4 Calories 220 kcal Author Albert Bevia @ Spain on a […]

    07 . Feb . 2024
  2. Trevor


    10 . Sep . 2023
    • Spain on a Fork

      Muchas gracias! Saludos 🙂

      10 . Sep . 2023
  3. Ramya

    Cant wait to make this soon for me i love zucchini soooooooooo much i never had spanish calabacin rebozado before perfect for my after office snacks ove your recipes as always brightens up my day everyday after work

    08 . Sep . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      08 . Sep . 2023

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