Stuffed Fried Zucchini Rounds
Tender zucchini rings filled with a savory mix of diced zucchini, egg, cheese, and herbs, then pan-fried until the tops turn golden and crispy. A quick and flavorful side or light main.
Equipment
- 1 | Knife |
- 1 | cutting board |
- 1 | Mixing bowl |
- 1 | Spoon |
- 1 | Large skillet |
- 1 | Spatula |
Ingredients
- 3 | medium | zucchini |
- 1 | large | egg |
- 0.5 | cup | shredded mozzarella |
- 2 | tbsp | chopped parsley |
- 0.5 | tsp | salt |
- 3 | tbsp | oil | for frying
Instructions
- Slice the zucchini into 1-inch thick rounds.
- Scoop out the centers of each round, leaving a sturdy outer ring.
- Dice the scooped zucchini flesh into small cubes.
- Mix the diced zucchini with egg, mozzarella, parsley, and salt.
- Heat the oil in a large skillet over medium heat.
- Place the hollowed rings in the pan and fill each with the mixture.
- Cook 4-5 minutes until the bottoms are lightly browned.
- Flip carefully and cook another 3-4 minutes until the tops are golden.
- Tip: Press the filling gently so it sits level with the top of the ring.
Notes
Leave a thick outer wall so the rings hold their shape.
Store leftovers in an airtight container for up to 2 days.
Reheat in a skillet or air fryer to restore crispness.
Fresh basil or dill can replace the parsley.
Store leftovers in an airtight container for up to 2 days.
Reheat in a skillet or air fryer to restore crispness.
Fresh basil or dill can replace the parsley.