Pan-fried zucchini is a classic side dish that's easy to make and always a crowd-pleaser. This recipe takes the classic up a notch with the addition of Parmesan cheese and herbs, creating a dish that's both flavorful and elegant. The zucchini is sliced into thin rounds and cooked in a hot skillet until tender and golden brown. The Parmesan cheese and herbs are added at the end of cooking, melting and creating a delicious, crispy crust. This dish is perfect for a weeknight meal or as a side dish for a special occasion.
The origins of pan-fried zucchini are shrouded in mystery, but it's believed to have originated in Italy, where zucchini is a staple ingredient in many dishes. The dish is thought to have been brought to the United States by Italian immigrants in the late 19th century. It quickly became a popular side dish, and today it's a staple in many American homes. Pan-fried zucchini is a versatile dish that can be served as a side dish, appetizer, or even a main course. It's a great way to use up leftover zucchini, and it's also a healthy and delicious way to get your vegetables.
Prep time: 5 | Cook time: 5 | Serves: 4
Ingredients
2 medium zucchini, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the zucchini and cook, stirring occasionally, until tender and golden brown, about 5 minutes.
Season with oregano, thyme, garlic powder, onion powder, salt, and pepper.
Cook for an additional 1-2 minutes, or until the zucchini is heated through.
Remove from heat and stir in the Parmesan cheese and parsley.
Serve immediately.
Why It Works
Slicing the zucchini into thin rounds ensures that it cooks evenly and quickly.
Cooking the zucchini in a hot skillet creates a crispy exterior and a tender interior.
The addition of Parmesan cheese and herbs adds flavor and richness to the dish.
Cooking the zucchini until golden brown gives it a slightly caramelized flavor.