Fried Courgettes (Fried Zucchini)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2 Generous servings, 4 x small servings
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Calories
323 kcal
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Course
Side Dish
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Cuisine
International
Fried Courgettes (Fried Zucchini)
Description
This recipe slices courgettes roughly half to one centimeter thick to preserve some firmness during frying. Garlic is gently cooked in fats until fragrant, then zucchini rounds are arranged in a single layer to sear undisturbed for about two and a half minutes per side, allowing a lightly charred surface to form. Using sufficient butter and oil prevents sticking, and cooking in batches if needed ensures even frying.
The sautéed courgettes gain a subtle richness from butter, while olive oil contributes to crisping. The final seasoning with freshly ground pepper, dried oregano, salt, and a squeeze of fresh lemon juice enhances and balances the flavors. Grated Parmesan adds a salty, savory note and slight texture contrast.
To maintain a pleasant mouthfeel, avoid salting the courgettes before cooking, which could draw moisture and cause sogginess. Minimal flipping preserves the seared surfaces and helps develop char for extra flavor. The result is a versatile side dish pairing well with a variety of main courses.
Ingredients
- 1 teaspoon garlic chopped or minced
- 30 grams Parmesan Cheese grated, or similar hard cheese
- 500 grams courgette or two large courgettes
- 2 tablespoons olive oil
- 25 grams butter
- salt to taste
- black pepper freshly ground, to taste
- 1 teaspoon oregano or your favourite herb, dried
- 1 tablespoon lemon juice freshly squeezed
Instructions
Prepping
- Mince or chop the garlic.
- Grate the parmesan cheese and set aside.
- Prepare the courgettes by trimming off the tops and tails, then slicing them into rounds approximately 5mm to 1cm (0.20" to 0.40") thick.
Frying the courgettes
- In a large frying pan, combine the olive oil and butter.
- Heat them over medium-high heat until the butter becomes frothy and begins to melt.
- Add the garlic to the pan and fry it with the butter and oil for about 30 seconds.
- Arrange the courgette rounds in a single layer in the pan and let them cook undisturbed for approximately 2.5 minutes.You might have to cook the courgettes in multiple batches. Don't worry, there should be sufficient oil and butter in the pan for the remaining rounds.
- Once the bottom sides start to look a bit charred, flip them over using two forks and let them cook for another 2.5 minutes until they are slightly browned and have a few charred spots.
- Transfer the fried courgettes to a bowl.
- Sprinkle the salt, pepper, herbs, lemon juice and half of the Parmesan evenly over the courgettes. Give them a gentle toss to coat.
- Transfer the pan-fried courgettes to a serving bowl and sprinkle the remaining Parmesan cheese over them. Serve immediately.
Notes
- Slice courgettes at medium thickness (5mm to 1cm) to avoid mushiness.
- Do not salt courgettes before frying to prevent excess moisture and sogginess.
- Fry courgettes in a single layer without overcrowding for even charring.
- Flip courgettes only once using two forks to keep charred surfaces intact.
- Maintain medium-high heat to achieve desirable browning and texture.
- Apply seasoning and lemon juice after cooking to preserve texture and distribute flavor evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Generous servings, 4 x small servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 342mg | 14% |
| Potassium | 696mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 947IU | 19% |
| Vitamin C | 48mg | 53% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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