Pan-Fried Zucchini with Caper Relish

A Mediterranean-inspired pan-fried zucchini dish that’s perfect for zucchini beginners. Ready in 15 minutes, using just 5 ingredients.

Quickly cooking vegetables in a hot pan – just until they’re browned on the outside, but still retain their texture – then topping them with a lemony-garlicky relish has recently become one of my favorite cooking techniques.

The caramelization on the outside adds umami and a hint of smokiness, while the topping brightens everything up. (See: charred broccoli and pan-fried asparagus.)

Zucchini benefits from this easy treatment especially well. This Mediterranean-inspired pan-fried zucchini with a tangy caper relish 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 the brininess of the capers complements it perfectly. 

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

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 (you don’t want 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.

Tips to Avoid Mushy/Soggy Sautéed 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.
• 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.

Serving Suggestions

This vegan zucchini 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 lasagna, panzanella, spanakopita, or these marinated lentils.

More Zucchini Recipes…

• Zucchini Poke Bowls
• Air Fryer Zucchini Fries
• Zucchini Tofu Curry

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.