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Fried zucchini is a popular snack or side dish with a crispy exterior and tender interior.
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Fried zucchini (80 g) has 96 calories. That works out to 120 calories per 100 g. It contains 9.2 g of carbs, 1.7 g of protein, 6 g of fat and 1 g of fiber. Its 88 µg of Vitamin A covers 10% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
120
KCAL / 100G
Carbs
11.5g
· 4% DV
Protein
2.1g
· 4% DV
Fat
7.5g
· 10% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 7% · Fat 55%
Vitamins
Vitamin A
110µg · 12% DV
Vitamin C
11mg · 12% DV
B6
0.13mg · 8% DV
B2
0.09mg · 7% DV
Minerals
Sodium
180mg · 8% DV
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
Magnesium
20mg · 5% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Zucchini has a high water content, so it can soak up more oil if the cooking temperature is too low or the slices stay in the pan too long. Patting it dry, frying in properly heated oil, and avoiding overcrowding help reduce this.
Remove surface moisture before frying and cut the pieces evenly so they cook at the same rate. After cooking, place them on a rack or paper towel instead of stacking them, which traps steam.
Yes, both methods work and usually use less oil. The texture may be a little less rich than deep-fried zucchini, but it can still turn out crisp with enough heat and space between pieces.
It pairs well with yogurt-based dips, tomato sauces, lemon, garlic, and herbs. For a more balanced meal, serve it with protein-rich foods such as eggs, cheese, chicken, or legumes.
It is usually served as a side, appetizer, or meze-style dish. To make it more filling as a main meal, combine it with a protein source and a less oily side.
Fried zucchini is usually sliced and cooked as-is, while zucchini fritters are made by mixing zucchini with ingredients like egg and flour before frying. That gives fritters a denser texture and a different flavor profile.
Fried foods can feel heavy for some people before exercise because fat may slow digestion. If you are eating close to training, a lighter zucchini preparation is often more comfortable.
Yes, if it has been refrigerated promptly and stored properly. It will usually lose some crispness, but reheating in a pan, oven, or air fryer works better than using a microwave.
Yes, but the texture often softens after thawing because zucchini contains a lot of water. If you freeze it, do so in a single layer first and reheat it in the oven or air fryer for the best result.
People with reflux, sensitive digestion, or gallbladder issues may find fried foods harder to tolerate. If it is heavily salted or served with salty sauces, those watching sodium intake should also be mindful.
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Nutrition data compiled from USDA FoodData Central and scientific sources.