Here’s a quick, easy, and tasty Pan-Fried Zucchini recipe 🥒—crispy on the outside and tender inside.
Pan-Fried Zucchini
Ingredients (Serves 2–4)
- 2 medium zucchini, sliced into rounds or sticks
- 2 tbsp olive oil or butter
- Salt & black pepper, to taste
- ½ tsp garlic powder or minced garlic
- Optional: grated Parmesan cheese, paprika, or Italian seasoning
Instructions
- Prep zucchini
- Wash and slice zucchini evenly.
- Pat dry with paper towels to remove excess moisture.
- Heat pan
- Heat oil or butter in a skillet over medium-high heat.
- Cook
- Add zucchini in a single layer (don’t overcrowd).
- Season with salt, pepper, and garlic.
- Cook 3–4 minutes per side until golden brown and tender.
- Finish & serve
- Sprinkle with Parmesan or herbs if using.
- Serve immediately.
Tips
- For extra crispiness, lightly dust zucchini with flour or cornmeal before frying.
- Add a squeeze of lemon juice after cooking for brightness.
- Works great as a side dish for steak, chicken, or fish.
If you’d like, I can also share a crispy breaded version, a zucchini and onion skillet, or a low-oil air-fryer method.
