Fried zucchini is one of those dishes I prepare almost on the fly, especially when I find small, firm zucchinis at the market. I don’t fuss over technique, but I make sure to cut them into slightly larger pieces so they stay a bit crispy on the edges and soft inside. When I bring them home, I quickly wash them, slice them, and let them sit with salt while I gather the other ingredients. In 15 minutes, everything is ready, with garlic and parsley added at the end.
Quick Info
Total time: approximately 20 minutes
Preparation time: 5-7 minutes
Cooking time: 10-12 minutes
Servings: 3-4 people, as a side dish
Difficulty: easy
Recipe type: side dish, vegan recipe, simple main dish
Ingredients
3-4 small zucchinis
1 head of garlic
Fresh parsley (to taste)
Salt
Pepper
Oil (for frying)
Balsamic vinegar
Preparation method
1. Wash the zucchinis well under running water and cut them into larger pieces – thick rounds or quarters, as you prefer.
2. Place the zucchini pieces in a colander or on a clean towel, sprinkle salt over them, and let them sit for 5-10 minutes. This way, they will release some water and brown better when frying.
3. Meanwhile, peel the garlic and chop it. It doesn’t need to be very fine, just ready to add towards the end.
4. Heat a large skillet over medium to high heat and add a little oil, just enough to lightly cover the bottom.
5. After they’ve drained, quickly pat the zucchinis dry with a towel to avoid splattering when frying.
6. Place the zucchini in the skillet in a single layer or as much as fits without overcrowding. Let them brown for a few minutes on one side, then turn them to the other. This takes about 8-10 minutes, depending on their size.
7. When the zucchinis are almost done, add the chopped garlic. Stir gently, letting it cook for another minute so it doesn’t burn.
8. Remove the skillet from the heat and sprinkle chopped fresh parsley over the zucchinis.
9. Transfer everything to a platter lined with baking paper to absorb excess oil.
10. Serve the zucchinis either drizzled with balsamic vinegar, as a side to grilled meat, or as a vegan dish alongside fried potatoes.
Why I make this recipe often
It’s quick, doesn’t require special attention, and I can use what I have on hand. Fried zucchinis go with almost anything, hot or cold. They work well as a side dish or a vegan meal.
Tips and variations
Tips
- The zucchini pieces shouldn’t be too thin, or they’ll get too mushy.
- Don’t fry all the zucchinis at once if the skillet is small; it’s better to do it in two batches so they brown rather than steam.
- For a crispier texture on the outside, you can let them drain longer and pat them dry well before frying.
Substitutions
- If you don’t have balsamic vinegar, you can use a little lemon juice.
- Fresh parsley can be replaced with dill or even basil if you prefer a different flavor.
Variations
- A lighter version can be made on the grill: lightly brush the zucchinis with a little oil, place them on the grill or grill pan until they have nice grill marks, then drizzle with lemon juice instead of vinegar.
- Garlic can also be added raw at the end if you want a stronger flavor.
Serving ideas
- They are great as an appetizer, on a platter with other roasted vegetables or salads.
- They can be served alongside grilled meat, vegan burgers, or any simple dish with potatoes.
- You can add them to sandwiches with cheese or as part of a hearty salad.
Frequently asked questions
Do zucchinis need to be peeled?
No, the skin is left on. It adds texture and doesn’t become tough after frying.
Can I use larger zucchinis?
Yes, but the taste and texture are better with smaller ones. Larger zucchinis can be more watery and have larger seeds, but they work if you don’t have anything else.
How salty should the zucchinis be before frying?
Just sprinkle enough to lightly cover the surface; there’s no need for excess salt. Some will drain away with the water.
Do grilled zucchinis taste just as good?
They have a different texture, firmer and less oily. The taste differs, but they are good, especially with lemon.
Can I cook them without garlic?
Yes, but garlic adds a flavor boost that pairs well with zucchinis.
Nutritional values
Approximately, per serving:
- 100-120 kcal (depending on how much oil remains on the vegetables)
- 3-4 g protein
- 7-9 g fat (mostly from the oil used)
- 8-10 g carbohydrates
- Zucchinis are low in calories, but frying in oil increases the total energy quite a bit. Balsamic vinegar does not significantly add calories.
