Pan-fried gratinated zucchini, or sandy zucchini, are a simple, tasty, and incredibly quick vegetable side dish to prepare. With a few zucchinis harvested from the countryside, I made this delicious and flavorful recipe in just a few minutes without turning on the oven. Pan-fried gratinated zucchini cook with little oil, they are soft and crispy at the same time, ideal as a side dish, appetizer, or vegetarian main course. They are super versatile and super good, vegetarian and also vegan!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1/3 cup breadcrumbs
- 3 zucchinis
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- to taste spices
- to taste salt
- to taste black pepper
Steps
Pan-fried gratinated zucchini are very simple and quick to prepare; first, clean the zucchinis and cut them into small pieces.
Pour the oil into the pan and let the garlic clove brown, add the zucchinis, salt them, and let them cook, stirring occasionally, for about ten minutes.
As soon as the vegetables are golden, remove the garlic, add the breadcrumbs, spices to taste (I used paprika, rosemary, thyme, and black pepper) and mix everything together, continue cooking the pan-fried gratinated zucchini for a couple more minutes.
Notes:
Pan-fried gratinated zucchini can be stored at room temperature for a few hours or in the fridge for 3 days. To make them even tastier, you can add a bit of grated Parmesan and/or Pecorino cheese once the heat is off.
More zucchini recipes HERE
