Easy Fried Courgettes (Fried Zucchini) Recipe

If you've ever been sceptical about courgettes before, have you tried them flash-fried? It's a game-changer!

In just 10 minutes, a sizzling blend of butter, olive oil and garlic transforms these courgettes into a mouthwatering veggie side dish. As a final touch, we add a squeeze of fresh lemon juice for zing and a generous sprinkle of Parmesan cheese.

This pan-fried courgette recipe is not only a quick and simple side dish but also a flavourful way to incorporate more greens into your meals.

Courgettes are known for their high water content, which can sometimes result in a less-than-ideal texture if overcooked. But fear not, pan-frying them while keeping those healthy skins intact changes all of that!

You only need to turn them once while frying, making this a hands-off dish that's perfect for multitasking in the kitchen.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Courgettes

Opt for courgettes with a firm texture and a glossy, dark skin. Keep in mind that when it comes to courgettes, thinner ones deliver more flavour and less water content.

You'll need around 500g of whole courgettes. This should be enough for two good-sized servings, but you can stretch it to four portions if you don't mind smaller servings.

If you need more, you can easily double the recipe by scaling up all the ingredients accordingly.

Butter and olive oil

Combining both butter and olive oil not only elevates the overall flavour of the fried courgettes but also safeguards the butter from burning when exposed to higher temperatures.

You can replace the olive oil with vegetable oil, sunflower oil or coconut oil.

Garlic

Feel free to opt for either freshly minced or finely chopped garlic. For a convenient shortcut, go with garlic paste.

Herbs

Our preferred herb of choice is oregano, but you're welcome to pick your personal favourites, whether they're fresh or dried. Consider options like thyme, basil, rosemary, parsley or dill.

Lemon juice

For the best results, use freshly squeezed lemon juice.

Here's a useful tip: Instead of cutting a whole lemon in half for just one tablespoon of juice, try piercing the lemon with a skewer and squeezing out the amount you need. This way, you can extend the use of the lemon a bit longer.

Salt

Courgettes usually benefit from being generously salted, but you can adjust the amount according to your taste. Try sea salt for a bit of crunch.

Remember not to salt the courgettes until after they've been cooked because salt can draw out moisture.

Parmesan cheese

In addition to Parmesan, you can also use Grana Padano, Swiss Gruyère or other strong, dry cheeses like a mature cheddar.

How to make fried courgettes: Step-by-step

1. Mince or chop the garlic.

2. Grate the parmesan cheese and set aside.

3. Prepare the courgettes by trimming off the tops and tails with a sharp knife, then slicing them into rounds approximately 5mm to 1cm (0.20" to 0.40") thick.

4. In a large frying pan, combine the olive oil and butter.

5. Heat them over medium-high heat until the butter becomes frothy and begins to melt.

6. Add the garlic to the pan and fry it with the butter and oil for about 30 seconds.

7. Arrange the courgette rounds in a single layer in the hot oil and let them cook undisturbed for approximately 2.5 minutes.
   
   You might have to cook the courgettes in multiple batches. Don't worry, there should be sufficient oil and butter in the pan for the remaining rounds.

8. Once the bottom sides start to look a bit charred, flip them over using two forks and let them cook for another 2.5 minutes until they are light golden brown and have a few charred spots.

9. Transfer the fried courgette slices to a bowl. If you want, you can place them on a piece of kitchen paper to soak up any excess oil. We find it not really necessary.

10. Sprinkle the salt, black pepper, herbs, lemon juice and half of the Parmesan evenly over the courgettes. Give them a gentle toss to coat.

11. Transfer the pan-fried courgettes to a serving dish and sprinkle the remaining Parmesan cheese over them. Serve immediately.

Variations

• Sprinkle red pepper flakes or chilli powder over the courgettes for a spicy twist.

• Experiment with various fresh or dried herbs like basil, thyme, rosemary or dill. Finely chopped mint is lovely too, especially when served with lamb.

• Add finely chopped shallot along with the garlic.

• Instead of Parmesan, try other crumbly cheeses like feta, cheddar or goat cheese.

• Add some toasted pine nuts or slivered almonds.

• Grate lemon or lime zest over the courgettes before serving.

• Increase the amount of garlic for an extra garlicky flavour and top with more Parmesan.

• Drizzle balsamic reduction over the fried courgettes.

• Toss in some cherry tomatoes, olives and capers for a Mediterranean-inspired dish.

• Serve the courgettes with a dollop of sour cream, tzatziki or yogurt-based sauce.

Vegan-friendly version

Replace butter with more olive oil and use nutritional yeast instead of Parmesan for a vegan-friendly version.

Serving suggestions

• As a side dish: It's a great side dish alongside grilled chicken, pork chops, steak or fish. They make a great accompaniment to almost any protein like Lihapullat (oven-baked meatballs) or stews like Trinchado and Devilled sausages.

• With pasta: Toss the fried courgettes with cooked pasta and a simple sauce made from extra virgin olive oil, garlic, lemon juice and Parmesan cheese. Top it with fresh herbs like basil or parsley.
  
  Also enjoy them alongside pasta dishes like Lemon Chicken Orzo Pasta, Tuna Pesto Pasta, Spaghetti Arrabiata and this Creamy Italian Pasta Salad.

• In salads: Add them to salads for extra texture and flavour. They pair well with greens, cherry tomatoes, red onions and a balsamic vinaigrette.

• On bruschetta: Top toasted baguette slices with a layer of fried courgettes, some goat cheese and a drizzle of honey for a delicious appetizer.

• In wraps or sandwiches: Use them as a filling for wraps or sandwiches. Combine with hummus, roasted red peppers and rocket for a satisfying lunch.

• With dips: Serve them with your favourite dips like tzatziki or aioli.

• In frittatas or omelettes: Incorporate fried courgettes into frittatas or omelettes for a hearty breakfast or brunch option.

• As a pizza topping: Use them as a topping for homemade pizzas. They pair well with mozzarella and fresh basil.

• In Tacos: Create courgette tacos by adding them to tortillas with salsa, avocado and your choice of protein.

Storage and reheating

Storage: Place any leftover fried courgettes in an airtight container and store them in the fridge. They should stay fresh for up to 2-3 days.

Reheating: While fried courgettes are best enjoyed straight from the pan, you can reheat them to regain some of their crispiness. To do so, simply flash-fry them in a hot pan for a few minutes until they become warm and slightly crispy again. Avoid microwaving them as it may make them soggy.

Other ways to enjoy courgette

• Spiralised courgettes as a pasta replacement.

• Stuffed courgettes.

• Raw courgette are fantastic in salads.

• As fritters, grated and mixed with an egg batter and fried.

• In soups.

• Courgette chips, coated with parmesan or breadcrumbs and baked in the oven until crispy.

• Roasted along with other vegetables like carrots, parsnips and onions.

• In smoothies.