Quick & Crispy Zucchini

Nothing’s worse than mushy, bland zucchini. This method works to solves that problem. The key is to keep the heat high enough in order to get that nice crispy browning. No specific ingredient amounts here. Just use as much zucchini as need and season to your taste.

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Quick & Crispy Zucchini
zucchini, summer squash
Course Side dish
Cuisine Summer
Servings
Ingredients
  • zucchini
  • 2 tbsp olive oil or more, depending
  • Salt & pepper
  • handful fresh herbs such as basil, parsley & mint
  • lemon juice to taste
  • breadcrumbs (optional)
  • grated parmesan, (optional)
  • pasta (optional)
Course Side dish
Cuisine Summer
Servings
Ingredients
  • zucchini
  • 2 tbsp olive oil or more, depending
  • Salt & pepper
  • handful fresh herbs such as basil, parsley & mint
  • lemon juice to taste
  • breadcrumbs (optional)
  • grated parmesan, (optional)
  • pasta (optional)
zucchini, summer squash
Instructions
  1. Slice the zucchini into roughly 1/4 inch rounds.
  2. In a large pan heat the oil over medium high - high heat add in the zucchini in a single layer. Season with salt and pepper. If needed, wait to do any remaining zucchini in a second batch.
  3. Let the slices cook until golden brown then toss over and continue cooking until browned on the second side. Don't worry too much about burning - let them cook!
  4. Transfer to a plate, sprinkle with lemon juice, herbs, salt and pepper and serve. To make a meal, toss zucchini with breadcrumbs, pasta and plenty of grated Parmesan.
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