Cheesy Fried Zucchini Planks with Marinara

Cheesy fried zucchini planks start as long slices of zucchini, get a crunchy coat of Italian breadcrumbs and a quick fry, then finish under the broiler with a blanket of mozzarella and parmesan. Picture a mozzarella stick and a slice of pizza meeting halfway, with warm marinara waiting on the side for dunking. They work as a game night appetizer, a snack for a crowd of four, or a side that makes a plain dinner feel like a treat.

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What goes into cheesy fried zucchini planks

• 2 large zucchini
• 1 tsp salt
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 1 1/2 cups Italian seasoned breadcrumbs
• Vegetable oil for frying
• 1 1/2 cups shredded low moisture mozzarella
• 1/4 cup grated parmesan
• 1 cup marinara sauce

The 15 minutes that save the crust

Zucchini is mostly water, and that water is the reason so many fried zucchini recipes end up soggy, with breading that slips off in one sad sheet. The fix is the teaspoon of salt and a short wait. Spread the planks out, sprinkle the salt over them and leave them alone for 15 minutes. You will see beads of moisture rise to the surface.

Then pat them very dry, and mean it. Press paper towels or a clean kitchen towel firmly on both sides. Any water left behind turns to steam inside the coating as the planks fry, and steam pushes the crust away from the zucchini. Dry planks hold onto the flour, the flour holds the egg, and the egg holds the breadcrumbs.

Why the mozzarella has to be low moisture

Fresh mozzarella is lovely on a caprese salad, but here it weeps water as it melts and softens the crust you just worked to build. Shredded low moisture mozzarella melts smooth and stretchy, browns in spots under the broiler, and stays put on top of the plank. The parmesan adds a salty, nutty edge and helps those browned spots along.

Another way to use fried zucchini is our pepper jack zucchini stacks with jalapenos pressed in the middle.

You can also turn grated zucchini into baked cheesy zucchini tots with cheddar, parmesan and panko.

These buttermilk ranch fried zucchini planks pair a double cornmeal coating with thick ranch dip.

You can also turn breaded zucchini into pepper jack zucchini sandwich stacks with melted cheese and pickled jalapenos between the slices.

How to make them

• Cut and salt. Cut the zucchini lengthwise into 1/4 inch planks. Thinner planks can turn limp, and much thicker ones stay raw in the middle by the time the crust is golden. Sprinkle them with the salt, wait 15 minutes and pat very dry.
• Thicken the sauce. While the zucchini sits, simmer the marinara for 10 minutes, until thick, and keep it warm. A thicker sauce clings to each bite instead of running off the plank.
• Bread the planks. Coat each plank in flour, then egg, then the breadcrumbs. Shake off extra flour before the egg and let extra egg drip back into the bowl, so the crumbs go on in an even layer. Press the breadcrumbs on gently so they stick.
• Fry in batches. Heat 1/4 inch of oil to 350°F. Fry the planks in batches, 2 to 3 minutes per side, until golden. Crowding the pan drops the oil temperature and gives you greasy, pale planks, so leave space between them. Drain on a rack set over a baking sheet. The rack lets air reach the bottom, which keeps the underside crisp.
• Add the cheese and broil. Heat the broiler. Top the planks with the mozzarella and parmesan and broil 1 to 2 minutes, until melted and browned in spots. Stay at the oven door for this part, since cheese goes from bubbly to scorched fast.
• Rest and serve. Let the planks rest 2 minutes so the cheese sets, then serve with the warm marinara.

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Serving them while the crunch lasts

The recipe makes 4 servings, and the whole thing comes together in about 40 minutes, salting time included. Set the planks on a board or platter with the bowl of marinara in the middle so everyone can dip. A knife and fork work fine, but most people will pick them up by the end.

The crust is at its crispest in the first few minutes after that 2 minute rest, so time the frying for when people are ready to eat. If you are feeding a group, have the cheese measured and the broiler hot before the last batch comes out of the oil. That way every plank goes under the broiler together and lands on the table at once.

If you have more zucchini to use up, try our parmesan fried zucchini planks with garlic aioli or the Southern buttermilk fried zucchini . For something oven baked, the crispy baked zucchini fries with garlic yogurt dip are a good match, and the zucchini lasagna with meat sauce turns the same vegetable into dinner.

Zucchini plank FAQs

Do I need to peel the zucchini?

No. The recipe calls for cutting the zucchini lengthwise into planks as they are. The skin helps each plank hold its shape through the breading and frying.

Why did my breading fall off in the pan?

Usually the planks were still damp, or the flour layer was skipped or patchy. Salt, wait the full 15 minutes, pat very dry, and follow the flour, egg, breadcrumb order for every plank.

How can I tell the oil is at 350°F?

A clip-on or instant-read thermometer is the surest way. Check between batches, because the oil cools each time cold planks go in, and wait until the thermometer reads 350°F again before you add the next round.

My planks browned before the cheese melted. What happened?

The broiler may not have been fully heated. Let it heat before the tray goes in, so the cheese melts and browns in the 1 to 2 minutes the recipe gives without the crust darkening too far.

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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