Easy Pan-Fried Courgettes with Garlic and Parmesan

These pan-fried courgettes, or zucchini, are cooked in a hot frying pan until golden at the edges but still firm in the middle. They're then finished with garlic butter, lemon, oregano and Parmesan for a quick vegetable side that tastes anything but plain.

There's no flour, batter or breadcrumb coating here. The main trick is to keep the pan hot and fry the slices in a single layer, so the moisture can escape and the courgettes brown rather than turning soft and watery.

Serve them straight from the pan with chicken, steak, fish, pasta or any rich, saucy main that needs something green on the side.

Updated in July 2026 with clearer frying instructions, stronger seasoning guidance, practical troubleshooting and an improved recipe card.

Ingredient notes and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Courgettes

Choose small or medium courgettes that feel firm and heavy, with smooth, glossy skin. Very large courgettes tend to contain more seeds and water, which makes them slower to brown.

Leave the skin on and slice the courgettes into rounds about 1cm/⅜in thick. Thinner slices soften before they have enough time to develop properly golden edges.

Butter and olive oil

Olive oil gives the courgettes enough cooking fat for the hot pan, while butter adds flavour. Divide both between the batches, adding a little extra only if the pan starts to look dry.

Keep a small piece of butter back for cooking the garlic once all the courgettes have been fried.

Garlic

Use two medium garlic cloves, finely minced or chopped. Adding the garlic after frying the courgettes gives it enough time to become fragrant without leaving it in the hot pan long enough to burn.

Lemon

Use both finely grated lemon zest and fresh lemon juice. The zest strengthens the lemon flavour without adding extra liquid, while the juice freshens the buttery Parmesan finish.

Parmesan

Use finely grated Parmesan or Grana Padano so it melts slightly and clings to the warm courgettes. For a vegetarian version, choose a vegetarian Italian-style hard cheese.

Salt and pepper

Courgettes are mild and need enough seasoning. Start with ½ teaspoon fine sea salt after frying, then taste again once the Parmesan has been added. Parmesan is salty, so make the final adjustment at the end.

How to pan-fry courgettes

Step 1: Trim the ends from the courgettes and slice them into rounds about 1cm/⅜in thick. If the cut surfaces look particularly wet, blot them briefly with kitchen paper.

Step 2: Finely chop the garlic, grate the lemon zest and grate the Parmesan before you start frying. The courgettes cook quickly once they are in the pan.

Step 3: Heat some of the olive oil and butter in a large frying pan over medium-high heat. When the butter is foaming and a courgette slice sizzles on contact, the pan is ready.

Step 4: Arrange the courgette rounds in a single layer. Fry them undisturbed for 2½-3 minutes, until the undersides are deep golden with a few darker brown spots.

Step 5: Turn the slices with tongs, a fish slice or two forks. Fry the second side for another 2-3 minutes, until golden and tender but still holding their shape.

Step 6: Transfer the cooked courgettes to a bowl and repeat with the remaining slices. Divide the remaining olive oil and butter between the batches, adding a little extra if the pan looks dry. Do not crowd the pan, or the courgettes will steam instead of brown.

Step 7: Once all the courgettes have been fried, reduce the heat to medium. Add the reserved butter, or a little extra if needed, followed by the garlic. Cook for 20-30 seconds, just until fragrant. Do not let the garlic brown.

Step 8: Remove the pan from the heat and stir in the lemon zest and lemon juice. Pour the garlic butter over the courgettes.

Step 9: Add the oregano, ½ teaspoon salt, black pepper and half the Parmesan. Toss gently, taste and add a little more salt or lemon if needed.

Step 10: Transfer the courgettes to a serving dish. Scatter over the remaining Parmesan and optional chilli flakes. Serve immediately.

Troubleshooting

Why are my fried courgettes soggy?

The pan was probably not hot enough, or there were too many slices in it at once. Use a wide pan over medium-high heat and fry the courgettes in a single layer. Cook in batches if necessary and add the salt only after frying.

Very thin slices also soften quickly. Aim for rounds about 1cm/⅜in thick.

Why did the garlic turn bitter?

Garlic becomes bitter when it browns too far. Cook it over medium heat for only 20-30 seconds after the courgettes have been removed from the pan, then take the pan off the heat.

Why are the courgettes dark outside but still too firm?

The pan may be too hot or the slices may be thicker than 1cm/⅜in. Lower the heat slightly and give the second side another minute.

Avoid covering the pan, as trapped steam will soften the browned surfaces.

Serving suggestions

These courgettes work best as a quick side for something rich, savoury or saucy. Serve them with grilled steak, pork chops, fish or a simple omelette.

On The Cinnamon Jar, they pair particularly well with juicy Greek roast chicken, beef trinchado or creamy chicken, leek and bacon pie.

You can also serve them beside pasta, or toss them through freshly cooked pasta with a little extra olive oil, lemon and Parmesan.

Storage and reheating

Pan-fried courgettes are best served straight away, as they soften as they cool.

Store leftovers in an airtight container in the fridge for up to three days. For the best texture, eat them within two days.

Reheat them in a wide frying pan over medium-high heat for 2-3 minutes, turning once, until hot. A microwave will warm them but will leave them softer.

Freezing is not recommended. Courgettes release more water after thawing and lose the texture that makes this recipe work.

Variations

• Add some heat: Sprinkle over chilli flakes or a little cayenne with the Parmesan.
• Change the herbs: Use fresh parsley, basil, dill or finely chopped mint. Add fresh herbs after frying so they keep their flavour.
• Try a different cheese: Replace the Parmesan with crumbled feta, Pecorino or a vegetarian Italian-style hard cheese.
• Make them vegan: Use olive oil instead of butter and finish with nutritional yeast or a dairy-free Parmesan-style cheese.