Zucchini Parmesan with Lemon
Crispy, golden, and bursting with fresh flavors, Zucchini Parmesan with Lemon is a delightful twist on a classic comfort food. This quick and easy recipe (ready in just 35 minutes!) features tender rounds of zucchini, perfectly breaded with a crispy coating of Parmesan cheese and breadcrumbs, then pan-fried to perfection. The finishing touch? A zesty burst of lemon juice and zest, adding a bright, citrusy flair to every bite. Perfect as a light appetizer, side dish, or vegetarian main course, this dish is as versatile as it is delicious. Pair it with fresh parsley for a pop of color and extra freshness. Whether you're craving comfort food with a fresh twist or looking to showcase summer's best produce, this recipe is sure to impress! Keywords: Zucchini Parmesan, lemon zest, vegetarian dinner, crispy zucchini recipe.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 large lemon (zested and juiced)
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim the ends of the zucchini and slice each one into 1/4-inch thick rounds.
Place the zucchini slices in a colander and toss with 1 teaspoon of salt. Let them sit for 10 minutes to draw out water, then pat dry with a clean towel.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and 3/4 cup of Parmesan cheese.
Dredge each zucchini slice in flour, then dip in the egg, and finally coat with the breadcrumb mixture. Press the coating gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded zucchini in batches, cooking for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Once all the zucchini slices are fried, transfer them to a serving platter and sprinkle with the remaining Parmesan cheese.
Zest the lemon over the zucchini, then drizzle with lemon juice for a bright, tangy flavor. Add a pinch of black pepper to taste.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 761 mg | 59% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
