Perfect PanFried Zucchini with Lemon Herbs
Looking for the best way to cook zucchini This panfried zucchini with lemon herbs is quick easy and bursting with Mediterranean flavor Get the simple recipe now ... Vegetarian Delights
Recipe Introduction
Quick Hook
Ever find yourself staring at a zucchini? Wondering what to do with it? Well, this Perfect Pan fried zucchini recipe is the answer! It's the best way to cook zucchini and get it golden brown.
The zucchini with lemon and herbs makes it so zesty.
Brief Overview
Mediterranean zucchini is a simple dish. It originates from the sun-kissed coasts. It's so easy to make this as one of your Veggie Side Dishes ! This recipe is easy and quick.
It takes around 25 minutes. It will serve about four people.
Main Benefits
Zucchini is packed with vitamins. Its also a healthy option among Veggie Dishes . This recipe is perfect for a summer barbecue! What makes this recipe special? It’s the bright flavors.
This is truly one of the best Zucchini Recipes
Ready to get started? Next up, the ingredients!
Perfect PanFried Zucchini with Lemon Herbs Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment
So, you wanna make some amazing pan fried zucchini recipe? Let's break down what you'll need. It's easier than putting on your wellies, I promise.
And honestly, this is the best way to cook zucchini, you won't be disappointed.
The Zucchini Lowdown
You'll need 1.5 lbs (680g) of medium zucchini. Seriously, medium is key here. You don't want those massive ones that are all seeds.
Look for firm zucchinis. They should be bright green and without bruises. Slice 'em into 1/4-inch (0.6cm) thick rounds, not too thin, not too chunky.
Seasoning Symphony
Let’s talk about the flavour .
Firstly, you’ll require 2 tablespoons olive oil. . It is best for achieving that lovely golden brown. This amount is essential for achieving that lovely golden brown in this zucchini recipes.
You want 2 cloves of minced garlic , about 2 teaspoons if you're using pre-minced. Garlic just elevates it! Use 1 tablespoon fresh lemon juice.
Lemon brightens everything up. Then there is 1 tablespoon each of chopped fresh parsley and mint . I would say don't skimp on those fresh herbs, seriously.
They make all the difference. If you are a bit of a devil you can add 1/4 teaspoon red pepper flakes .
Lastly Salt and pepper, to taste, always. Oh, and a bit of a story about zucchini, I used to not like zucchini, now I always try to have some Veggie Side Dishes ready to go.
If you don't have mint, you can use basil. No lemon? A splash of white wine vinegar will do in a pinch.
Tool Time
You don't need a fancy kitchen for this recipe.
Just your standard stuff. I would suggest you should use a large skillet. Cast iron is brilliant, but non-stick works too.
Of course a good cutting board is necessary. And last but not least, a sharp knife for slicing. My nan always said a dull knife is a dangerous knife.
That’s all there is to it. Now grab those ingredients and get ready to make the quick zucchini side dish of your dreams.
Get ready to make some excellent Veggie Dishes, or Mediterranean zucchini! This sautéed zucchini will be a sure success! And you'll see this is really a collection of Easy Zucchini Recipes .
Perfect Pan-Fried Zucchini: Your New Favourite Veggie Dish
Honestly, are you looking for some exciting Zucchini Recipes ? So, I was talking with my best friend, and she goes, "Zucchini is just… blah.
" Oh my gosh, I almost choked on my tea! That's when I knew I needed to share this simple recipe.
It's the best way to cook zucchini , transforming it into something amazing. This isn't just boiled, tasteless Veggie Dishes , it's a flavour explosion! These Easy Zucchini Recipes have become an absolute staple in my kitchen.
Did you know that zucchini is technically a fruit? Well, trivia aside, let’s get cooking.
Prep Like a Pro: Mise en Place is Key
First things first, let's get organised! Essential mise en place time. Slice 1.5 lbs (680g) of zucchini into 1/4-inch (0.
6cm) rounds. Mince 2 cloves of garlic and chop 1 tablespoon each of fresh parsley and mint. Squeeze out 1 tablespoon of lemon juice.
Having everything ready will make your life so much easier. This recipe gives you Quick Zucchini Side Dish in no time.
The way it is prepared in these Zucchini Side Dishes helps make this recipe so quick and easy.
Sizzle Time: Step-by-Step to Golden Perfection
Ready to rock? Here's how to get perfectly Sautéed zucchini :
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat .
- Add zucchini in a single layer. Don't overcrowd the pan! This is crucial for browning, honestly.
- Cook for about 3- 5 minutes per side , until golden brown and tender.
- Reduce heat to medium, add garlic, and cook for about 30 seconds , until fragrant.
- Remove from heat. Stir in lemon juice, parsley, mint, and 1/4 teaspoon of red pepper flakes (if using). Season with salt and pepper.
- Serve immediately. You want that brightness of Zucchini with lemon and herbs .
Pro Tips for Zucchini Nirvana
Want to take your zucchini game to the next level? Here's some insider knowledge:
- Pat the zucchini dry with paper towels before cooking. This is a game-changer for getting that golden-brown colour.
