Crispy pan-fried zucchini is a healthy and delicious side dish that will be ready in 15 minutes!
Crunchy on the outside and soft on the inside, they are really easy to prepare and ideal to accompany any of your meat or fish recipes, or why not, great for filling a sandwich or a wrap.
A recipe that will be appreciated by everyone, making zucchini appealing even to those who don’t particularly like them.
This recipe is very simple, but as always, below you will find both the written step by step procedure and the full VIDEO, because for one reason or another, I’ve noticed that videos are always very useful and appreciated by many of you 😉
If you want to try the oven version, try BAKED ZUCCHINI STICKS.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing CRISPY PAN-FRIED ZUCCHINI
- 4 zucchini (medium-large)
- 2 cloves garlic
- 4 tablespoons breadcrumbs (preferably not too fine)
- 4 tablespoons grated parmesan
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 1 tablespoon coarse cornmeal (optional, for extra crunchiness)
- to taste herbs (I use rosemary and basil)
Tools
- 1 Pan nonstick
Steps for preparing CRISPY PAN-FRIED ZUCCHINI
First, wash the zucchini, remove the ends, and slice them into rounds about 1/4 inch thick. If the zucchini are very large, first cut them in half lengthwise.
In a nonstick pan, pour the extra virgin olive oil (three-four tablespoons) and also add the garlic after removing its skin.
Turn on the heat to medium and fry the garlic for a few seconds, then add the zucchini.
Immediately add the salt and pepper and the herbs you prefer (I use rosemary and basil), then mix well.
Continue to cook over medium-high heat, stirring fairly frequently so they don’t brown too much, but at the same time cook and become well browned.
If you have a practically new and good-quality nonstick pan, the zucchini should be cooked after about ten minutes without needing to add water.
On the contrary, if you have a slightly older pan, you might need to add one or two tablespoons of water during cooking. If so, add very little at a time, so as not to boil the zucchini but to cook them so they are nicely golden.
When the zucchini are cooked but not too soft (after 8-9 minutes, taste one to adjust) you can add the breadcrumbs and the grated parmesan and mix very well.
If you want to achieve even more crispy pan-fried zucchini, also add a tablespoon of coarse cornmeal, otherwise, continue mixing for a few more seconds until the breadcrumbs and parmesan also reach a nice golden color.
At this point, all that’s left is to serve your CRISPY PAN-FRIED ZUCCHINI while they are still hot. You will taste the deliciousness!
Notes and Storage
As I mentioned during the procedure description, you can adjust the herbs to your liking: basil, rosemary, thyme, oregano, etc.
If you want to give your crispy pan-fried zucchini a touch of color and extra flavor, you can also add turmeric, which, combined with the black pepper already among the ingredients of this recipe, has many health benefits for our body.
You can also cook the CRISPY ZUCCHINI IN THE OVEN. I leave the recipe by clicking (HERE)
Crispy pan-fried zucchini can be stored in the refrigerator for 24 hours in an airtight container or wrapped in plastic wrap.
