Here’s a simple and delicious way to make pan-fried zucchini—crispy on the outside, tender on the inside:
Pan-Fried Zucchini
Ingredients (serves 2–4)
- 2 medium zucchinis, sliced into ¼-inch (0.5 cm) rounds
- 2–3 tbsp olive oil or butter
- Salt and black pepper, to taste
- Optional: garlic powder, paprika, or Italian seasoning
- Optional garnish: grated Parmesan, chopped fresh herbs (parsley, basil, or thyme)
Instructions
1. Prepare the zucchini
- Wash and trim the ends of the zucchini. Slice into even rounds for uniform cooking.
- Pat the slices dry with a paper towel to reduce moisture (helps them crisp up).
2. Heat the pan
- Heat olive oil or butter in a large skillet over medium heat.
3. Cook the zucchini
- Add zucchini slices in a single layer (do not overcrowd the pan).
- Cook 2–3 minutes per side until golden brown and slightly tender.
- Sprinkle with salt, pepper, and optional seasonings while cooking.
4. Serve
- Remove from pan and serve immediately.
- Garnish with grated Parmesan or fresh herbs if desired.
Tips:
- For extra crispiness, dredge zucchini slices lightly in flour or breadcrumbs before frying.
- You can add minced garlic in the last minute of cooking for extra flavor.
- Pan-fried zucchini pairs well with pasta, grilled meats, or as a side to soups and stews.
If you want, I can also give a crispy breaded version that’s like zucchini chips—super crunchy and perfect for dipping.
Do you want that version?
