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.

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.

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.

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.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED

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

Print

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

Ingredients

• 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

Instructions

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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