These golden, crispy zucchini and feta slices transform humble summer vegetables into an irresistible appetizer or side dish. The combination of tender zucchini, creamy feta cheese, and aromatic herbs creates layers of Mediterranean flavor in every bite. This easy recipe takes just 30 minutes from start to finish, making it perfect for weeknight dinners or entertaining guests.
Recipe Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4-6
Difficulty: Easy
Table of Contents
Ingredients
- 2 large zucchini (about 1.5 pounds), sliced into ¼-inch rounds
- 6 oz feta cheese, crumbled
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ⅓ cup olive oil for frying
- 2 tablespoons lemon juice
- Lemon wedges for serving
Instructions
- Prepare the zucchini: Slice zucchini into ¼-inch thick rounds. Place slices on paper towels and sprinkle both sides with salt. Let stand for 10 minutes to draw out excess moisture, then pat completely dry with clean paper towels.
- Set up breading station: Arrange three shallow dishes in a row. Place flour in the first dish. Beat eggs in the second dish. In the third dish, combine panko breadcrumbs, dried oregano, and garlic powder.
- Make feta mixture: In a medium bowl, gently mash half the feta cheese with a fork. Mix in the remaining crumbled feta, fresh dill, mint, and black pepper. This mixture should be chunky, not smooth.
- Assemble the slices: Take two zucchini rounds and place a generous tablespoon of the feta mixture between them, creating a sandwich. Press gently to help the filling adhere.
- Bread the slices: Dredge each zucchini sandwich first in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to help coating stick.
- Heat the oil: In a large skillet, heat olive oil over medium heat until it shimmers but doesn’t smoke. The oil should be about ⅛-inch deep in the pan.
- Fry the slices: Working in batches to avoid overcrowding, carefully place zucchini and feta slices in the hot oil. Cook for 2-3 minutes until golden brown and crispy on the bottom. Flip carefully using a thin spatula and cook another 2-3 minutes until the second side is golden.
- Drain and season: Transfer cooked slices to a paper towel-lined plate to drain excess oil. While still warm, drizzle with fresh lemon juice and sprinkle with a pinch of salt.
- Serve immediately: Arrange zucchini and feta slices on a serving platter with lemon wedges alongside. Serve hot for the best texture and flavor.
Tips for Success
Moisture control is crucial: Don’t skip the salting and drying step. Excess moisture will make your coating soggy and prevent proper browning. Pat the zucchini completely dry before proceeding.
Maintain oil temperature: If the oil is too hot, the coating will burn before the zucchini cooks through. If too cool, the slices will absorb excess oil and become greasy. Medium heat with oil that gently sizzles when you add the first slice is perfect.
Work in small batches: Overcrowding the pan lowers oil temperature and creates steam, resulting in soggy rather than crispy slices. Cook 3-4 pieces at a time depending on your pan size.
Double-coat for extra crunch: For an even crispier exterior, dip the breaded slices back into the egg wash and breadcrumbs for a second coating before frying.
Recipe Variations
Mediterranean herb blend: Replace dill and mint with fresh basil and oregano for a different flavor profile. Add a pinch of dried thyme for extra complexity.
Spicy version: Mix ¼ teaspoon red pepper flakes into the feta mixture and add a dash of hot sauce to the egg wash for heat lovers.
Baked alternative: For a lighter version, brush the breaded slices with olive oil and bake at 425°F for 12-15 minutes, flipping halfway through, until golden and crispy.
Different cheeses: Substitute feta with crumbled goat cheese for tang, or ricotta mixed with parmesan for a milder flavor. Adjust seasoning accordingly.
Storage Instructions
Immediate serving: These zucchini and feta slices are best enjoyed immediately while the coating is crispy and the cheese is warm.
Refrigerate leftovers: Store cooled slices in the refrigerator for up to 2 days in an airtight container. Place parchment paper between layers to prevent sticking.
Reheating method: Reheat in a 375°F oven for 5-7 minutes to restore crispiness. Avoid microwaving, which will make the coating soggy.
Make-ahead tip: You can bread the slices up to 4 hours in advance. Place on a baking sheet, cover with plastic wrap, and refrigerate until ready to fry.
Nutritional Highlights
Zucchini provides vitamin C, potassium, and fiber while remaining low in calories. Feta cheese contributes protein and calcium, plus probiotics that support digestive health. The fresh herbs add antioxidants and bright flavor without extra calories. This dish offers a good balance of vegetables, protein, and healthy fats when prepared with olive oil.
Serving Suggestions and Pairings
Serve these golden zucchini and feta slices as an elegant appetizer with a glass of crisp white wine or as a side dish alongside grilled chicken or lamb. They pair beautifully with a simple Greek salad and warm pita bread for a complete Mediterranean meal. For a lighter option, serve over mixed greens with a lemon vinaigrette.
The combination of crispy exterior and creamy, herb-flecked interior makes these slices irresistible. Try experimenting with different herb combinations or cheese varieties to make this recipe your own signature dish.
