Pan Seared Zucchini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED ZUCCHINI WITH GARLIC AND BASIL



Pan-Seared Zucchini with Garlic and Basil image

With a side dish this delicious and simple you'll never wonder what to do with that bumper crop of zucchini or summer squash again. Serve sautéed zucchini with garlic and basil as a side dish to your favorite foods off the grill, summer sandwiches, or as a healthier side for burgers and hot dogs.To adjust the servings in this recipe, click on the number next to servings.

Provided by Jess Smith via Inquiring Chef

Categories     Side Dish

Time 37m

Number Of Ingredients 7

1 lb Zucchini or Summer Squash, halved lengthwise and sliced into 1/2-inch thick pieces
1 tsp Kosher Salt ((see note))
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Red or White Wine Vinegar
1 clove Garlic, minced
2 Tbsp Cooking Oil ((I use any neutral oil like vegetable, grapeseed, or avocado oil))
10 leaves Fresh Basil, thinly sliced or chopped

Steps:

  • In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.
  • Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)
  • Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.
  • After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.
  • Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.
  • Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won't brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.
  • Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.
  • Just before serving, fold in basil.

Nutrition Facts : Calories 146 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Sodium 591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON



Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon image

This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.

Provided by Anna Stockwell

Categories     Chicken     Zucchini     Squash     Garlic     Chile Pepper     Olive     Oregano     Lemon     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Dinner     Quick & Easy     One-Pot Meal

Yield 2 servings

Number Of Ingredients 11

3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

Steps:

  • Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
  • Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
  • Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
  • Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
  • Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

EASY PAN-FRIED ZUCCHINI



Easy Pan-Fried Zucchini image

Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.

Provided by Caroline

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 2

Number Of Ingredients 6

1 zucchini, peeled and sliced
1 clove garlic, peeled
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons dry bread crumbs, or more as needed
2 tablespoons olive oil, or more as needed

Steps:

  • Rub zucchini slices with garlic.
  • Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
  • Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 13.4 g, Cholesterol 81.8 mg, Fat 16.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 86.1 mg, Sugar 1.6 g

PAN-SEARED ZUCCHINI



Pan-Seared Zucchini image

A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.

Provided by Lidey Heuck

Categories     vegetables, side dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

3 small zucchini (6 to 8 inches each)
1 tablespoon grapeseed, safflower or other high-heat cooking oil
Kosher salt and black pepper
1 1/2 tablespoons unsalted butter, plus more to taste
1 garlic clove, peeled and smashed
1 fresh rosemary sprig (or 1/4 teaspoon dried rosemary)
Coarse sea salt, for serving
Lemon zest, for serving
Red-pepper flakes, for serving

Steps:

  • Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
  • Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
  • Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
  • Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.

More about "pan seared zucchini recipes"

PANFRIED ZUCCHINI RECIPE - SAUTEED ZUCCHINI IN 10 MINUTES!
panfried-zucchini-recipe-sauteed-zucchini-in-10-minutes image
Web 2020-05-04 Instructions. Slice the Zucchini. In a large skillet, drizzle olive oil. Add Slices of zucchini and minced garlic. Heat over medium-high heat. Season liberally with salt and pepper. Let cook for about 3-5 minutes …
From eatingonadime.com
See details


PAN-SEARED ZUCCHINI - DINING AND COOKING
pan-seared-zucchini-dining-and-cooking image
Web 2021-07-25 Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred. Turn the heat to low and add the butter, garlic and rosemary. …
From diningandcooking.com
See details


PAN SEARED ZUCCHINI RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a …
From stevehacks.com
4/5
Total Time 10 mins
Servings 3-4
See details


PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE – GIADZY
Web Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 …
From giadzy.com
See details


PAN-SEARED ZUCCHINI RECIPE
Web Jul 27, 2021 - A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan …
From pinterest.com
See details


PAN SEARED SCALLOPS AND ZUCCHINI NOODLE PASTA RECIPE - WALDER …
Web 2019-07-05 Add minced garlic and saute for ~1-2 minutes, until browned. Add zucchini noodles and saute for 1 minute. Then, add drained pasta, additional Tbsp of olive oil, …
From walderwellness.com
See details


PAN SEARED ZUCCHINI TURKEY MEATBALLS - HUNGER THIRST PLAY
Web 2020-02-03 Combine the ground turkey, basil paste, chopped garlic, grated zucchini, parmesan, salt and pepper in a large bowl. Mix well with hands. Roll the meatball mix …
From hungerthirstplay.com
See details


BEST SAUTéED ZUCCHINI RECIPE - HOW TO MAKE SAUTéED ZUCCHINI
Web 2022-04-19 1 tbsp.. extra-virgin olive oil. 2. cloves garlic, minced. 3. large zucchini, cut into rounds. 1/2 tsp.. dried oregano . Kosher salt. Freshly ground black pepper. Pinch of …
From delish.com
See details


PAN SEARED ZUCCHINI | FEEDING MY FOLKS
Web 2011-01-11 However, the recipe below is the classic, clean tasting pan seared zucchini recipe I go back to time and time again. 2 medium zucchini. 1 tablespoon Italian …
From feedingmyfolks.com
See details


PAN-SEARED LEATHERJACKET WITH SAUTEED ZUCCHINI | RECIPE CART
Web 1/4 cup (60 milliliters) olive oil 4 x 240 grams whole leatherjackets, cleaned, heads removed 2 large zucchini, roughly chopped 2 garlic cloves, crushed 2 bunches English spinach, …
From getrecipecart.com
See details


PAN-SEARED ZUCCHINI
Web Saved From: cooking.nytimes.com prep: 0 hr cook: 0 hr total: 0 hr
From mealplannerpro.com
See details


RECIPE: SEARED PORK CHOPS & BBQ SAUCE WITH ZUCCHINI & MASHED …
Web Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add …
From blueapron.com
See details


PAN SEARED BARRAMUNDI WITH CORN AND ZUCCHINI | THE BETTER FISH ...
Web Cook the corn for 5 minutes, let cool, then use a knife to remove the kernels from each cob. Take one cup of corn and set aside. Step 2. Melt 6 tablespoons of butter in a medium …
From thebetterfish.com
See details


PAN SEARED ZUCCHINI | JENN'S KITCHEN DIARY
Web 2022-10-13 1/4 zucchini cut into thin 1 inch strips for babies with poor pincer grasp, cut into chickpea size pieces for babies with good pincer grasp; 1/2 tsp canola oil; 1/4 tsp …
From jennskitchendiary.com
See details


PAN SEARED SCALLOPS WITH ZUCCHINI & PEAS RECIPE | EAT SMARTER USA
Web The Pan Seared Scallops with Zucchini & Peas recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
See details


PAN-SEARED CHICKEN & ZUCCHINI MEAL KIT DELIVERY | GOODFOOD
Web In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, stirring frequently, 2 to 3 min., until fragrant.Add the pesto and ¼ of the reserved cooking …
From makegoodfood.ca
See details


Related Search