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    Home » Recipe

    Published: Aug 9, 2021 · Modified: Aug 18, 2023 by maxcozzi · This post may contain affiliate links · 317 Comments

    Pan Fried Zucchini with basil (Sautéed Zucchini)

    Jump to Recipe Print Recipe

    Check out this incredible pan-fried zucchini recipe that makes a perfect side dish for some roasted fish or chicken. This easy sautéed zucchini dish will redefine this humble vegetable for you. Follow these simple steps to wield your skillet for golden-crisp, irresistible fried zucchini.

    pan fried zucchini, sautéed zucchini
    Jump to:
    • Key Ingredients 
    • Cooking Instructions
    • Top Tip for Perfect Zucchini
    • FAQ
    • More Delicious Vegetable Side Ideas
    • Pan Fried Zucchini with Basil
    • Food Safety

    If you already have the grill fired up, this recipe adapts perfectly for grilled zucchini. Just make sure to lightly sauté the minced garlic, basil, and olive oil in a separate saucepan to bloom it's aromatic flavors. Don't forget some crunchy bread to sponge up any extra oil!

    I like to serve this healthy side dish along with baked dijon halibut or za'atar roast chicken. 

    Key Ingredients 

    • Zucchini: Opt for smaller zucchinis, so you can halve them lengthwise and still get a perfect fit in the pan. Larger zucchinis tend to become soggy due to excess seeds and pulp during cooking.
    • Basil: Aromatic basil imparts an herby richness to the garlic-basil oil infusion.
    • Garlic: Unlock garlic's full potential by gently blooming it in olive oil, creating a luscious and flavorsome topping.
    • Fresh Lemon Juice: A hint of lemon brightens the dish, enhancing its overall taste.
    • Olive Oil: This recipe's heart lies in olive oil, so choose a premium variety with peppery notes and a thick texture.
    • Red Pepper Flakes: For an optional kick of heat, add red pepper flakes.

    Full ingredient list below.

    Cooking Instructions

    • Heat up a large skillet over medium heat. Drizzle olive oil and gently pan-fry zucchini halves flat-side down for 4-5 mins until golden brown. Flip & cook 4-5 mins more. Use tongs to transfer zucchini to a platter. Repeat in batches. Keep heat moderate to prevent olive oil from burning.
    • Once the zucchini's done, remove pan from heat & let cool briefly. Add more 1 to 2 tbsps oil if the pan seems dry, then sauté garlic for 1 min as pan cools.
    • Finally, stir in the basil & lemon zest to the oil. Drizzle the garlic-basil oil over the zucchini halves. Season with sea salt, cracked pepper & a lemon squeeze.

    Top Tip for Perfect Zucchini

    When I cook zucchini as it's own dish, I prefer to cut them in half lengthwise instead of slicing them thin to avoid overcooking. Summer squash can get mushy very quickly when cooking, leaving a little bit of crunch in veggie will maintain its sweet flavor and texture.

    FAQ

    How to pan fry zucchini without it getting soggy?

    A hot pan is key to searing zucchini to perfection. Achieve a crispy sear without overcooking by ensuring your pan is properly heated.

    How do you keep zucchini crisp when cooking?

    Choose the halving method instead of slicing. Larger zucchini pieces retain more moisture, resulting in a crispier texture.

    More Delicious Vegetable Side Ideas

    For those seeking additional quick vegetable side dishes, explore these delightful options:

    • fennel snap peas
    • Honey Garlic Green Beans with Walnuts
    • green tomato salad
    • avocado cashew salad with chimichurri dressing
    pan fried zucchini, sautéed zucchini

    Pan Fried Zucchini with Basil

    This quick pan fried zucchini with basil recipe will upgrade this simple vegetable to be the star of the dinner.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes

    Nutrition

    Calories: 115kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 37mg | Calcium: 35mg | Iron: 1mg
    Calories: 115kcal
    Author: Max Cozzi
    Servings: 6 (as a side)
    Prevent your screen from going dark

    Ingredients

    • 2 lbs zucchini (cut in half lengthwise)
    • 2 cloves garlic (crushed and minced)
    • 4 tablespoon olive oil
    • ½ cup basil (roughly torn)
    • 1 lemon (juiced and zested)
    • sea salt and freshly cracked pepper (to taste)

    Instructions

    • Preheat a large skillet under medium heat. Add the olive oil the gently fry the zucchini halves flat-side down for about 4-5 minutes until golden brown, flip and cook the other side for another 4-5 minutes. Using tongs, remove the zucchini from the pan and arrange on a serving platter. Do this in batches if needed. Avoid cooking with high heat so the olive oil doesn't burn.
    • After the zucchini is cooked, move the pan off of the heat and let cool for about a minute. If the pan dried out while frying add another 1-2 tablespoon of olive oil. Then, add the garlic and lightly sauté for 1 minute while the pan cools.
    • Lastly, add the basil and lemon zest and stir into the oil. Pour the garlic-basil oil over the zucchini and top with a pinch of sea salt, cracked pepper, and a squeeze of lemon.

    Notes

    For a time-saving alternative, combine the olive oil, garlic, basil, and lemon zest in a small microwave-safe bowl. Microwave the mixture for 1 minute before drizzling over the zucchini.
    Course: dinner, lunch, Side Dish, sides
    Cuisine: American, Italian, Mediterranean, pacific northwest
    Keyword: crispy pan fried zucchini, fried courgette, gluten free, healthiest way to cook zucchini, how to cook zucchini in a pan, how to fry zucchini in a pan, mediterranean diet, paleo, pan fried courgette, pan fried squash, pan fried yellow squash, pan fried zucchini recipes, pan fried zucchini without breading, pan seared zucchini, simple fried zucchini recipe, vegan, vegetables, vegetarian, zucchini pan fried, zucchini recipes
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Nikki says

      August 09, 2024 at 7:38 pm

      5 stars
      This was excellent and thoroughly enjoyed by myself and my husband! I'll definitely do it again! Thank you!

      Reply
    5 from 2 votes (1 rating without comment)

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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