Fried Summer Zucchini with Garlic – Lightened-Up – Inspired by Il Mulino Restaurant
Dec 03, 2019, Updated Oct 05, 2025
A lightened-up Fried Zucchini Recipe inspired from the famous Il Mulino Restaurant in New York City. A healthier yet delectable version! My master recipe is Gluten-Free.
There are certain restaurant dishes you never forget…
… that linger in your mind, revealing memories of passionate and addictive flavors.
The fried zucchini which graces the white lined table cloths at Il Mulino, in New York’s West Village, is the perfect starter served gratis – exhibiting the pulse of dishes to come… highly flavored and garlicky… you will most likely loosen your belt buckle.
Zucchini is an inexpensive squash in summer, which produces an abundant crop due to the warm rays of the season.
Purchase one! there are many available, and many very affordable
My “Lightened-Up Method”
Sure, you could “deep-fry” the zucchini in the recipe…
YET – I’m favoring this method!
- 1/4 cup of extra virgin olive oil is used in each of 2 batches
- Olive oil is expensive, and shallow frying DOES produce crispy Zucchini Circles,
- So do not freak out, shallow fry!
- Marinating the zucchini will tenderize and flavor them – gives the flour coating something to grab onto!
- I’m using a Gluten Free Flour Blend with great results. Can dust them with regular flour too.
- LOTS of fried Garlic with chili flakes and sherry wine vinegar is essential! Do not skip.
- Adding some shavings of parmigiano reggiano can be a nice topping.
- I sometimes serve the dish on grated radicchio and add some small basil leaves.
Fry in a scant 1/4 cup hot olive oil, turning when golden. Repeat.
Addictive and delicious… enjoy!
Karen
Fried Summer Zucchini with Garlic – Lightened-Up
A lightened-up Fried Zucchini Recipe inspired from the famous Il Mulino Restaurant in New York City. A healthier yet delectable version! My master recipe is Gluten-Free.
Equipment
- 1 large cast iron skillet
Ingredients
- 4 cups fresh zucchini, cleaned, about 2 large
- 2 large eggs
- 3 teaspoons fresh garlic, peeled and grated
- 1/2 cup gluten-free all purpose flour, or regular flour
- 1/2 teaspoon fresh cracked black pepper
- 1/2 cup extra virgin olive oil, use 1/4 cup, then 1/4 cup
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh garlic, peeled, chopped coarsely
- 1/4 teaspoon hot pepper flakes, or more if you like spicy
- 1 – 2 tablespoons sherry wine vinegar
- 1/2 teaspoon sea salt
Instructions
- Slice the zucchini using a mandoline 1/8" thick. Beat the eggs in a large bowl, add the 3 teaspoons of grated garlic, stir to combine. Add the zucchini and toss well. Let marinate for 15 minutes.Heat 1/4 cup of olive oil in a large skillet to medium-high heat, I use cast iron.
- Place the flour in a medium sized bowl, add black pepper and mix in. Add zucchini slices – I use 15 at a time. Coat each, then knock off any excess flour. Add them to the hot oil and let color on the first side to a deep-golden brown. Turn over with tongs. Cook on the second side until deep-golden brown, and cooked through. Transfer them to a drying rack set over a large pan.
- Continue cooking zucchini in batches of 15 pieces. Add the remaining 1/4 cup of olive oil when the pan seems dry. Clean the pan with paper towels. Add 2 T. olive oil and set the flame to medium heat.
- Add the garlic and let become golden brown, and a little crunchy. Add the hot pepper flakes and stir. Place the fried zucchini in a large bowl. Immediately add the cooked garlic mixture, sherry wine vinegar ( 1 – 2 tablespoons) and sea salt. Toss all very well and serve.
- Other add in options: thinly sliced radicchio, small basil leaves, shaved parmigiano-reggianno cheese.
- The fried zucchini can be reheated on a foil lined tray at a moderate temperature, 350 degrees, until it re-crisps.
Notes
This recipe can not be reproduced without the permission of its author, Karen Sheer
Nutrition
Calories: 281kcalCarbohydrates: 12gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 62mgSodium: 227mgPotassium: 266mgFiber: 2gSugar: 3gVitamin A: 281IUVitamin C: 17mgCalcium: 41mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Karen, this is one of my favorite recipes of yours! Happy to see you have rewritten it. Have made countless times and does not disappoint. Perfectly garlicky and never too greasy. Never ate in this restaurant, but all I make it for always enjoy. thanks!
Thank you for writing Madeline! One of my favorites too! So happy to hear you make it often! 😀Karen
So happy to find this recipe. I remember eating this wonderful dish at Il Mulino. Thrilled to be able to make gluten free. Was delicious. Garlicky like it should be. Vinegar and hot pepper flakes elevated the dish. All eaten, all enjoyed.
Karen, can I make with regular flour for my non GF friends. Thank you.
Thank you for your thoughts Carla. Happy to hear all enjoyed the recipe. Yes – turns out delicious too with regular flour.
😀Karen