Greek · Lunch
Fried Zucchini Slices
Thin zucchini rounds dredged in seasoned flour and egg, pan-fried in olive oil until golden and crisp, then finished with lemon juice, dried oregano and crumbled feta. A lightened take on the Greek taverna classic, served as a light starter or side.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
280Calories
13.4gProtein
16.1gFat
21.3gCarbs
5.2gSugar
2.8gFiber
660mgSodium
220mgChol
4.9gSat Fat
680mgPotassium
160mgCalcium
2.1mgIron
0.6mcgVitamin B12
22mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Savatiano)
local
Greek Coffee (Elliniko)
international
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Slice the zucchini into 1/4-inch rounds and pat dry with paper towels to remove surface moisture.
2
Dredge
Season the flour with half the salt and pepper, dip each zucchini round in beaten egg then flour, shaking off excess.
3
Fry
Heat the olive oil in a nonstick skillet over medium heat. Fry zucchini rounds 2–3 minutes per side until golden brown and crisp.
4
Plate
Arrange zucchini on a plate, squeeze lemon juice over, scatter oregano and crumbled feta on top, sprinkle remaining salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g zucchini
- 4 tbsp36g all-purpose flour
- 22 small eggs, beaten
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp lemon juice
- 2/3 oz20g feta
