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Paleo Fried Zucchini with Cool Dill Dip


Some Friday evenings after a long work week my hubby and I like to kick back with a coffee table picnic…

That’s when we make up two or three yummy paleo appetizers and munch on them for dinner in front of the TV.

Not exactly a romantic date night, but we get to pick the movie and enjoy fresh-cooked food while relaxing in the comfort of our living room. For us that makes for an awesome evening! (Yeah I know, I’m a cheap date.)

Anyway, I had been craving fried zucchini squash for our little indoor picnics. I figured out a simple recipe that wouldn’t be too oily (even though these are fried in a shallow layer of healthy coconut oil) with a light and flavorful gluten-free coating. Next I whipped up a quick and easy veggie dip using the cream from a full-fat can of cold coconut milk as the base, and we were good to go!

This recipe is so easy and actually turned out even better than I thought it would. We cleaned up the fried zucchini along with some grilled veggies and chicken kabobs and agreed it was one of our best “picnics” ever! 

We used a heavy skillet with about a 1/2 inch of coconut oil in the bottom set to medium to medium-low heat. You want the oil hot enough so the zucchini sizzles, but not too hot that they’re spitting back at you! I suggest testing a single slice first to make sure the oil is about the right temperature.

Do be careful doing this my friends. I’ll admit I’m not experienced at frying much of anything except bacon, but my first attempt came out perfect. I set the fried slices on paper towels to soak up some of the excess oil, and we dug in. Warm veggies, cool dip, so good!

This paleo fried zucchini recipe would make a great appetizer at your next party too, or whenever you decide to have an indoor picnic with your honey. 🙂

Paleo Fried Zucchini Recipe with Cool Dill Dip

Paleo Fried Zucchini Recipe with Cool Dill Dip


    Fried Zucchini Ingredients
  • 2 medium-length (and thick) zucchini squash
  • 3 tbs coconut flour
  • 1 tsp paprika
  • 2 tbs almond milk
  • 1 egg
  • Sea salt to taste
  • Coconut oil (for frying)
  • Cool Dill Dip Ingredients
  • 1/2 cup of coconut milk cream (the thick part at the top of the can that forms when full-fat coconut milk is refrigerated)
  • 2 tsp lemon juice
  • 1 tbs dried parsley
  • 1 tsp dried dill
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • Pinch of ground black pepper


    Cool Dill Dip Instructions
  1. Blend all dip ingredients in a bullet blender or similar mixer
  2. If it's too thick, add a little coconut water from the coconut milk
  3. Refrigerate until ready to serve
  4. Fried Zucchini Instructions
  5. Whisk egg and almond milk together in a small bowl. Set aside
  6. Place coconut flour and paprika in a large Ziplock-type plastic bag. Shake to mix and set aside
  7. Heat a layer of coconut oil about 1/2-inch deep in a heavy skillet – set to medium low to medium heat
  8. Cut zucchini into 1/4-inch round slices
  9. Add zucchini slices to plastic bag and shake to coat with dry mixture
  10. Remove slices from bag and lightly tap each to remove loose seasonings
  11. Next dip each slice into the egg and almond milk mixture
  12. Very carefully place the seasoned and dipped zucchini slices into the hot coconut oil
  13. Cook about one minute on each side, or until golden
  14. Remove from skillet and place on a paper towel-lined plate to absorb excess oil
  15. Sprinkle with sea salt to taste
  16. Serve with the dill dip and enjoy!

50 replies
  1. Kim
    Kim says:

    Let me start by saying that I have not made a recipe from this website that I have not absolutely loved. I made both the zucchini and the dip tonight as an appetizer. However, I felt that both were lacking flavor. I double checked to make sure that I did not miss any ingredients. Maybe it was just my unrealistic expectations of how fried zucchini should taste. I did not make any alterations to the recipe. With all the other wonderful recipes that Trina posts, I do not think that I will be making this one again. I also found that it is important that you eat this zucchini right away because it does get soggy if it sits for too long.

