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Lazy-Girl Breaded Zucchini

Katie Webber

Zucchini (and all Summer squash!) season is upon us! But wait, what do we do with these things?? Aren’t they always mushy and boring? And zucchini noodles are wonderful, but I’m ready to switch it up!

Enter, Lazy-Girl Breaded Zucchini. Originally, I made breaded zucchini the not-so lazy way (full on egg wash-into-breadcrumbs style), which was delicious, but required too much effort and time. We all know that’s not my jam for a staple recipe. So, there I was wanting my breaded zucchini, and I figured I’d just throw it all in the pan and see what happened. What happened was DELICIOUS. And super quick & easy.

I’m using plain breadcrumbs here (I actually used a gluten-free panko), but you can use whatever breadcrumbs you like or have on hand. Just know that if your breadcrumbs are already seasoned, you may want to skip the salt until tasting at the end. And this recipe includes parmesan, so if you’re vegan, just skip it, or even try adding a bit of nutritional yeast. Let me know what you like!

Here’s a link for my Lazy-Girl Zucchini how-to video, from start to finish…

Lazy-Girl Breaded Zucchini

Ingredients

  • 1 medium zucchini, sliced about 1/3” thick (too thin will get mushy)

  • 2 cloves garlic, sliced/chopped/minced, however you like it

  • 1 Tbsp olive oil (honestly I didn’t measure, I just drizzled around the pan a few times)

  • 1/4 cup breadcrumbs (I used plain gluten-free panko)

  • 1/4 cup parmesan, grated/shredded

  • 1/4 cup (ish) fresh basil (or whatever fresh herb you fancy!)

  • salt & pep to taste (I’d guess about 1/8 tsp salt)

  • juice of a wedge of lemon (as much or as little lemon as you like)

  • *A pinch of red pepper flake, if you want some spice!

Directions

In a saute pan, over medium/high heat, add olive oil and garlic for about 1 minute. Add zucchini slices and toss them around in the oil/garlic. If you’re adding red pepper, add it now. After 2-3 minutes, zucchini should be wilting slightly, but not mushy. Add breadcrumbs and Parm, directly into pan and toss around with the zucchini. Give that another 1/2 minutes, until the breadcrumbs are turning golden brown. Turn the heat off, add in fresh herbs, lemon, and salt & pep. That’s it! Don’t forget to post your zucchini on Insta and tag me @katiewebbernyc. Enjoy!

xx

Katie