Best Pan Fried Zucchini Recipes

EASY PAN-FRIED ZUCCHINI

Steps:

• Rub zucchini slices with garlic.
• Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
• Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

PAN-FRIED ZUCCHINI

Steps:

• Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
• When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE

Steps:

• Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
• When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.

HOBAK JEON (PAN-FRIED ZUCCHINI)

Steps:

• Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
• Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
• Coat zucchini slices with flour and dip into beaten eggs.
• Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
• Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.

PAN-FRIED ZUCCHINI WITH LEMON, FETA CHEESE, AND PARSLEY

Steps:

• Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch.
• Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.

PAN-FRIED ZUCCHINI WITH FRESH CORN

Steps:

• Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
• Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
• Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE

Steps:

• Spread zucchini onto double layer of paper towels; pat dry.
• Combine bread crumbs and flour in large bowl. Mix eggs and onions in medium bowl until blended; stir in zucchini. Add to bread crumb mixture; stir just until moistened.
• Heat 2 Tbsp. oil in large skillet on medium heat. Ladle half the zucchini batter into skillet, using scant 1/4 cup batter for each cake; cook 1-1/2 to 2 min. on each side or until lightly browned on both sides. Transfer zucchini cakes to platter; cover to keep warm. Repeat with remaining oil and zucchini batter.
• Cook pasta sauce in saucepan on medium-low heat 3 min. or until heated through, stirring occasionally. Serve over zucchini cakes.

PAN-FRIED CHANTERELLE MUSHROOMS WITH ZUCCHINI AND GNOCCHI

Steps:

• GNOCCHI: cut potatoes into pieces and boil them in salted water. Drain and mash well. Add the parsley and flour and mix well again. Roll the resulting dough into a log cylinder and cut into small sections. Seal each section by tapping with a fork. Simmer the sections for 3 minutes in salted water. Drain and sprinkle with olive oil. CHANTERELLES & ZUCCHINI: Clean the chanterelles. Quarter the zucchini lengthwise and then cut into small triangles. Peel and chop the shallot and garlic. Finely chop the dried ceps. In a large pan, melt 1 ounce butter. Over high heat, saute the chanterelles and zucchini for 5 minutes. add salt and pepper to taste. Add the garlic, shallot, ceps, and 2 tablespoons of oil. Stirring often, continue frying for 1 to 2 minutes. Add 1 cup water. Stir. Add the remaining butter and check the seasoning. Turn the heat to medium and simmer for 2 minutes. Turn the heat low to keep the mixture warm. Add the gnocchi and chopped parsley. Add a dash of white wine just before serving.

PAN FRIED ZUCCHINI AND RED PEPPER

Steps:

• 1. In a large skillet heat olive oil on medium high heat
• 2. add thinly sliced zucchini, pepper strips and onion rings
• 3. fry in hot skillet turning to crisp up the zucchini as you would fried potatoes.
• 4. when vegetables are browned and crisped to your liking, remove from skillet and serve.

PAN-FRIED ZUCCHINI CAKES WITH MARINARA SAUCE

Steps:

• Spread zucchini onto double layer of paper towels; pat dry.
• Combine bread crumbs and flour in large bowl. Mix eggs and onions in medium bowl until blended; stir in zucchini. Add to bread crumb mixture; stir just until moistened.
• Heat 2 Tbsp. oil in large skillet on medium heat. Ladle half the zucchini batter into skillet, using scant 1/4 cup batter for each cake; cook 1-1/2 to 2 min. on each side or until lightly browned on both sides. Transfer zucchini cakes to platter; cover to keep warm. Repeat with remaining oil and zucchini batter.
• Cook pasta sauce in saucepan on medium-low heat 3 min. or until heated through, stirring occasionally. Serve over zucchini cakes.

PAN-FRIED FISH WITH LEMON AND ZUCCHINI

Steps:

• Cut 1 lemon into 4 wedges; reserve for serving with the cooked fish. Grate enough zest from remaining lemon to measure 1 Tbsp.
• Heat 2 Tbsp. dressing in large skillet on medium heat. Add zucchini; cook 4 min. or until crisp-tender, stirring frequently. Add onions; cook and stir 1 min. Spoon into bowl; cover to keep warm.
• Heat remaining dressing in same skillet. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer fish to platter.
• Return cooked vegetables to skillet. Add lemon zest; cook and stir 1 min. Spoon over fish.
• Sprinkle with parsley. Serve with lemon wedges.