Estimated reading time: 8 minutes
Every summer, my garden seems to go from producing one zucchini a day to what feels like a dozen overnight. If you’ve ever grown zucchini, you know exactly what I mean! Before long, I’m looking for new ways to use them besides the usual casseroles and zucchini bread. That’s exactly how this Crispy Fried Zucchini BLT came to life.
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I already loved making crispy fried zucchini as a side dish, so one afternoon I started thinking… why not make it the star of the sandwich instead? I layered golden, Parmesan-crusted zucchini on thick slices of toasted sourdough with crispy bacon, juicy tomatoes, fresh lettuce, and plenty of creamy mayonnaise. After one bite, I knew this wasn’t just another BLT. In fact, the crispy zucchini added the perfect crunch while making the sandwich feel hearty enough for lunch or dinner.
Now, whenever zucchini season rolls around, this sandwich is one of the first recipes my husband asks for. It’s fresh, crispy, smoky, and absolutely ridiculicious. Better yet, it’s the perfect way to turn garden zucchini into something everyone gets excited about.
If you’ve already fallen in love with my Crispy Fried Zucchini recipe, wait until you taste it piled onto this incredible BLT, this one belongs on your summer menu.
Table of contents
Why You’ll Love This Crispy Fried Zucchini BLT
- Crispy Parmesan-coated zucchini adds incredible crunch.
- Thick toasted sourdough holds everything together beautifully.
- Smoky bacon and juicy tomatoes create the perfect balance of flavors.
- It’s a fantastic way to use fresh garden zucchini.
- Great for lunch, dinner, or even weekend cookouts.
- Easy enough for weeknights but impressive enough to serve guests.
Tools I Use
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👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
For the Crispy Fried Zucchini
- 2 medium zucchini, sliced lengthwise on a slight diagonal into ¼-inch planks
- 2 large eggs
- 2 tablespoons milk
- 1½ cups all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Sandwich
- 8 slices artisan sourdough bread
- 12 slices thick-cut bacon, cooked until crispy
- 2 large ripe tomatoes, sliced
- 4 large leaf lettuce leaves
- ½ to ¾ cup mayonnaise
- Fresh cracked black pepper
How to Make Crispy Fried Zucchini BLT
Step 1: Cook the Bacon
Cook the bacon until it’s perfectly crispy. Transfer it to a paper towel-lined plate while you prepare the zucchini.
Step 2: Prepare the Zucchini
Wash and dry the zucchini well. Trim off both ends, then slice each zucchini lengthwise on a slight diagonal into approximately ¼-inch thick planks.
I love cutting them this way because the longer slices fit beautifully on artisan sourdough and create a gorgeous presentation once the sandwich is cut in half.
Step 3: Make the Breading
In a shallow bowl, whisk together:
- Flour
- Parmesan cheese
- Garlic powder
- Onion powder
- Smoked paprika
- Italian seasoning
- Salt
- Pepper
In another bowl, whisk together the eggs and milk until smooth.
Step 4: Bread the Zucchini
Dip each zucchini plank into the egg mixture, allowing the excess to drip off.
Next, coat both sides thoroughly in the seasoned flour mixture, gently pressing so the coating sticks well.
For extra crispy zucchini, let the breaded slices rest for about 5 minutes before frying.
Step 5: Fry Until Golden
Heat about one inch of vegetable oil in a heavy skillet to 350°F.
Carefully fry the zucchini in batches for about 2 to 3 minutes per side, or until beautifully golden brown and crispy.
Transfer the fried zucchini to a wire rack or paper towels to drain.
While they’re still hot, sprinkle them lightly with grated Parmesan and a pinch of flaky sea salt. That little finishing touch makes a big difference!
Step 6: Toast the Sourdough
Lightly toast the sourdough until it’s golden brown and crisp around the edges. You can toast it in a skillet with a little butter or pop it into the toaster. Either way, the sturdy bread holds up beautifully to the juicy tomatoes and creamy mayonnaise.
Step 7: Assemble the Sandwich
Spread a generous layer of mayonnaise on both slices of toasted sourdough.
Layer the sandwich in this order:
- Leaf lettuce
- Thick slices of ripe tomato
- Two to three crispy fried zucchini planks
- Crispy bacon
- Fresh cracked black pepper
Top with the second slice of sourdough and gently press everything together.
Slice the sandwich in half and serve immediately while the zucchini is still warm and crispy.
Nettie’s Tips for the Best Fried Zucchini BLT
- Slice the zucchini on a slight diagonal. The longer planks fit artisan sourdough perfectly and look beautiful when the sandwich is sliced.
