Spanish Calabacín Rebozado | One of the BEST Zucchini Recipes EVER (2024)

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• 1/4cupextra virgin olive oil60 ml
• 1zucchini
• 1/2cupall purpose flour60 grams
• 2eggs
• 2tbspchopped parsley8 grams
• 3clovesgarlic
• pinchsea salt
• dashblack pepper

1. Cut the zucchini (washed & dried) into thin rounds that are a 1/4 inch (.635 cm) thick, then add the slices of zucchini into a colander with a plate underneath, season with sea salt and gently mix the zucchini so it´s all coated in the salt, set aside

2. Meanwhile, crack the eggs into a bowl, add in the chopped parsley, finely grate in the garlic (you can also mince the garlic if you like) and season with sea salt & black pepper, whisk together until well mixed

3. Heat a large fry pan with a medium heat and add in the olive oil

4. While the oil is heating, transfer the slices of zucchini over some paper towels, all in a single layer, pat completely dry, then coat each slice of zucchini in all purpose flour and then into the egg wash

5. Once the oil is nice and hot, start adding the coated slices of zucchini, all in a single layer, cook in batches, fry for 2 to 3 minutes per side or until golden fried, then remove and add into a plate with paper towels

6. Once all the zucchini has been fried up, transfer into a serving dish, serve warm or at room temperature, enjoy!

Nutrition Facts

Spanish Calabacín Rebozado (Battered Zucchini)

Amount Per Serving

Calories 220Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 82mg27%

Sodium 328mg14%

Potassium 195mg6%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 385IU8%

Vitamin C 12mg15%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.