This fresh, tender Pan Fried Zucchini with Lemon and Parmesan is a quick, delicious side dish or vegetarian main dish for any time of year. It’s ready to serve in only 20 minutes!
Zucchini is just one of those vegetables that seem to always be present. It’s consistently in the grocery store’s produce department and usually in my fridge’s crisper drawer.
It’s also very easy to grow. I used to plant it every year, but it grew so fast and took over so much space in the garden that I stopped growing it myself. Besides, it’s dirt cheap to purchase, right?
I keep a few zucchini on hand almost year-round. We enjoy it in every season, but particularly in the summer when I seem to always crave fresh, light, bright foods.
When I want something fresh, light, and easy, this Pan Fried Zucchini is one of the recipes that I often make.
If you have more zucchini in your garden than you know what to do with, you’ll also want to try my Baked Zucchini with Bacon
Recipe Snapshot: Pan Fried Zucchini with Lemon and Parmesan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Zucchini, Lemon, Parmesan
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
” I loooove zucchini like this. It’s seriously so easy, but soooo yummy!”
— Carrian
What Makes This Recipe Special
Zucchini has a mild flavor that is often just bland, to be honest. All it really needs is some great seasoning and finishing. In this recipe, lemon juice brings a burst of acidity that wakes things up, and Parmesan adds salt and a savoriness that this mild squash needs.
Cooking the slices in a hot skillet in a single layer gives them lovely caramelized edges and a firmer texture, which you’ll never achieve through steaming or roasting. It’s a versatile recipe that can serve as both a side dish and a light vegetarian main.
Ingredient Notes
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- Fresh Zucchini — Choose zucchini that are free of blemishes and firm, but not hard, to the touch. Smaller ones are the best option since larger zucchini hold more water and more seeds, which both work against you when working to brown the slices.
- Olive Oil — I use standard olive oil for this. No need for expensive extra virgin for frying.
- Lemon — Use freshly squeezed lemon juice for the best flavor.
- Parmesan Cheese — If your budget allows it, try a good quality, hand-grated Parmigiano Reggiano for this. If you’re saving money, go for the “green box.”
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Change the cheese! You can easily use any hard or semi-hard cheese, such as Asiago, Grana Padano, or Romano.
- In place of olive oil, try butter, canola oil, or even bacon fat for different flavor profiles.
- Swap out the zucchini with yellow squash – so tasty!.
How to Make Pan Fried Zucchini
STEP 1. Start by washing and drying the zucchini. Cut it crosswise into about 1/4″ rounds
STEP 2. Generously sprinkle both sides of the zucchini slices with salt and black pepper. Set aside.
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STEP 3. Heat a heavy skillet over medium-high heat and add some olive oil to the pan.
STEP 4. Add the slices and cook for 2-3 minutes until golden brown on one side; flip the slices over and cook the other side.
STEP 5. Continue with remaining zucchini slices, adding olive oil as needed.
STEP 6. Transfer finished zucchini slices to a baking sheet and keep warm in a 200-degree oven.
STEP 7. When all the zucchini slices are cooked, arrange them on a serving plate, squeeze a little lemon juice over the slices, and sprinkle with Parmesan cheese.
Pro Tip
Be sure to add the zucchini in a single layer to the pan so the slices don’t overlap, and they make good contact with the pan. Work in batches and keep the finished slices warm in a low oven.
Recipe Tips
- Work in batches. Keep the slices in a single layer in the pan with a little space between to promote browning and prevent steaming.
- Keep the heat at medium-high, no higher. Any hotter and the olive oil can burn.
- Season generously. Zucchini is mild and takes more salt than you’d expect.
- Don’t cover the finished slices. Trapped steam undoes the browning. Keep them uncovered in a low (200-degree) oven.
- Serve it right away. This is at its best when served immediately.
How to Serve
- I often serve this zucchini as a side dish with grilled chicken, braised pork chops, or fish. It pairs well with many different types of protein.
- It can also serve as a light vegetarian main dish with a side salad or over a bed of rice.
- Add more toppings like fresh basil or parsley.
How to Store Leftovers
Store the leftovers in an airtight container in the refrigerator for up to 2 days. May be reheated in a skillet over low heat until warmed through. Freezing is not recommended because the texture of the zucchini will become mushy when thawed.
Questions and Answers: Pan Fried Zucchini
- Will this pan fried zucchini recipe work with other types of squash?
Sure will. You can use yellow squash just as well in this recipe. Try the yellow squash topped with cheddar cheese. - I’m out of olive oil. What can I substitute to make pan fried zucchini?
