Cheesy Pan-Fried Zucchini Rounds

 

Cheesy Pan-Fried Zucchini Rounds

Crispy-edged zucchini topped with melty cheese and fresh parsley — a fast, flavorful side or snack ready in about 15 minutes.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tbsp fresh parsley, chopped
  

  Instructions

  1. Prep — Wash zucchini and slice into even 1/4-inch rounds. Pat dry and season lightly with salt and pepper.
  2. Heat pan — Warm a large skillet over medium heat and add the olive oil.
  3. Pan-fry — Arrange zucchini in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and just tender.
  4. Add cheese — Reduce heat to low. Sprinkle mozzarella and Parmesan over the zucchini, cover the pan, and cook 1–2 minutes until the cheese melts and becomes bubbly.
  5. Finish — Transfer to a platter, garnish with parsley, and serve immediately.

  Tips and Variations

  • Avoid soggy zucchini: Don’t overcrowd the pan and pat slices dry before cooking.
  • Cheese swaps: Try cheddar, provolone, or a dairy-free alternative.
  • Add heat: Sprinkle red pepper flakes or chopped jalapeño before adding cheese.
  • Make it crispier: Lightly spray or brush zucchini with oil on both sides before frying.
  • Oven method: Bake at 425°F for 10–12 minutes, flip halfway; add cheese and broil 1–2 minutes until bubbly.

  Storage

  • Refrigerate: Keep leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in a skillet over medium heat to restore crispness.