Pan-fried zucchini that are simple and delicious. Just the first milder, sunny days are enough to make me crave zucchini again! Zucchini are starting to reappear at market stalls, so I immediately use them to prepare some new recipes. Today a very simple zucchini recipe: a perfect side dish to accompany all your plates. Pan-fried zucchini are simple, quick and incredibly tasty. If you’re looking for other zucchini recipes, you are spoiled for choice: from zucchini rolls, air-fryer zucchini meatballs to puff pastry zucchini pinwheels. Zucchini are super versatile in the kitchen. They contain very few calories, are highly digestible, are rich in potassium and contain vitamins A and C and folic acid, great for the skin and the immune system. Being delicate, zucchini wonderfully absorb the seasonings with which they are cooked. Let’s hurry to the kitchen and prepare together the best gratinated zucchini you’ve ever tasted.
DON’T MISS THESE RECIPES TOO:
- ZUCCHINI PASTRIES you make them in 10 minutes and eat them in one
- ZUCCHINI ALLA SANFELICIANA the recipe you don't expect
- BAKED ZUCCHINI MEATBALLS the crispiest and most delicious
- ZUCCHINI MUFFINS savory, soft and tasty savory muffins
- ZUCCHINI WITH CHERRY TOMATOES IN A PAN zucchini have never been this good
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 16 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 75.06 (Kcal)
- Carbohydrates 6.16 (g) of which sugars 0.30 (g)
- Proteins 4.57 (g)
- Fat 4.20 (g) of which saturated 1.38 (g)of which unsaturated 0.75 (g)
- Fibers 1.15 (g)
- Sodium 164.45 (mg)
Indicative values for a portion of 120 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 for the Zucchini
- 17.6 oz zucchini
- 0.25 cup breadcrumbs
- 0.25 cup Grana Padano, grated
- to taste extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- to taste salt
How to prepare Zucchini in the Pan
Wash the zucchini. Trim the ends and first cut them into slices about 1/4 inch thick. I then cut each slice in half. Pour 3–4 tablespoons of extra virgin olive oil into a skillet, add the garlic clove and the zucchini.
Let cook over high heat for 8–10 minutes, tossing often or turning them with a wooden spoon. The zucchini should brown without falling apart: they should remain “al dente”. Salt them only at the end of cooking.
Pour the breadcrumbs, grated Grana Padano and chopped parsley over the zucchini. Lower the heat slightly and continue to sauté the zucchini for another 2–3 minutes, until the breadcrumbs are golden and the cheese has melted, creating that delicious golden crust. Adjust the salt.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you want your zucchini to stay firm and not watery, the secret is the heat. Always cook them over high heat and never cover them with a lid at the beginning: they must sear, not boil in their own steam. And the salt? Add it only at the end, otherwise they will release all their water and become soft.
Besides being a very tasty side dish, these zucchini are also great for dressing pasta.
Don’t miss the recipe for Zucchini and Onion Flatbread
Your Questions
How to prevent zucchini from becoming soft?
Use a pan large enough so the zucchini are not too crowded and cook on high heat without a lid. The steam must escape, not get trapped, otherwise the zucchini will “boil” instead of searing.
Can I prepare them in advance?
These zucchini are at their best just made, because the breadcrumbs tend to soften with the moisture from the vegetable. If you prepare them earlier, quickly reheat them for a minute in a hot pan before serving to restore crispness.
What can I substitute parsley with?
With oregano, mint or thyme. You can also add a crunchy note with coarsely chopped almonds or walnuts.