- Don’t overcrowd the pan. Fry the zucchini in batches so every piece gets perfectly crispy.
- Use a wire rack. Draining the zucchini on a rack instead of paper towels helps keep the coating crisp.
- Use thick-cut bacon. It adds even more texture and stands up to the crispy zucchini.
- Choose ripe summer tomatoes. Their sweetness balances the savory bacon and Parmesan coating.
- Assemble just before serving. That’s the best way to keep everything crisp.
Variations
Add Cheese
A slice of sharp cheddar, provolone, pepper jack, or Swiss melts beautifully on this sandwich.
Make It Spicy
Spread a little chipotle mayo or add a few pickled jalapeños for a kick.
Garlic Aioli
Swap the mayonnaise for homemade garlic aioli if you’re a garlic lover. It pairs wonderfully with the crispy zucchini.
Add Avocado
If your family enjoys avocado, a few slices make this sandwich even more creamy.
What to Serve with a Crispy Fried Zucchini BLT
This sandwich is filling enough on its own, but it also pairs perfectly with:
- Dill pickle spears
- Fresh fruit
- Pasta salad
- Potato salad
- Coleslaw
- Kettle chips
- Tomato soup
- Grilled corn on the cob
Reader Favorites
Storage
This sandwich is best enjoyed fresh.
If you’d like to prep ahead:
- Cook the bacon up to 3 days in advance.
- Bread the zucchini just before frying.
- Slice the tomatoes and wash the lettuce earlier in the day.
- Toast the bread and assemble just before serving.
Leftover fried zucchini can be refrigerated for up to 2 days and reheated in an air fryer or oven until crispy.
Frequently Asked Questions
Can I make the fried zucchini ahead of time?
Yes. While it’s crispiest fresh, you can fry the zucchini a few hours ahead. Reheat it in a 375°F oven or air fryer for a few minutes before assembling the sandwiches.
Can I use another type of bread?
Absolutely! Texas toast, Italian bread, ciabatta, or your favorite artisan loaf all work well. However, I love sourdough because its sturdy texture holds up beautifully.
Can I bake the zucchini instead?
Yes. Bake the breaded zucchini at 425°F until golden and crispy, flipping halfway through. It won’t be quite as crunchy as frying, but it’s still delicious.
More Summer Sandwiches You’ll Love
If you enjoyed this Crispy Fried Zucchini BLT, be sure to check out these favorites from Nettie’s Recipe Bowl:
- Texas Toast Double Smash Burger
- Ciabatta Onion Beef Bombs
- Chicken Caesar Salad Pizza
- Marinated Hot Dogs
Final Thoughts
Sometimes the best recipes come from looking at familiar ingredients in a new way. That’s exactly what happened with this Crispy Fried Zucchini BLT. Instead of serving fried zucchini on the side, it becomes the star of the sandwich, adding an irresistible crunch that pairs perfectly with smoky bacon, juicy tomatoes, crisp lettuce, and creamy mayonnaise.
Whether you’re harvesting zucchini from your garden or picking up a few at the farmers market, I hope you’ll give this sandwich a try. I have a feeling it just might become one of your favorite summer lunches too!
If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know if your family loved it as much as mine. And don’t forget to snap a photo and tag me on social media—I always enjoy seeing your delicious creations!
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Crispy Fried Zucchini BLT
Ingredients
Fried Zucchini
- 2 medium zucchini sliced lengthwise on a slight diagonal into ¼-inch planks
- 2 large eggs
- 2 tablespoons milk
- 1½ cups all-purpose flour
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Sandwiches
- 8 slices artisan sourdough bread
- 12 slices thick-cut bacon cooked crisp
- 2 large tomatoes sliced
- 4 leaf lettuce leaves
- ½ cup mayonnaise
- Fresh cracked black pepper
Instructions
- Cook the bacon until crispy.
- Slice the zucchini diagonally into ¼-inch planks.
- Whisk together eggs and milk.
- Combine flour, Parmesan, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
- Dip zucchini into egg mixture, then coat in seasoned flour mixture.
- Let rest 5 minutes.
- Heat oil to 350°F.
- Fry zucchini 2–3 minutes per side until golden.
- Drain on a wire rack and sprinkle with Parmesan and flaky sea salt.
- Toast sourdough.
- Spread mayonnaise on both slices.
- Layer lettuce, tomato, fried zucchini, bacon, and black pepper.
- Top with remaining bread, slice, and serve immediately.
Notes
Recipe Notes
- Slice the zucchini on a diagonal for the best presentation.
- A wire rack keeps the zucchini crisp.
- Assemble right before serving for the best texture.
- Garlic aioli makes a delicious substitute for mayonnaise.