Side dish / Vegetable side

Pan-Fried Zucchini

Name: Pan-Fried Zucchini
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 700 g / 1 lb 9 oz Zucchini; 45 ml / 3 tbsp Extra virgin olive oil; 2 cloves Garlic, lightly crushed; 5 g / 1 tsp, or to taste Fine salt or to taste; 1 g / 1/2 tsp Black pepper; 10 g / 1/3 oz Fresh parsley, chopped; 2 g / 1 tsp Lemon zest; 15 ml / 1 tbsp Lemon juice

Simple, golden pan-fried zucchini with garlic, olive oil, parsley, and a bright lemon finish. A quick Italian-style side dish that stays tender, flavorful, and lightly caramelized.

Prep15 minTotal15 min 4 servingsEasyAbout 115 kcal per serving

Recipe video

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Method

1
Wash the zucchini under cold water and dry them well with a clean towel.
2
Trim off the ends, then slice the zucchini into 5 mm / 1/4 inch rounds or half-moons.
3
Place the zucchini in a bowl, sprinkle with salt, and let them rest for 10 minutes to release excess moisture.
4
Pat the zucchini dry with paper towels so they brown instead of steaming.
5
Heat the olive oil in a wide nonstick or stainless-steel pan over medium-high heat.
6
Add the crushed garlic and cook for 30–45 seconds, just until fragrant, without letting it burn.
7
Add the zucchini in a single layer as much as possible, working in batches if needed.
8
Cook for 5–7 minutes, stirring only occasionally, until the zucchini edges turn golden.
9
Remove the garlic, then season with black pepper, parsley, lemon zest, and lemon juice.
10
Toss gently, taste, adjust the salt if needed, and serve hot or warm.

Chef notes

Serve with extra parsley, a light drizzle of olive oil, and a few thin lemon zest curls. Excellent with grilled fish, roasted chicken, eggs, pasta, or fresh bread.
Do not overcrowd the pan. Too many zucchini at once will steam instead of caramelize. Drying the slices is essential for better browning. Add the lemon only at the end to keep the flavor fresh.