🥒🔥 Pan-Fried Zucchini
Simple, quick, and delightfully golden—Pan-Fried Zucchini is a perfect side dish or snack. Lightly crispy on the outside, tender on the inside, and seasoned just right, it’s a go-to recipe for using up fresh zucchini. Ready in minutes and made with just 3 core ingredients!
📝 Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 2 medium, sliced into ¼-inch rounds |
| Olive oil | 2 tablespoons |
| Salt & black pepper | To taste |
👨🍳 Instructions:
- Prep the Zucchini
- Wash and slice zucchini into even ¼-inch thick rounds. Pat them dry with a paper towel to remove moisture (helps with browning).
- Heat the Pan
- In a large skillet, heat olive oil over medium heat until hot but not smoking.
- Pan-Fry the Zucchini
- Add zucchini slices in a single layer (work in batches if needed).
- Fry for about 3–4 minutes per side, until golden brown and tender.
- Season with salt and pepper while cooking or just before serving.
- Serve
- Transfer to a plate lined with paper towels to absorb excess oil. Serve hot!
🍽️ Servings:
Serves 2–3 as a side dish or appetizer.
🔍 Notes:
- You can slice zucchini on a bias for larger pieces.
- Use a nonstick or cast iron pan for best results.
- If zucchini releases too much water, increase the heat slightly and avoid overcrowding the pan.
💡 Tips:
- Add garlic: Mince 1–2 cloves and add during the last 30 seconds for garlicky flavor.
- Cheesy option: Sprinkle grated Parmesan or feta over the hot zucchini.
- Herbs: Finish with fresh parsley, thyme, or a pinch of chili flakes for flair.
- Crispy version: Lightly coat slices in flour or breadcrumbs before frying.
🧾 Nutritional Info (per serving, based on 3 servings):
- Calories: ~90
- Protein: ~1.5g
- Fat: ~7g
- Carbohydrates: ~6g
- Fiber: ~2g
- Sugar: ~3g
Values may vary depending on oil absorption.
🌿 Health Benefits:
- Low in calories and carbs—ideal for light meals or keto/low-carb diets.
- Rich in fiber for digestion and fullness.
- Zucchini contains antioxidants like lutein and zeaxanthin, supporting eye health.
- Olive oil adds heart-healthy monounsaturated fats.
❓ Q&A:
Q: Can I use other oils?
A: Yes! Avocado oil or butter work well. Avoid oils with low smoke points.
Q: Can I bake or air-fry instead?
A: Definitely. For a lighter version, bake at 400°F (200°C) for 15–18 minutes or air-fry at 375°F for 10–12 minutes.
Q: How do I keep zucchini from getting soggy?
A: Pat dry before cooking, don’t overcrowd the pan, and cook over medium-high heat for better browning.
Q: Can I store leftovers?
A: Yes, but they’ll soften. Store in the fridge up to 3 days and reheat in a skillet or air fryer.
Q: Is this recipe vegan and gluten-free?
A: Yes, it’s naturally vegan and gluten-free as written.