Pan Fried Zucchini with Lemon and Parmesan
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
172 kcal
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Cuisine
American, Vegetarian
Pan Fried Zucchini with Lemon and Parmesan
Description
This recipe starts by slicing zucchini into quarter-inch rounds, lightly seasoning with salt and black pepper. Cooking the zucchini in olive oil over medium-high heat allows each slice to brown evenly without overcrowding the pan. The method produces a tender texture with nicely caramelized edges.
After all slices are cooked and kept warm, the dish is finished by squeezing fresh lemon juice over the zucchini and sprinkling grated Parmesan cheese on top. The lemon juice adds subtle acidity that livens the flavour, while Parmesan contributes a savory depth.
This side dish pairs well with many main courses, offering a healthy vegetable option that is quick to prepare. It can be served warm and fresh, highlighting the interplay of lightly crisp zucchini, citrus, and cheese.
The dish stores for one to two days refrigerated and reheats well in a skillet over low heat. Substitute olive oil with butter or other cooking oils as preferred, adjusting heat to avoid burning butter.
Ingredients
- 4 zucchini washed and cut in 1/4-inch rounds, medium
- salt
- black pepper
- 4 tablespoons olive oil
- ½ lemon
- 2 tablespoons Parmesan Cheese grated
Instructions
- Wash and dry the zucchini. Slice crosswise into about 1/4-inch thick slices.
- Generously sprinkle both sides of the zucchini slices with salt and black pepper. Set aside.
- Heat a large, heavy skillet over medium-high heat. When the skillet is hot, add half the olive oil.
- Place the zucchini in the pan, making sure that the slices don’t overlap. Cook for about 2-3 minutes or until the bottom of the slices is nicely browned. Turn and cook the other side until browned.
- Continue with remaining zucchini slices, adding olive oil as needed.
- Transfer finished zucchini slices to a baking sheet and keep warm in a 200° oven while you finish cooking the remaining slices.
- Transfer the cooked zucchini slices to a serving plate. Squeeze lemon juice over and sprinkle with grated Parmesan.
Notes
- Store leftovers for 1-2 days in the refrigerator and reheat gently on low heat in a skillet.
- Substitute olive oil with butter, canola, or corn oil, adjusting heat to avoid burning butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 172kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 54mg | 2% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 42mg | 47% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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