- Don't be afraid to experiment with herbs! Basil or oregano would also be amazing.
- Common mistake? Overcooking! You want the zucchini tender but still with a little bite.
This Pan fried zucchini recipe has been one of my best ever. You can even meal prep, by pre-slicing the zucchini.
Store it in an airtight container in the fridge for up to 2 days. You'll have a delicious Veggie Side Dishes to enjoy.
This Mediterranean zucchini is a must try!
Recipe Notes to Zest Up Your Zucchini!
Right, let's dive into those extra bits that make this pan fried zucchini recipe sing . These notes are like the secret sauce that'll turn your veggie side dishes into something truly special.
Trust me, I've learnt these tips the hard way (burnt garlic, anyone?).
Serving Suggestions: Presentation and Pairings
Presentation matters, even for veggie dishes like this. I like to pile my sautéed zucchini high on a platter. Drizzle with a little extra olive oil and lemon juice.
A sprinkle of fresh herbs makes it look posh, you know? For sides, think summery things. This zucchini is amazing with grilled chicken or fish.
It's also fab with a lemon-herb couscous. For a lighter meal, try a quinoa salad. These zucchini side dishes are killer.
Storage Savvy: Keepin' it Fresh
Oh my gosh, nobody likes soggy leftovers! Store your cooked zucchini in an airtight container in the fridge. It will keep for up to 3 days .
Reheat gently in a skillet over medium heat. A quick microwave zap will do in a pinch, but the texture won't be quite as good.
I don't recommend freezing it , honestly. It gets a bit watery.
Variations: Mix It Up!
Feeling adventurous? Let's tweak those easy zucchini recipes . Fancy a bit of cheese? Grate some Parmesan over the zucchini during the last minute of cooking.
Or add a pinch more red pepper flakes. This gives you that spicy edge. For a dairy-free version, sub in coconut oil for the olive oil.
It gives a slightly sweet, nutty flavour. Don't have lemon? Lime works as a decent sub. Other fresh herbs like basil, oregano, or thyme can replace the parsley or mint.
Nutrition Nuggets: Goodness in Every Bite
Zucchini itself is pretty low in calories. Each serving clocks in around 85 calories . It is a good source of Vitamin C and potassium.
Plus, all those lovely herbs add extra antioxidants. It's a win-win!
I hope these little snippets help you create your own zucchini masterpiece. Experiment with different herbs and spices. Find your own Mediterranean zucchini vibe.
Get creative in the kitchen, and remember, even the best cooks make mistakes.
Don't worry if your first batch isn't perfect. Just keep practicing, and soon you'll be whipping up this quick zucchini side dish like a pro. You've got this!
Frequently Asked Questions
What's the best way to cook zucchini so it's not soggy?
Nobody wants a mushy zucchini! The trick is to avoid overcrowding the pan, which leads to steaming instead of browning. Cook the zucchini in batches, making sure each slice has room to breathe. Also, patting the zucchini dry with paper towels before cooking helps remove excess moisture, ensuring a nice, golden-brown sear, a bit like getting a good crust on your Sunday roast.
Can I use different herbs in this recipe? I’m not a big fan of mint.
Absolutely! Fresh herbs are the secret weapon here. While parsley and mint give a lovely Mediterranean vibe, feel free to experiment. Basil, oregano, or even thyme would be delicious substitutes. Think of it like choosing your favourite flowers for a bouquet – pick what smells and tastes good to you! Just keep the quantities roughly the same as the original recipe.
How long will leftover pan-fried zucchini last, and what’s the best way to store it?
Leftover zucchini is best enjoyed within 2-3 days. Store it in an airtight container in the fridge. Reheating can make it a little softer, so it's often best enjoyed cold or at room temperature in salads or wraps. It's a bit like leftovers from the chippy; still good the next day, but not quite as amazing as fresh!
Is zucchini healthy, and what are its nutritional benefits?
You bet! Zucchini is a low-calorie, nutrient-rich vegetable. It's a good source of vitamin C, potassium, and fiber. Plus, it's mostly water, which helps keep you hydrated – perfect for those summer months when you're trying to stay cool. Think of it as a guilt-free way to get your veggies in, a bit like a healthy alternative to your favorite biscuit.
What variations can I make to this pan-fried zucchini recipe?
Get creative! A sprinkle of grated Parmesan cheese during the last minute of cooking adds a salty, savory touch. For a spicy kick, add more red pepper flakes or a dash of hot sauce. You could also try using lime juice instead of lemon for a slightly different flavor profile. The possibilities are endless – like adding different toppings to a jacket potato!
What's the best way to cook zucchini if I want to prep it ahead of time?
While zucchini is best cooked and served immediately, you can prep some elements ahead of time. You can slice the zucchini and store it in an airtight container in the refrigerator for a few hours, but be sure to pat it dry before cooking. You can also chop the garlic and herbs in advance, but wait to add the lemon juice until just before serving to keep the zucchini fresh and avoid it getting soggy. Think of it like getting all your ingredients prepped for a stir-fry – ready to go when you are!
