Tender zucchini gets the full Parm treatment in this easy, eye-catching Crispy Fanned Zucchini Parmesan dish. By fanning thin planks from a single stem, every slice crisps evenly, soaks up marinara, and melts beneath bubbly mozzarella. It’s everything you crave in classic eggplant or chicken Parmesan, only lighter, faster, and perfect for summer produce.
Why You Will Love This Cripsy Fanned Zucchini Parmesan Recipe
- Show-Stopping Presentation: The fan-out technique turns humble zucchini into an accordion of golden cutlets that looks gourmet on any plate
- Crispy Panko Crunch: Japanese breadcrumbs + grated Parmesan deliver unbeatable texture, without lengthy baking.
- 30-Minute Weeknight Winner: Microwave softening shaves prep time, while shallow frying keeps things quick.
- Low-Carb Italian Favorite: All the flavors of traditional Parm, but vegetarian-friendly.
- Versatile Marinara Base: Pair with jarred sauce for speed, or your own slow-simmered sauce, for extra depth.
Ingredients and Substitutions
- Zucchini: Easily substitute with yellow squash or Japanese eggplant. Timing, may vary.
- Flour: Use a gluten-free blend or fine almond flour instead.
- Panko: Swap for crushed pork rinds (keto) or seasoned Italian breadcrumbs.
- Parmesan: Pecorino Romano or grated Asiago provide a similar salty bite.
- Eggs & Cream: Replace with buttermilk, or plant-based milk + 1 tbsp flax meal (vegan).
- Marinara: Homemade tomato basil sauce, arrabbiata, or roasted red pepper sauce are great substitutes.
- Mozzarella: Replace with provolone slices, shredded pizza blend, or dairy-free mozzarella shreds.
How to Make Crispy Fanned Zucchini Parmesan
- Wrap each zucchini in a damp paper towel; microwave in 30 second intervals for about 2 minutes total, to soften.
- Trim the end. Working from the stem end, slice thin lengthwise planks without cutting through the stem, creating an attached fan.
- Lay fanned zucchini on paper towels to remove excess moisture.
- Prepare the dredge.
- Dredge each zucchini: coat in seasoned flour (lift each plank), dip in egg mixture, then press firmly into Panko, making sure crumbs fill every groove.
- Fry zucchini 2–3 minutes per side until deeply golden. Transfer to a rack set over a sheet pan; sprinkle lightly with salt.
- Spoon warmed marinara over each fried zucchini and top with 3 mozzarella slices.
- Broil until the cheese is melted and blistered.
- Garnish with torn fresh basil.
How to Serve and Store Leftovers
- Serve this Crispy Fanned Zucchini Parmesan alone, with a side salad, or atop spaghetti or zoodles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 400°F (200°C) oven or air fryer 5–6 minutes for best crispness.
- Freezing is not recommended.
Frequently Asked Questions
- Can I bake instead of fry? Yes—spray breaded zucchini with oil and bake at 425 °F / 220 °C on a wire rack for 15 minutes, flip, bake 10 minutes more, then top and broil.
- Is this gluten-free friendly? No, not as the recipe is written. For a gluten-free Crispy Fanned Zucchini Parmesan, use almond flour and gluten-free Panko. Also, verify the sauce and cheese labels.
- Can I prep ahead? Fan, bread, and refrigerate zucchini (un-fried) up to 6 hours. Fry and finish with sauce/cheese just before serving for max crunch.
More Zucchini Recipes to Love
- Stuffed Zucchini Boats
- Fried Zucchini and Eggplant Caprese Stacks
- Pasta with Grated Zucchini
- Crispy Italian Zucchini Fritters
- How to Make Crispy Fried Zucchini Ribbons
Crispy Fanned Zucchini Parmesan
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender zucchini gets the full Parm treatment in this easy, eye-catching Crispy Fanned Zucchini Parmesan dish. By fanning thin planks from a single stem, every slice crisps evenly, soaks up marinara, and melts beneath bubbly mozzarella. It’s everything you crave in classic eggplant or chicken Parmesan, only lighter, faster, and perfect for summer produce.
Ingredients
- 3–4 small zucchini
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 large eggs
- 1/4 cup heavy cream
- 2 cups Panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 8 oz marinara sauce (jarred or homemade), warmed
- 12 slices fresh mozzarella (about 8 oz)
- Oil for shallow frying (avocado, canola, or light olive oil)
- Fresh basil, for garnish
Instructions
- Wrap each zucchini in a damp paper towel and microwave in 30 second intervals for about 2 minutes total, to soften.
- Trim the end. Working from the stem end, slice thin lengthwise planks without cutting through the stem, creating an attached fan.
- Lay fanned zucchini on paper towels; press gently to remove excess moisture.
- In one shallow dish, whisk flour, salt, pepper, and garlic powder. In a second, beat eggs with heavy cream. In a third, mix Panko with grated Parmesan.
- Dredge each zucchini: coat in seasoned flour (lift each plank), dip in egg mixture, then press firmly into Panko, making sure crumbs fill every groove.
- Heat ½-inch oil in a wide skillet to 350°F (175°C). Fry zucchini 2–3 minutes per side until deeply golden. Transfer to a rack set over a sheet pan. Sprinkle lightly with salt.
- Dab mozzarella slices on paper towels. Spoon warmed marinara over each fried zucchini, top with 3 mozzarella slices, and place pan under the broiler on high, until the cheese is melted and blistered.
- Garnish with torn fresh basil.
- Serve immediately.
- ENJOY!
Notes
- Keep the stem intact—it acts like a built-in handle during breading and frying.
- Microwaving prevents cracking and speeds cook-through. Do this in 30-second intervals, just until the zucchini is slightly tender.
- Place the softened zucchini on paper towels to drain excess water from microwaving.
- Pack breadcrumbs firmly so they stay on when fanning during fry.
- Let mozzarella drain so the topping stays gooey, not watery.
- A wire rack keeps crust crisp while broiling. Foil will make bottoms soggy.
- If you do not have the small pans with wire rack. Place a cooling rack on a large baking sheet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Moderate
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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