Parmesan Fried Zucchini Planks with Garlic Aioli

These parmesan fried zucchini planks are long, flat strips of zucchini fried in a crust that is half fine breadcrumbs and half finely grated parmesan. The cheese browns into salty, nutty edges, and a small bowl of garlic aioli on the side finishes the plate.

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Make them when the garden or the farmers market leaves you with a pile of zucchini, or any time you want a hot, crunchy side for 4 people in about 35 minutes.

What goes into the planks and the aioli

The list is short, and most of it is probably in your pantry already. The aioli is simply mayonnaise stirred with one small grated garlic clove and a teaspoon of lemon juice.

• 2 large zucchini
• 1 tsp salt
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 3/4 cup fine dry breadcrumbs
• 3/4 cup finely grated parmesan
• 1/2 tsp black pepper
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1 small garlic clove, grated
• 1 tsp lemon juice

Why the zucchini sits in salt first

Zucchini is mostly water. Drop a wet plank into hot oil and that water turns to steam right under the crust, which pushes the coating away from the vegetable and leaves you with a soggy patch where the breading slides off in one sheet. Everyone who has fried zucchini has seen it happen.

The fix takes 15 minutes and no effort. Cut the zucchini lengthwise into 1/4 inch planks, sprinkle them with the teaspoon of salt and leave them alone. Beads of liquid will rise to the surface. Then pat the planks very dry with towels, pressing a little. A dry surface lets the flour grab on, the flour holds the egg, and the egg holds the parmesan crumbs. Skip the drying and the whole chain gets weaker.

The 1/4 inch thickness matters too. Thinner planks can go limp, and thicker ones may still be firm in the middle when the crust is done. At this size the zucchini turns tender in the same 2 to 3 minutes per side the crust needs to color.

How to fry parmesan fried zucchini without burning the cheese

Half of this crust is real parmesan, and that is the reason it tastes so good and also the reason it can go wrong. Cheese browns much faster than plain breadcrumbs. If the pan runs hot, the parmesan darkens past golden and turns bitter before the zucchini inside has softened.

So keep the oil a little cooler than you would for most frying: 340°F, in about 1/4 inch of oil in a large skillet. A thermometer clipped to the side of the pan takes out the guessing. Watch the temperature between batches, since cold planks pull it down and an empty pan lets it climb. Frying in batches also keeps the planks from crowding, so each one sits flat in the oil and browns evenly.

Press the planks firmly into the crumb mixture. A light dusting falls off in the oil, while a pressed coat stays put and gives you those crisp cheese edges along the sides.

For a version smothered in melted mozzarella, try our cheesy fried zucchini planks with marinara .

If you like these planks, our ham and Swiss fried zucchini stacks turn the same crisp slices into a hot sandwich.

For an oven-baked zucchini option, make these baked zucchini fries with creamy herb dip .

Turn breaded zucchini into a filled stack with these turkey and Swiss fried zucchini stacks , served with honey mustard.

For another dipping option, serve buttermilk ranch fried zucchini planks with their thick sour cream ranch dip.

For a quicker stovetop side with the same zucchini and parmesan flavors, try our parmesan garlic zucchini and mushroom skillet .

For a Southern twist with a buttermilk soak and a cornmeal crust, try our buttermilk parmesan fried zucchini planks .

For another way to serve fried zucchini, these pepper jack zucchini sandwich stacks pair a melted cheese filling with spicy mayo.

Making the planks

• Cut the zucchini lengthwise into 1/4 inch planks. Salt them and let them sit 15 minutes, then pat very dry.
• While the zucchini rests, stir the mayonnaise, grated garlic and lemon juice together in a small bowl and put it in the fridge to chill.
• Mix the breadcrumbs, parmesan and black pepper in a shallow dish.
• Set up the flour and the beaten eggs in two more shallow dishes. Coat each plank in flour, then egg, then press it firmly into the parmesan crumbs on both sides.
• Heat 1/4 inch of oil in a large skillet to 340°F. Fry the planks in batches for 2 to 3 minutes per side, until deep golden.
• Drain on a rack and serve hot with the aioli.

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Serving them while the crust still crackles

Draining on a rack keeps air moving under each plank, so the bottom stays as crisp as the top. Planks stacked on a flat plate trap steam against each other, and the crust you worked for goes soft fast.

This recipe is written to be eaten hot, straight from the rack. Set the chilled aioli in the middle of the table and let people dip. The cold, garlicky sauce against the hot, salty crust is the whole point. The lemon juice keeps the aioli from feeling heavy next to fried food.

They work as a side next to grilled meat or fish, or as a snack plate on their own when friends come over. Because the planks are long, they are easy to pick up with your fingers.

If you have more zucchini to use up, try our crispy parmesan zucchini slices , the Southern buttermilk fried zucchini or the oven route with baked zucchini fries and garlic yogurt dip . For something closer to a meal, the fried zucchini sandwich stacks are worth a look.

Questions about fried zucchini planks

Why does my crust taste bitter?

The oil was too hot. Parmesan browns quickly and turns bitter once it goes past deep golden. Bring the oil back down to 340°F and keep checking it between batches.

Do I need a deep fryer?

No. The recipe uses only 1/4 inch of oil in a large skillet, and you flip each plank once so both sides spend time in the oil.

Why grate the parmesan finely?

Finely grated parmesan mixes evenly with the fine dry breadcrumbs, so every part of the plank gets the same amount of cheese. Coarse shreds tend to fall off or melt into clumps.

Can I make the aioli first?

Yes, and the recipe has you do exactly that. Stir it together before you set up the breading station so it has time to chill while the zucchini salts and fries.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us