Simple Pan Fried Zucchini Rounds Recipe and Video

Name: Simple Pan Fried Zucchini Rounds
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: International
Ingredients: 3 medium zucchini (~ 1 pound), sliced into ~ ¼" - ½" rounds; 1 1/2 Tbsp olive oil; 1/4 tsp salt; pinch black pepper; optional additional herbs or spices

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This fast and simple pan fried zucchini recipe is easy and crispy and has no flour. Sear the sliced zucchini rounds in a pan for ~ 5 minutes until browned and caramelized and enjoy a healthy and amazing vegetarian side dish.

Seared and browned caramelized sliced zucchini rounds on a white plate with red pepper flakes lightly garnished.

Look no further for a delicious, fast, and simple pan fried zucchini recipe. I can literally eat a pound of these seared zucchini rounds.

Bonus this seared zucchini recipe has no breading and is vegan, vegetarian, low carb, whole30, paleo, keto, gluten free, healthy, and downright delicious.

How To Pick Zucchini For Pan Fried Slices

Pick zucchini that are firm and unblemished. Always rinse zucchini in water. It is generally quite gritty or sandy and just needs a quick rinse.

Choose small to medium zucchini to minimize seeds that are often found in larger zucchini.

Larger zucchini become soggy faster. Smaller zucchini have less seeds (therefore less water) and stay crunchier or crisper in the middle when cooking.

Three whole small to medium zucchinis on a wood cutting board. — *Pick firm and unblemished small to medium size zucchini because there are fewer seeds and will stay crispier. 1 pound of zucchini generally fits into a 12" skillet.*

Variations on Simple Pan Fried Zucchini Slices

Zucchini coins, rounds, slices, crisps - whatever y'all want to call them are super versatile. A variety of herbs, seasoning, or cheeses can elevate and/or change this basic pan fried zucchini recipe into something else.

That means: add your favorite spices before or during cooking the zucchini slices. Some spices are curry, thyme, Italian seasoning, chili powder, cayenne, cumin, red pepper flakes, whatever!

Fresh herbs always enhance dishes. Add fresh thyme, basil, oregano, rosemary, or parsley to this seared zucchini rounds recipe after it's cooked to get the freshest flavor and a very vibrant looking zucchini side dish.

Cheese please! Who doesn't love a little cheese (sorry Vegans) added to a recipe? Try a little Parmesan cheese (and then serve zucchini rounds over fresh pasta with olive oil). Any cheese will work: colby jack (melty), feta cheese (salty!), Mozzarella cheese (gooey), whatever floats your boat!

Add nuts! Seared zucchini rounds are delicious with pine nuts. Other ideas are chopped up walnuts, pecans, almonds, or brazil nuts.

Raw zucchini sliced half an inch thick on a wood cutting board. Pastry scrapper and knife on the side. — *Thicker slices equal less soggy and more crispy zucchini. Choose small to medium sized zucchini because there are fewer seeds, and therefore less water in the zucchini.*

How To Fry Zucchini In A Pan

Slice zucchini into ⅓" - ½ inch coins. This creates an even surface layer on both sides to create a perfect pan sear. Cut the zucchini thicker (minimum ½") if you want it to stay crisper in the middle.

One pound of sliced zucchini generally fits into a 12" skillet. Choose a pan or skillet that doesn't have high sides.

Low sided skillets will promote a better sear. Use any pan you like, but non-stick skillets tend to need less oil to cook things in and are also easier to clean.

Zucchini has a lot of water that releases when cooked. Zucchini caramelizes (browns / sears) best when the pan is hot enough to burn off that water so it doesn't get soggy.

Having said that, the pan needs to be medium high heat - let's say 7 or 8 out of 10. Get the pan hot before adding the oil. Use a high heat oil like vegetable or safflower or medium high heat oil like olive oil.

Raw half inch zucchini round slices in black pan cooking with salt and pepper on top in a single layer. — *Fry the zucchini rounds uncovered and undisturbed in a lightly oiled skillet for ~ 3 minutes on the first side or until golden brown.*

If the pan is really hot, use vegetable oil. Once olive oil starts really smoking in a hot pan, it's not a healthy dish. However, there will also be steam coming off the pan as the water evaporates.

Mostly, use olive oil to get a nice brown sear, but if the zucchini is burning and dark, the oil is not good for you. By the way, vegetable oil gets a bad rap but it's a healthy and neutral (little to no taste) oil.

Season the zucchini rounds. Cook the zucchini on one side uncovered and undisturbed for ~ 3 minutes or until browned. Flip and cook an additional ~2 minutes. DONE!

Cooked/seared/browned half inch zucchini round slices in black pan cooking with salt and pepper on top in a single layer. — *Flip. Salt and pepper and pan fry the zucchini rounds uncovered and undisturbed in a lightly oiled skillet for ~ 2 minutes on the second side or until golden brown.*

How To Pan Fry Zucchini So It's Not Soggy

Choose small to medium firm and unblemished zucchini.
The smaller the zucchini, the fewer seeds. That means there is less water to make zucchini soggy and they will crisp up better.
Slice zucchini into thicker coins, ⅓" to ½" minimally.
Choose a pan or skillet with lower sides if you have one. The steam will evaporate away faster.
Don't cover the pan.
Don't overcrowd the pan. The zucchini coins will steam instead of sear and that has the potential to make them soggy.
Sear thick zucchini coins at a medium high heat in a skillet undisturbed and uncovered. Pan fry zucchini without moving them so they have time to develop the sear. The more you disturb them = the soggier they get.
Lastly, remember that there is nothing wrong with soggy zucchini. I happen to love it over pasta cooked with butter, but this recipe is to try and teach how to make crispy zucchini. Having said that, it will still get cook/ get soft fast so eat it right away. Expect leftovers to not be as crunchy.
If storing: Store cooked zucchini in a single layer in the refrigerator uncovered and then cover after it is completely cooled.

Seared and browned caramelized sliced zucchini rounds on a white plate with red pepper flakes lightly garnished. Top view looking down.

Simple Pan Fried Zucchini Recipe FAQ

How Do You Cut Zucchini for Sauteing?

Slice the zucchini in rounds so that there are two sides to sear or brown. If you cut it into quarters, it reduces the touchable surface area on the pan that enables the sear. It also increases the amount of sides to cook and makes it harder to stay crisp and you'll end up with soggy zucchini instead of crisp zucchini.

How Do You Pan Fry Zucchini Without It Getting Soggy?

Cut zucchini into thick slices - around ½" - and cook at a relatively high heat with a little oil in a nonstick skillet. Zucchini also has a lot of water, especially large zucchini, so choose small to medium firm zucchini - they will have less seeds.

Things In My Kitchen:

12" nonstick skillet - 12" with a lid, oven safe to 400F, PFOA free. Perfect for seafood and delicate meats.

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