Breaded Courgettes

Indulge in the crispy and flavourful delight of my Breaded Courgette recipe. Slices of fresh courgette are coated in a golden breadcrumb crust, resulting in a mouthwatering dish that will leave you craving more.

Serve the Breaded Courgette as a delightful appetiser, a scrumptious side dish, or even as the star of a delicious sandwich. Its crispy exterior and tender interior are a match made in heaven, making it a crowd-pleasing favourite for all occasions.

Serves 2-4


  • 2 large courgettes
  • 1 cup breadcrumbs (you can use panko breadcrumbs for extra crispiness)
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried Italian herbs (such as oregano, basil, thyme)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 2-3 tablespoons plant-based milk (such as almond or soy milk)
  • Cooking oil, for frying


    1. Start by preparing the courgettes. Wash them thoroughly and trim off the ends. Slice the courgettes into rounds, about 1/4-inch thick.
    2. In a shallow bowl or plate, combine the breadcrumbs, flour, dried Italian herbs, garlic powder, paprika, salt, and pepper. Mix well to evenly distribute the spices.
    3. Pour the plant-based milk into a separate bowl. This will be used as the binding agent for the breading.
    4. Take each courgette slice and dip it into the plant-based milk, ensuring it is fully coated. Then, transfer it to the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the courgette slice. Make sure both sides are well coated.
    5. Repeat the process with the remaining courgette slices until all are breaded.
    6. Heat a large frying pan over medium heat and add enough cooking oil to cover the bottom of the pan.
    7. Carefully place the breaded courgette slices in the pan, ensuring not to overcrowd them. Cook for about 2-3 minutes on each side, or until they turn golden brown and crispy. You may need to cook them in batches depending on the size of your pan.
    8. Once cooked, transfer the breaded courgettes to a paper towel-lined plate to drain any excess oil.
    9. Best served immediately but can be kept in the fridge for up to 3 days and reheated in the oven.
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