You can use just about any fat. Try butter (make sure to keep the heat lower), canola oil, or even corn oil. Confession: I’ve done this with bacon fat! - No Parmesan in the fridge. What can top my pan fried zucchini with?
Substitute most any semi-firm cheese like asiago, grana padano, romano, or even cheddar cheese. The zucchini won’t care 😊.
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Recipe
Pan Fried Zucchini with Lemon and Parmesan
Ingredients
- 4 medium zucchini washed and cut in 1/4-inch rounds
- Salt and pepper
- 4 tablespoons olive oil
- ½ lemon
- 2 tablespoons grated Parmesan cheese
Instructions
- Wash and dry the zucchini. Slice crosswise into about 1/4-inch thick slices.4 medium zucchini
- Generously sprinkle both sides of the zucchini slices with salt and black pepper. Set aside.Salt and pepper
- Heat a large, heavy skillet over medium-high heat. When the skillet is hot, add half the olive oil.4 tablespoons 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.½ lemon, 2 tablespoons grated Parmesan cheese
Notes
- Choose smaller zucchini. Larger ones hold more water and more seeds.
- Cook in a single layer without crowding the pan, or the slices will steam instead of brown.
- Keep the heat at medium-high. Hotter and the olive oil burns before the zucchini browns.
- Add the lemon and Parmesan just before serving so the zucchini stays firm and the cheese stays distinct.
- Refrigerate leftovers up to 2 days and reheat in a skillet over low heat. Freezing isn’t recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Easy, quick and yummy!
I realize this post is a few years old…………but I cannot believe that I never thought of adding fresh lemon juice! I love zucchini and I love lemon on anything! I am actually going to make it right now as a side with our dinner! Thank you!
The lemon on the zucchini is so, so good Mia! My favorite way to serve zucchini.
hmmmm… I wonder if you could then take the completed zucchini and dehydrate it for a lovely snack food….hmmmm
That’s an interesting idea, Tessa. If you try it, please let me know how it works out.
Love this recipe! Will be linking back to this in my upcoming post :)
Thank you, Marla. It’s a recipe that’s good for any time of year. And quite tasty, too!
Oh my gosh, I make something so similar and it’s divine! They taste like little zucchini chips. LOVE.
Arent’t they great? One of the easiest and tastiest side dishes in my collection.
I loooove zucchini like this. It’s seriously so easy, but soooo yummy!
This looks like a perfect side dish! I’m trying to pack more veggies into my diet and this looks like a wonderful way :)
Hi Lana, I’ve been looking at your recipes
and see that you cook alot like I do. I am
a descendant of Irish Billy also. I was so
happy to find your website and delicious recipes.
Bon Appetit’.
Hi Patty. I’m so happy to hear that you’re enjoying the blog. It’s always nice to “meet” another Dunn relative. If you’d like to email me privately, I’d love to know how we’re related. You can reach me at [email protected]
Zucchini is always a go-to veggie side dish in our house, too. And, I’m with you on craving simple and fresh after the holidays! Happy new year, Lana :)
Happy New Year to you as well, Priscilla!
My mom always made pan fried zucchini, it was our favorite. The only problem, we slathered ours in butter. Well you have to admit, butter pretty much rocks right? :-) Hugs, Terra
Yeah, butter pretty much makes anything better :-)
I forgot to add.. I love the array of recipes you send our way. Thank you!
Thank you so much for this comment, Joycelyn. When a blogger receives so few comments as I do, it’s really hard sometimes to know whether anyone out there is actually “listening.” Thanks for letting me know that someone is tuned in :-)
I also want you to know how much I appreciate all your recipes and the clear instructions. I receive your daily emails and 99% of the time I am downloading your recipe(s). Thanks for the inspiration to take the time and cook something delicious when you are cooking for one.
Thank you so much, Phyllis! I know cooking for one can be a challenge.
I love the versatility of zucchini, and like you, use it year round. I make a dish similar to yours with the exception I cut my zucchini into smallish cubes, mix them with fresh asparagus cut roughly the same size, then saute the lot in a mixture of olive oil & avocado lemon oil, adding as I go, lemon juice, lemon zest, a handful of chiffonade basil, kosher salt & freshly ground white pepper. I quite often use grated asiago to top instead of parmesan, but that’s only because I love asiago more.
It is the only vegetable dish my oldest grandson will eat & the only vegetable he will scoop right from the pan if there is any left over! lol
Wow, Jocelyn, that sounds so delicious! I’ll have to try that soon.