  2. Anonymous
    Anonymous says:

    Dumb question but we have vanilla almond milk? Will it taste sweet or do you think it would work? I might try it but I wondered if you actually need almond milk without sweetener?

  3. Katie
    Katie says:

    Could I use something like avocado oil to fry instead? Have you tried with like almond flour? I’m allergic to coconut.

    • Trina
      Trina says:

      You could certainly use avocado to fry…and you could probably pull it off with almond flour, but I’m sure the texture would be a little different…let me know how it turns out if you try it 🙂

  4. April
    April says:

    I have a can of coconut cream in my pantry that someone gave me It doesn’t say milk. Do do I just shake it up and use 1/2 cup? And do I need to refrigerate it first?

    • Trina
      Trina says:

      Hi April…yes the coconut cream will work, but you might have to thin it out a little with some water if it’s too thick. No need to refrigerate first 🙂

    • Anonymous
      Anonymous says:

      Sarah , I use Pams pancake and baking mix and sub the egg with unsweetened applesauce. It doesn’t make the batter sweet at all and give a nice battered texture to your zucchini. Plus I just make myself a ranch dip using egg free mayo

    • healthytangents
      healthytangents says:

      I make my own egg when I am making things like this and I need a binder.

      This egg replacement works well in delicate, light-colored items like yellow cakes and sweet muffins…it does not alter the flavor, like Ener-G Egg Replacer or Flax goop does. It provides the structure that egg whites normally do. It leavens like beaten egg whites do, because you trapped lots of air bubbles when you were whisking it (You did whisk it thoroughly before you dumped it in, right?) And it contains some baking powder. It provides the moisture and fat that egg yolks provide.

      But it does NOT promote browning, add protein, or implant a lovely yellow color like real eggs do. If you tolerate corn, you can use the Energy Egg Replacer instead.

      1tbs / 2 c tapioca starch
      1 tbs / 2 c arrowroot starch
      ¼ tsp / 8 tsp baking powder
      1/8 tsp / 4 tsp xanthum gum
      1 pinch / 4 pinches gelatin or agar agar (optional)

      Then, add ½ cup water and 2 tsp oil, whisk together in a bowl until thoroughly combined and a little frothy. Store in the refrigerator until ready to use.

      Tip: I actually make up the dry ingredients in the large batch measurements above (sifted together and stored in a canister) and then just use 1 tbs + ¼ tsp mix with ¼ c water and 1tsp oil per egg needed in the recipe.

  5. Aly
    Aly says:

    I was just diagnosed with a gluten AND dairy allergy… So Paleo here I come… This is all new to me and I’m wondering about the coconut cream (I’ve seen it on a few of your recipes…) the half a cup here, do you get that just from the skimmed top of 1 can? Or how many cans does it take to get that quantity?

    • Trina B
      Trina B says:

      Hi Aly, I sure you hope you find some recipes here to help your allergies. In the dill dip I did use the cream from the top of the can. But in most recipes when I’m baking I just use it as is. You can keep some in the pantry and it will stay liquid. Place in the fridge and it separates. You can usually get quite a bit of solid cream from one can, and yes I got the 1/2 cup from one can and still had some left over. I use Thai brand. Good luck! 🙂

    • Trina B
      Trina B says:

      Kelly, could be that there was too much coconut flour on them before you fried them? I tap them lightly to remove the excess flour. Also, make sure you have a good quality coconut flour that’s very fine.

  6. Joan Ging
    Joan Ging says:

    This worked really well – very light and delicious! I was hoping the frying would help change the texture of the zucchini to something that my 4-year-old would go for, and he chomped them down (even without the dip)! Thanks so much for this recipe.

    • Trina B
      Trina B says:

      Yay! I’m glad they are kid approved in your house. A friend of mine told me her daughter was eating them as fast as she was frying them up! Ha! thanks for your comment. 🙂


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