The pan-fried zucchini is a delicious and flavorful side dish that can be served alongside meat or fish dishes. Thanks to their delicate flavor, zucchini can be enhanced with aromatic herbs like basil, thyme, parsley, and mint. They can also be enriched with cheeses or cured meats.
Let’s say that pan-fried zucchini, besides being a side dish, can turn into a pasta seasoning. Just add some speck, some bacon, or some tuna to get a tasty and simple first course. Their versatility makes them suitable for every occasion, from a quick lunch to a more curated table.
Zucchini are in the peak of their season and this is when their flavor becomes more intense, their texture firmer and more compact, and their price lower. This recipe, while being one of the simplest, invites you to rediscover the importance of seasonality, respect for ingredients, and the pleasure of cooking mindfully.
What is the secret to making zucchini crunchy? Actually, it’s quite simple. Do not add water while cooking and do not cover them with a lid, or they will steam and become soft. To keep zucchini crunchy, sauté them over medium heat, stirring often. Thanks to the Maillard reaction, the sugars will caramelize, creating a pleasant crust on the outside. Use a large pan so they don’t overlap too much and cook faster and more evenly.
Here are more recipes with zucchini:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All Seasons
- Energy 55.84 (Kcal)
- Carbohydrates 3.63 (g) of which sugars 0.01 (g)
- Proteins 2.97 (g)
- Fat 4.17 (g) of which saturated 0.62 (g)of which unsaturated 0.22 (g)
- Fibers 1.24 (g)
- Sodium 262.02 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs zucchini (thinly sliced)
- 2 tbsps extra virgin olive oil
- 2 cloves garlic (or shallot, leek, green onion, or onion)
- 2 sprigs parsley (or other aromatic herbs as desired)
- 2 sprigs basil
- to taste salt
- to taste pepper
Tools
- 1 Pan large
- 1 Cutting Board
Procedure
Wash the zucchini very well, remove the ends, and cut them into 0.6-inch cubes or slices. If the zucchini you bought are very large, you can remove the inner part with the seeds and freeze it, to use in soups or purees later.
Wash the aromatic herbs you prefer; I used parsley and basil and finely chop them.
Peel the garlic, cut the cloves in half, and remove the inner sprout if present.
Brown the garlic cloves in the oil in the pan over not too high a flame; it’s crucial that the garlic cloves do not burn, or they will spoil the preparation.
As soon as they are slightly golden, remove them and add the diced zucchini. Sauté them for 10 minutes over medium heat, stirring often; they will remain slightly crunchy on the outside.
If you want firm and tasty zucchini, do not add water and do not cover them; otherwise, they will become very soft.
When the zucchini have reached the desired level of doneness, turn off the stove. Adjust the salt and pepper. Add the basil, chopped parsley, and stir.
The pan-fried zucchini are ready to serve.
Advice
Storage
You can store the cooked zucchini in the refrigerator for 4/5 days.
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FAQ
What is the secret to making zucchini crunchy?
When cooking them, do not add water and do not cover them with a lid, or they will steam and become soft.
To keep zucchini crunchy, sauté them over medium heat, stirring often. Thanks to the Maillard reaction, the sugars will caramelize, creating a pleasant crust on the outside.
Use a large pan so they don’t overlap too much, and they will cook faster and more evenly.What spices and aromatic herbs can be added to pan-fried zucchini?
You can make them more flavorful and tasty by adding spices like saffron, turmeric, or curry, or aromatic herbs like basil, parsley, mint, thyme, and oregano. While the spices should be added to the oil and toasted before adding the zucchini, the aromatic herbs should be added at the end of cooking.
How do you know when zucchini are cooked?
To find out, simply pierce them with the prongs of a fork; if they go in easily, they are cooked.
How to replace garlic in pan-fried zucchini?
You can replace garlic with scallions, shallots, golden onions, or leeks; sauté the ingredient you prefer in the oil, then add the diced zucchini and bring them to doneness.
