A Mediterranean-inspired pan-fried zucchini dish that’s perfect for zucchini beginners. Ready in 15 minutes, using just 5 ingredients.
Zucchini is one of those easy vegetables that doesn’t require a ton of effort to be turned into something great. If you’re new to working with this summer squash, cooking it in a skillet on the stovetop is the best way to go.
This Mediterranean-inspired pan-fried zucchini is a quick side dish you can make on any weeknight, though it’s also fancy enough for guests. Zucchini is naturally a bit sweet, so topping it with this tangy parsley-caper relish complements it perfectly and elevates it to restaurant-fancy status.
P.S. Wanna turn this side dish into a complete meal? Make this lemon zucchini pasta with capers.
Must-Read Tips to Avoid Soggy Pan-Fried Zucchini
- Thick slices. One key to making great pan-fried zucchini is not to cut it too thin. This ensures it’ll keep its shape and texture.
- Use medium/medium-high heat. The hot skillet surface will help seal in the juices of the vegetable, thus preventing mushy zucchini.
- Don’t overcrowd the skillet. Sauté zucchini mostly in a single layer to ensure each piece can get browned. If the pieces are piled atop each other, they will steam and get mushy instead.
- No overzealous zhuzhing! Resist the urge to stir the zucchini too often while it’s cooking. Only flip when it’s browned on the bottom.
- Hold the salt. Salt draws out moisture from vegetables, so if you salt zucchini right away, all the water will come out and steam the veg. Salting at the end of cooking is key for non-mushy zucchini.
Key Ingredients + Substitutions
- Zucchini: Look for sturdy, evenly colored zucchini without bruises or indentations.
- Parsley: Can be substituted with cilantro here.
- Capers: Not a fan of the little berries? Use chopped kalamata olives instead.
- Garlic: Since you won’t be cooking it, a little clove will go a long way. For the best results, crush or grate it.
- Lemon Juice: Lime juice also works.
How to Make Pan-Fried Zucchini (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Cut the Zucchini
Start by halving the zucchini lengthwise, then cutting it on a diagonal into 1/2-inch-thick slices (be careful not to cut these too thin).
Step 2: Pan-Fry the Zucchini
Heat a large skillet over medium-high heat and add oil. When the oil is shimmering, add the zucchini; it should be mostly in a single layer, but some overlapping pieces are okay.
Cook undisturbed until the underside is nicely browned, about 4 minutes. Then flip the zucchini and continue cooking until it’s browned on both sides, about 4 to 5 minutes more. Season with salt and pepper at the very end.
Step 3: Make the Topping
Meanwhile, stir together the parsley, capers, garlic, and lemon juice with a bit of olive oil, salt, and pepper.
Step 4: Serve the Zucchini
Transfer the zucchini to a serving platter and scatter the relish on top.
Serving Suggestions
This vegan zucchini side dish is best served right away, or at least within a few hours of being cooked; after that, the zucchini will get a bit watery. Serve it alongside other Mediterranean dishes, like veggie lasagna, spanakopita, or these warm lentil salad.
More Zucchini Recipes to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Pan-Fried Zucchini with Caper Relish
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A Mediterranean-inspired sautéed zucchini dish that’s simple enough for weeknights, yet fancy enough for guests.
Ingredients
- 2 medium zucchini (about 1 1/4 pounds)
- 2 tablespoons extra virgin olive oil, divided
- Fine sea salt (or table salt) + freshly ground black pepper, to taste
- 1/4 cup minced fresh parsley
- 2 tablespoons capers, roughly chopped* (see note below)
- 1 medium garlic clove, grated, crushed, or finely minced
- 1 tablespoon lemon juice
Instructions
- Trim off the zucchini ends and discard. Halve each zucchini lengthwise and cut into 1/2-inch-thick slices on a diagonal.
- Place a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil is shimmering, add the zucchini in a single layer*. (The zucchini should sizzle when it hits the pan; if it doesn’t, warm the skillet more before adding more zucchini.) Cook undisturbed until the underside is nicely browned, about 4 minutes. Then flip and brown the other side, about 4 minutes more. In the last minute of cooking, season with salt and pepper.
- Meanwhile, in a small bowl, combine the parsley, capers, garlic, lemon, pinches of salt and pepper, and the remaining tablespoon of oil. Stir to combine.
- Transfer the zucchini to a serving platter and scatter the parsley mixture on top. Serve immediately.
Notes
- If you don’t like capers, substitute with finely chopped pitted kalamata olives instead.
- If the zucchini doesn’t all fit in a single layer, cook it in 2 batches.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 90
- Sodium: 185 mg
- Fat: 7.3 g
- Carbohydrates: 4.9 g
- Fiber: 1.8 g
- Protein: 4 g
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