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    Home » All Recipes

    Published: Oct 5, 2023 by Maretha Corbett

    Easy Fried Courgettes (Fried Zucchini) Recipe

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    5 from 50 votes

    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.

    Fried courgettes in a black frying pan.
    Jump to:
    • What's to love about this recipe
    • Key ingredient notes and substitutions
    • How to make fried courgettes: Step-by-step
    • Tips and tricks
    • Variations
    • Vegan-friendly version
    • Serving suggestions
    • Storage and reheating
    • Other ways to enjoy courgette
    • Recipe

    What's to love about this recipe

    • This delicious side dish is ready in just 10 minutes, making it perfect for busy schedules when you need a quick meal.
    • Complements a wide range of main dishes, from grilled meats and oven-tray-bakes to pasta.
    • Fresh lemon juice adds a refreshing kick.
    • Parmesan adds tonnes of cheesy, savoury flavours.
    • It's a simple dish that's largely hands-off, only turning them once in the pan.
    • By keeping the courgette skins on, you retain their nutritional goodness. A delicious way to help you towards your five a day.
    • Flash-frying avoids the common issue of courgettes becoming soggy.
    • Even if you're not a courgette enthusiast, this dish may just change your mind.

    Key ingredient notes and substitutions

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

    Fried courgettes 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.
    1. Grate the parmesan cheese and set aside.
    Two courgettes in a chopping board with one being chopped into thick rings.
    1. 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.
    Adding butter and oil to a large frying pan.
    1. In a large frying pan, combine the olive oil and butter.
    Melted butter and oil in a frying pan.
    1. Heat them over medium-high heat until the butter becomes frothy and begins to melt.
    Frying garlic in pan with butter and oil.
    1. Add the garlic to the pan and fry it with the butter and oil for about 30 seconds.
    Adding a single layer of courgettes to hot butter in frying pan.
    1. 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.
    Fried courgettes in pan, turned over once.
    1. 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.
    Fried courgettes in white bowl.
    1. 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.
    Adding parmesan to fried courgettes in small white bowl.
    1. Sprinkle the salt, black pepper, herbs, lemon juice and half of the Parmesan evenly over the courgettes. Give them a gentle toss to coat.
    Fried courgettes complete with parmesan, salt, pepper, herbs and lemon juice.
    1. Transfer the pan-fried courgettes to a serving dish and sprinkle the remaining Parmesan cheese over them. Serve immediately.

    Tips and tricks

    Don't slice them too thinly

    Avoid slicing the courgettes too thinly, unless you plan to fry them very briefly and over very high heat. Thin slices tend to become mushy. Aim to retain some bite.

    Don't add the salt until they're cooked

    Refrain from adding salt until after they are cooked. Salting them too early can draw out moisture, affecting their texture.

    Leave them undisturbed

    While frying, don't move or flip the courgette rounds repeatedly. Let them cook in the same position and flip them only once, using two forks.

    Fry them in a single layer

    Fry the courgettes in a single layer. We want to achieve a char rather than boiling them, so avoid overcrowding the pan.

    Use a medium-high heat

    Maintain medium-high heat for a nice char. Low heat can make courgettes soggy, which is not what we're aiming for.

    Sprinkle the add-ons evenly

    When adding the remaining ingredients at the end (salt, pepper, herbs, lemon juice and Parmesan), sprinkle them evenly to minimise the need for excessive tossing.

    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 Garlic Pasta, Tuna Pesto Pasta, Spaghetti Arrabiata and Pasta Fredda.
    • 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.

    Recipe

    Fried courgettes in a black frying pan.

    Fried Courgettes (Fried Zucchini)

    If you've ever been sceptical about courgettes before, have you ever 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.
    5 from 50 votes
    Print Recipe Save Saved!
    Course: Side Dish
    Cuisine: International
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2 Generous servings, 4 x small servings
    Calories: 323kcal
    Author: Maretha Corbett
    Prevent your screen from going dark

    Equipment

    • 1 large frying pan

    Ingredients

    • 1 teaspoon garlic - chopped or minced
    • 30 grams parmesan cheese - grated, or similar hard cheese
    • 500 grams courgettes - or two large courgettes
    • 2 tablespoons olive oil
    • 25 grams butter
    • salt to taste
    • freshly ground black pepper to taste
    • 1 teaspoon dried oregano - or your favourite herb
    • 1 tablespoon lemon juice - freshly squeezed

    Instructions

    Prepping

    • Mince or chop the garlic.
      1 teaspoon garlic
    • Grate the parmesan cheese and set aside.
      30 grams parmesan cheese
    • Prepare the courgettes by trimming off the tops and tails, then slicing them into rounds approximately 5mm to 1cm (0.20" to 0.40") thick.
      500 grams courgettes

    Frying the courgettes

    • In a large frying pan, combine the olive oil and butter.
      2 tablespoons olive oil, 25 grams butter
    • Heat them over medium-high heat until the butter becomes frothy and begins to melt.
    • Add the garlic to the pan and fry it with the butter and oil for about 30 seconds.
    • Arrange the courgette rounds in a single layer in the pan 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.
    • 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 slightly browned and have a few charred spots.
    • Transfer the fried courgettes to a bowl.
    • Sprinkle the salt, pepper, herbs, lemon juice and half of the Parmesan evenly over the courgettes. Give them a gentle toss to coat.
      salt to taste, freshly ground black pepper to taste, 1 teaspoon dried oregano, 1 tablespoon lemon juice
    • Transfer the pan-fried courgettes to a serving bowl and sprinkle the remaining Parmesan cheese over them. Serve immediately.
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    Notes

    Don't slice them too thinly

    Avoid slicing the courgettes too thinly, unless you plan to fry them very briefly and over very high heat. Thin rounds can become mushy. Aim to retain some bite.

    Don't add the salt until they're cooked

    Refrain from adding salt until after they are cooked. Salting them too early can draw out moisture, affecting their texture.

    Leave them undisturbed

    While frying, don't move or flip the courgette rounds repeatedly. Let them cook in the same position and flip them only once, using two forks.

    Fry them in a single layer

    Fry the courgettes in a single layer. We want to achieve a char rather than boiling them, so avoid overcrowding the pan.

    Use a medium-high heat

    Maintain medium-high heat for a nice char. Low heat can make courgettes soggy, which is not what we're aiming for.

    Sprinkle the add-ons evenly

    When adding the remaining ingredients at the end (salt, pepper, herbs, lemon juice and Parmesan), sprinkle them evenly to minimise the need for excessive tossing.

    **Nutritional data disclaimer**

    Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

    Nutrition

    Calories: 323kcal | Carbohydrates: 10g | Protein: 9g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 342mg | Potassium: 696mg | Fiber: 3g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 48mg | Calcium: 240mg | Iron: 2mg

    For food safety advice, including guidance on food allergies

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    Hello! I'm Maretha, an avid foodie and constant student of gastronomy. My goal is to discover, develop and share scrumptious recipes with anyone willing to join me on this vast culinary adventure!

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