Pan-Fried Zucchini with Parmesan
Serves 4
15 mins prep
10 mins cook
25 mins total
Crisp-fried in extra virgin olive oil until golden brown, this delicious fried zucchini with lemon and Parmesan cheese is easy to make when you have an abundance of zukes! There's no need for an egg wash or breadcrumbs with my dry-fry method. Enjoy this Italian-style recipe as a salad, side dish or over pasta.
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Slice the zucchini into thick coins about ½-inch wide. Put them in a bowl with the onion. Add the flour, 1 ½ teaspoons salt and black pepper to taste. Toss the slices so they're evenly coated in the flour mixture.
Heat a 12-inch (preferably non-stick) skillet over medium-high heat until hot. Pour in the olive oil and heat until it just begins to shimmer.
Lift the slices out of the bowl, shaking off the flour. Arrange them cut-side down in the pan in one layer. The slices should sizzle right away, otherwise the pan isn't hot enough yet. Toss in the garlic cloves. Fry undisturbed for 2 or 3 minutes, until the slices are nicely golden brown on one side. Note: Depending on the size of your pan, you might have to cook the zucchini in batches.
Flip the zucchini over, either by shaking the pan or by gently nudging with a spatula. Fry on the other side for 1-2 more minutes.
Remove from the heat and stir in the parsley or basil. Transfer to a serving plate and sprinkle the cheese on top. Squeeze the lemon over and serve hot.
