I absolutely love fresh, homegrown zucchini!
When the plants start producing, however, it can be hard to keep up with using the bounty before it gets over-ripe or goes bad.
Therefore, I like to have a wide variety of recipes to choose from so we can eat tons of zucchini without getting sick of it.
Fried zucchini steaks is a family classic that I have loved since I was a child!
(I also love my zucchini pizza boat recipe for grilling season)
Fried zucchini steaks are quick and easy to make – and my husband thinks it smells like KFC! lol (I assume because I use canola oil to fry the zucchini steaks)
So let’s get started on this recipe!
I begin by slicing the zucchini into thick rounds.
Next, I beat an egg in a pie pan and coat one zucchini round at a time in the egg.
Then, I coat the zucchini round in flour.
Once I have about 4-5 zucchini steaks coated, I add them to a pre-heated pan with canola oil.
It should only be enough oil to cover the bottom of the pan; if you use too much, it will splatter and make a mess.
I salt and pepper the zucchini steaks as they fry and then flip them when they are golden-brown on the first side.
How long they should be cooked will depend on you; some people prefer them to be fairly crunchy, whereas other people like their zucchini steaks cooked until they are soft all the way through.
If you would like crunchy zucchini steaks, I recommend cooking them on higher heat so you still have a nice, golden crust on them – but with a shorter cook time.
If you would like them to be soft all the way through, you’ll likely want to cook them on a medium heat so you don’t burn the outsides while trying to get the insides nice and soft.
You can serve these zucchini steaks as a main course or as a side veggie.
Make sure to prepare lots if your family loves this dish as much as mine does! We rarely end up with leftovers!
Fried zucchini steaks go well with scalloped potatoes and dilly green beans for a garden fresh meal – or you can throw some actual steak into the mix!
1 large zucchini
1 egg, beaten
1/2 cup of flour
Salt & pepper to taste
Canola oil, as needed
Slice zucchini into thick rounds.
Coat zucchini in egg, then in flour.
Place in a pre-heated pan with canola oil over medium-to-high heat (depending on “doneness” desired).
Fry until golden-brown on both sides.
Add salt & pepper to taste.
Prep time: 5 minutes
Cook time: 10 minutes
What do you think?
Will you give this quick, easy – and yummy – recipe a try?
Drop a comment below!