Pan fried zucchini is an easy recipe, great aside eggs or meats. I love sear zucchini before cooking them slowly along with garlic and Parmigiano Reggiano cheese. A sprinkle of black pepper and minced Italian parsley complete this tasty recipe. Delicious just cooked, but great reheated as well!
INGREDIENTS
- 3 medium zucchini
- 3 cloves of garlic
- 1 tbsp fresh parsley
- 4 tbsp extra virgin olive oil
- 4 tbsp Parmigiano Reggiano cheese
- 1 dash black pepper
- to taste table salt
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FIRS STEPS
First, peel and crush the cloves of garlic.
Then, rinse zucchini and cut them into rounds long 2 inches, then cut zucchini chunks into quarters.
After that, drop the olive oil into a pan and place over medium heat. When the oil is hot but not smoking, pour the garlic.
Now, sautè the garlic until golden, then take out from the pan and save it aside. Raise the flame, then pour zucchini into the pan.
Finally, Sear zucchini until golden brown, stirring occasionally.
PAN FRIED ZUCCHINI
When the zucchini are golden brown, lower the heat and add 2 tbsp of grated Parmigiano Reggiano cheese and the golden garlic we previously saved.
Salt as needed, stir well and cover with a lid.
Then, cook until are zucchini well cooked but not mushy.
Turn off the heat and complete pan fried zucchini with the remaining of grated cheese, a dash of black pepper and a sprinkle of minced fresh parsley.
Eventually, cover with the lid and rest 5 minutes far from the heat before serving.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂
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STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon
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ITALIAN PAN FRIED ZUCCHINI with cheese and garlic
Pan fried zucchini is an easy recipe, great aside eggs or meats. I love sear zucchini before cooking them slowly along with garlic and Parmigiano Reggiano cheese. A sprinkle of black pepper and minced Italian parsley complete this tasty recipe. Delicious just cooked, but great reheated as well!
Ingredients
- 3 medium zucchini
- 3 cloves of garlic
- 1 tbsp fresh parsley
- 4 tbsp extra virgin olive oil
- 4 tbsp Parmigiano Reggiano cheese
- 1 dash black pepper
- to taste table salt
Instructions
- First, peel and crush the cloves of garlic.
- Then, rinse zucchini and cut them into rounds long 2 inches, then cut zucchini chunks into quarters.
- After that, drop the olive oil into a pan and place over medium heat. When the oil is hot but not smoking, pour the garlic.
- Now, sautè the garlic until golden, then take out from the pan and save it aside. Raise the flame, then pour zucchini into the pan.
- Finally, Sear zucchini until golden brown, stirring occasionally.
- When the zucchini are golden brown, lower the heat and add 2 tbsp of grated Parmigiano Reggiano cheese and the golden garlic we previously saved.
- Salt as needed, stir well and cover with a lid.
- Then, cook until are zucchini well cooked but not mushy.
- Turn off the heat and complete pan fried zucchini with the remaining of grated cheese, a dash of black pepper and a sprinkle of minced fresh parsley.
- Eventually, cover with the lid and rest 5 minutes far from the heat before serving.
FIRS STEPS
PAN FRIED ZUCCHINI
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 171Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 4mgSodium 246mgCarbohydrates 6gFiber 2gSugar 3gProtein 3g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
I love how simple this is!
Thank you Rita 🙂
Happy cooking!
F.
perfect way to eat zucchini
Thank you Cindy!
Happy cooking 🙂
F.