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.
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Servings: 2 Generous servings, 4 x small servings
Calories: 323kcal
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.
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
