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My family’s old-favourite appetizer: Parmesan-crusted zucchini with aioli and tomatoes. These crispy zucchini bites are perfect for snacking or serving at your next gathering. They’re so good, that everyone will be asking you for the recipe (that’s what happens when I make them).
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes To Try
This crispy fried zucchini recipe is an old favourite made in my family by multiple generations. Over the years of making it in my kitchen, I’ve added a few twists like adding Parmesan cheese to the crispy coating. It’s a true cooked and loved recipe, a real crowd-pleaser.
You get bite-sized pieces of zucchini, fried until crispy on the outside and tender on the inside. These are served with a dollop of simple aioli and either sliced or diced tomatoes. You can do these as circle slices or more elongated pieces, like the ones I made for these photos and the video.
If you’re looking for new zucchini recipes to try or you already love fried zucchini but looking for a new twist, make sure to try these delicious Parmesan-crusted zucchini bites. Perfect as an appetizer dish or finger food, and as a vegetable side dish.
👩🍳 If you like cooking with zucchini, check out my high-protein zucchini slice, this healthy garlic shrimp zucchini noodle pasta, this quick and easy zucchini egg scramble, and check out this collection of summer squash and zucchini recipes for more ideas.
What You’ll Need
Here is what you’ll need for this Parmesan crusted zucchini with aioli and tomatoes recipe. Find the full measurements in the recipe card below.
- Zucchini: Grey or green zucchini or any summer squash really.
- Crusting Mix: Parmesan cheese, breadcrumbs, salt, pepper, flour, egg, and milk. You can use gluten-free crumbs for this recipe.
- Cooking Oil: Olive oil.
- Aioli: Mayonnaise, plain yoghurt, and fresh garlic. Feel free to use store-bought aioli to save time.
- Toppings: Fresh tomatoes (diced or sliced), parsley, or basil.
Watch The Video
How To Make Parmesan Crusted Zucchini Bites
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Slice zucchini into 0.5cm thick pieces.
- Salt zucchini slices, let sit for 5 minutes, then blot dry.
- Prepare three bowls: flour, egg and milk mixture, and Parmesan breadcrumbs mix.
- Coat zucchini slices: flour, then egg mixture, then Parmesan mix.
- Heat olive oil in a frying pan, and cook zucchini slices until golden brown, about 3-4 minutes per side.
- Make the aioli: mix mayonnaise, yoghurt, and garlic.
- Dice tomatoes and chop parsley.
- Serve zucchini with aioli and tomatoes on top, garnished with parsley.
Recipe Tips
- Use gluten-free breadcrumbs if needed.
- Let the zucchini crust cook to golden brown and crispy before turning, otherwise it can stick and peel away from zucchini.
- Maintain the right oil temperature in the pan (medium-high heat). It shouldn’t get too hot or cool down too much.
- Use a spatula and fork for easy flipping.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.
Serving Suggestions
Serve these zucchini bites hot and crispy, topped with aioli and fresh tomatoes. They’re great as finger food, appetizers, or even a veggie side dish. Pair with a light, fresh salad for a complete meal and some protein for a complete meal. PS. These are yummy cold, too!
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Craving a delicious appetizer? Try these Parmesan-crusted zucchini bites with aioli and tomatoes! Crispy, cheesy, and paired with a garlicky aioli, they’re a hit every time. This is a family recipe that I know you will love.
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Slice zucchini into 0.5cm thick pieces. I like going lengthways but you could also do circles or oval slices. Lay the pieces out on a tray or board and spray the zucchini with a little salt. Allow to sit for 5 minutes, this will draw out some of the moisture.
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Use a paper towel to blot the zucchini to absorb some of this excess water and to tone down the salt.
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Set up the crusting mixtures: 1 bowl with Parmesan, breadcrumbs, salt, and pepper, 1 bowl with flour, and 1 bowl with egg and milk whisked together.
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Dust each slice of zucchini in flour, then dip in the egg mixture and then toss in the Parmesan crumbs until well coated. Press the coating into the zucchini with your fingers. Place coated slices back on the board.
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Heat a large frying pan over medium-high heat (7 out of 10 on induction). Add about 2-3 tablespoons of olive oil, there should be a thin layer. Once hot, add half of the slices to the pan without overlapping them. Cook for 3-4 minutes each side or until golden brown. You may need to move pieces around to get even browning.
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Once the first batch is done, add another 1-2 tablespoons of olive oil and repeat with the second batch.
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While the zucchini is cooking, whisk the aioli with mayo, yoghurt, and minced garlic and set aside.
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Cut tomatoes into quarters and remove the seeds. Dice into cubes and set aside.
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Arrange fried zucchini on a platter and spear a little aioli on each piece, about 0.5 teaspoons each. Top with a few diced tomatoes and sprinkle fresh parsley over the top.
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Serve as soon as possible while the zucchini is nice and crispy. The dish is just as tasty when cooled but the crispiness of the zucchini is not the same.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.
- Use gluten-free breadcrumbs if needed.
- When cooking the zucchini, let the crust brown and get crispy while cooking before turning.
- Maintain the right oil temperature: not too hot, not too cold.
- Use a spatula and fork for easy flipping.
Serving: 8servings | Calories: 224kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 506mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 122mg | Iron: 1mg