Fresh, tender Pan Fried Zucchini with Lemon and Parmesan is a quick, delicious side dish ready to serve in only 20 minutes!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Ingredients
4medium zucchiniwashed and cut in 1/4-inch rounds
Salt and pepper
4tablespoonsolive oil
½lemon
2tablespoonsgrated Parmesan cheese
Instructions
Wash and dry the zucchini. Slice crosswise into about 1/4-inch thick slices.
Generously sprinkle both sides of the zucchini slices with salt and black pepper. Set aside.
Heat a large, heavy skillet over medium-high heat. When the skillet is hot, add half the 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.
Notes
Storage for 1-2 days in the refrigerator. Reheat over low heat in a skillet.
If you need a substitute for the olive oil, you can use just about any fat. Butter is good but be sure to keep the heat on the lower side, also canola, or even corn oil.
If you need a substitute for the Parmesan, try another semi-firm cheese like asiago, grana padano or romano cheese will work.