Description
If you’re looking for a vegetable to highlight in your next vegan meal or just a delicious side to accompany your grilled steak or chicken, this perfectly golden brown seasoned and pan-seared zucchini is the dish to make. It’s ready in 10 minutes or less and there’s no need to heat up the oven or fire up the grill. These zucchini have a ton of flavor and can be cooked to have a little “bite” or leave them a few minutes longer after the initial sear to get them as soft as you like. And, it’s a great way to use up all of that abundant zucchini growing in your summer garden.
Ingredients
Scale
- 2 tp 3 medium zucchini, washed and sliced 1/4 inch thick, lengthwise
- olive oil
- salt and freshly cracked black pepper to taste
- fresh rosemary and flat-leaf parsley (optional but recommended)
Instructions
- Slice the zucchini. Wash and slice the zucchini lengthwise to get long evenly 1/4″ thick pieces.
- Cook the zucchini. Heat a cast-iron skillet or another heavy-bottomed skillet to high heat and add a drizzle of olive oil to lightly coat the bottom of the pan. When the skillet is very hot, but not smoking, add the zucchini in a single layer being sure not to overlap the slices. Drizzle the tops with a little more olive oil, add a sprig of rosemary and parsley, and season with a little salt and pepper. Do not move the slices once they hit the skillet until they have turned golden brown on the bottoms (after approximately 5 minutes of cooking).
- Flip the zucchini and finish them. Flip the zucchini over, season with a little more salt and black pepper, reduce the heat to medium-high, and continue cooking for about 4 to 5 more minutes, or until they turn golden brown with slightly crispy edges. Check the underside of the slices periodically lifting a corner slightly with a pair of tongs to check for color. When they’re ready, the slices should be tender but still have a slight firmness. Remove them to a platter and serve immediately, or at room temperature Enjoy!
Notes
- If you want an even softer zucchini cook as indicated above, and after they’ve been seared on both sides (for approximately 5 minutes on each side) place a lid on top of the skillet to steam them a bit.
- If you want to add a little spice, go for it! This zucchini tastes great with a little added smoked paprika and/or a little cayenne pepper for a kick.
- I don’t measure the olive oil for this recipe instead I drizzle lightly and add more if the pan or the veggies start looking dry. You can do the same. You shouldn’t need more than 1-2 tablespoons of olive oil.
- Adjust the heat as needed to avoid burning the zucchini on the bottoms before they have a chance to become golden brown and tender. Every range is different and some people have electric, induction, or gas so adjust accordingly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 4 slices
