Pan Fried Zucchini with Lemon and Parmesan

Zucchini rounds browned in a hot skillet and finished with fresh lemon juice and grated Parmesan.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

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

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.