Storage and reheating
I do not recommend keeping them for too long. If there are leftovers, you can place them in a covered container in the fridge for up to 24 hours. Reheat in a skillet or oven; they lose their texture and become softer, but can be integrated into a warm salad or sandwich. It’s best to consume them fresh.
Quick Info
Total time: approximately 20 minutes
Preparation time: 5-7 minutes
Cooking time: 10-12 minutes
Servings: 3-4 people, as a side dish
Difficulty: easy
Recipe type: side dish, vegan recipe, simple main dish
Ingredients
3-4 small zucchinis
1 head of garlic
Fresh parsley (to taste)
Salt
Pepper
Oil (for frying)
Balsamic vinegar
Preparation method
1. Wash the zucchinis well under running water and cut them into larger pieces – thick rounds or quarters, as you prefer.
2. Place the zucchini pieces in a colander or on a clean towel, sprinkle salt over them, and let them sit for 5-10 minutes. This way, they will release some water and brown better when frying.
3. Meanwhile, peel the garlic and chop it. It doesn’t need to be very fine, just ready to add towards the end.
4. Heat a large skillet over medium to high heat and add a little oil, just enough to lightly cover the bottom.
5. After they’ve drained, quickly pat the zucchinis dry with a towel to avoid splattering when frying.
6. Place the zucchini in the skillet in a single layer or as much as fits without overcrowding. Let them brown for a few minutes on one side, then turn them to the other. This takes about 8-10 minutes, depending on their size.
7. When the zucchinis are almost done, add the chopped garlic. Stir gently, letting it cook for another minute so it doesn’t burn.
8. Remove the skillet from the heat and sprinkle chopped fresh parsley over the zucchinis.
9. Transfer everything to a platter lined with baking paper to absorb excess oil.
10. Serve the zucchinis either drizzled with balsamic vinegar, as a side to grilled meat, or as a vegan dish alongside fried potatoes.
Why I make this recipe often
It’s quick, doesn’t require special attention, and I can use what I have on hand. Fried zucchinis go with almost anything, hot or cold. They work well as a side dish or a vegan meal.
Tips and variations
Tips
- The zucchini pieces shouldn’t be too thin, or they’ll get too mushy.
- Don’t fry all the zucchinis at once if the skillet is small; it’s better to do it in two batches so they brown rather than steam.
- For a crispier texture on the outside, you can let them drain longer and pat them dry well before frying.
Substitutions
- If you don’t have balsamic vinegar, you can use a little lemon juice.
- Fresh parsley can be replaced with dill or even basil if you prefer a different flavor.
Variations
- A lighter version can be made on the grill: lightly brush the zucchinis with a little oil, place them on the grill or grill pan until they have nice grill marks, then drizzle with lemon juice instead of vinegar.
- Garlic can also be added raw at the end if you want a stronger flavor.
Serving ideas
- They are great as an appetizer, on a platter with other roasted vegetables or salads.
- They can be served alongside grilled meat, vegan burgers, or any simple dish with potatoes.
- You can add them to sandwiches with cheese or as part of a hearty salad.
Frequently asked questions
Do zucchinis need to be peeled?
No, the skin is left on. It adds texture and doesn’t become tough after frying.
Can I use larger zucchinis?
Yes, but the taste and texture are better with smaller ones. Larger zucchinis can be more watery and have larger seeds, but they work if you don’t have anything else.
How salty should the zucchinis be before frying?
Just sprinkle enough to lightly cover the surface; there’s no need for excess salt. Some will drain away with the water.
Do grilled zucchinis taste just as good?
They have a different texture, firmer and less oily. The taste differs, but they are good, especially with lemon.
Can I cook them without garlic?
Yes, but garlic adds a flavor boost that pairs well with zucchinis.
Nutritional values
Approximately, per serving:
- 100-120 kcal (depending on how much oil remains on the vegetables)
- 3-4 g protein
- 7-9 g fat (mostly from the oil used)
- 8-10 g carbohydrates
- Zucchinis are low in calories, but frying in oil increases the total energy quite a bit. Balsamic vinegar does not significantly add calories.
Storage and reheating
I do not recommend keeping them for too long. If there are leftovers, you can place them in a covered container in the fridge for up to 24 hours. Reheat in a skillet or oven; they lose their texture and become softer, but can be integrated into a warm salad or sandwich. It’s best to consume them fresh.