The Best Pan-Fried Zucchini : Will Change Your View on Vegetables Forever!…
Pan-fried sandy zucchini are a healthy and tasty side dish that will be ready on the table in 15 minutes!
Crispy on the outside and soft on the inside, they are really super easy to prepare and ideal to accompany any of your meat or fish recipes or, why not, great for stuffing a sandwich or piadina.
A recipe that will be enjoyed by everyone, making zucchini appetizing even for those who don’t particularly like them.
Ingredients:
- 4 courgettes/zucchini (medium-large)
- 2 cloves of garlic
- 4 tablespoons breadcrumbs (preferably not too fine)
- 4 tablespoons grated Parmesan cheese
- Extra virgin olive oil, as needed
- Salt, to taste
- Pepper, to taste
- 1 tablespoon polenta/coarse cornmeal (optional, for extra crispiness)
- Herbs of your choice, as needed (I use rosemary and basil)
How to make The Best Pan-Fried Zucchini:
- First wash the zucchini, remove the ends and cut them into rounds about half an inch thick. If the zucchini are very large, first cut them in half lengthwise.
- In a nonstick frying pan pour the extra virgin olive oil (three to four tablespoons) and also add the garlic previously removed from its jacket.
- Turn on the heat to medium flame and sauté the garlic for a few seconds, then pour in the zucchini.
- Immediately add the salt and pepper and the herbs you like best (I use rosemary and basil), then stir well.
- Continue to cook over medium-high heat, stirring fairly frequently so that the zucchini does not brown too much but at the same time cooks and becomes nicely browned.
- If you have a practically new, good-quality nonstick skillet, the zucchini should be cooked after about ten minutes without you needing to add water.
- Conversely, if you have a somewhat older skillet, you will likely need to add a tablespoon or two of water while cooking the zucchini. In the case, be sure to add very little at a time, so that you do not boil the zucchini, but still cook them so that they turn out nice and brown.
- When the zucchini are cooked but not too soft (after 8-9 minutes taste one to adjust) you can add the breadcrumbs and grated Parmesan cheese and mix very well.
- If you want to get even crispier pan-fried zucchini, add a tablespoon of coarse-grained cornmeal as well, otherwise keep stirring for a few more seconds, until the breadcrumbs and Parmesan cheese have also reached a nice golden color.
Bon Appétit!
