1. Prepare the zucchini:
Start by selecting fresh, firm zucchinis with smooth skin. Rinse them thoroughly under cold water to remove any dirt or residue, then pat them dry with a clean towel. Slice each zucchini into rounds about a quarter-inch thick, aiming for uniform slices so they cook evenly. Lightly season both sides of each slice with salt and freshly ground black pepper—this simple seasoning enhances the natural sweetness and flavor of the zucchini.
Pro Tip: If you have time, sprinkle the zucchini rounds with salt and let them sit for 10 minutes. This draws out excess moisture, preventing sogginess and helping the slices crisp up better when fried. Just be sure to pat them dry before cooking!
2. Heat the pan and cook the zucchini:
Place a large skillet or frying pan over medium heat and pour in the olive oil. Allow it to heat until it shimmers lightly—hot enough to sizzle but not smoke. Arrange the zucchini slices in a single layer in the pan, making sure not to overcrowd them; cooking in batches if necessary is better to get that perfect golden crust. Fry each side for about 2 to 3 minutes, watching carefully as the edges begin to caramelize and turn a beautiful golden brown.
You’ll notice the aroma start to deepen—a subtle nutty, slightly sweet fragrance signaling the zucchini is cooking just right. Flip the slices gently to avoid breaking, and cook the other side until equally crisp and tender.
3. Add the cheesy topping:
Once the zucchini slices are cooked, turn the heat down to low. Generously sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top of each slice. Cover the skillet with a tight-fitting lid to trap the heat, allowing the cheese to melt slowly and evenly into a luscious, bubbly blanket.
In about 1 to 2 minutes, the cheese will become beautifully gooey and golden around the edges—oozing slightly over the sides of the zucchini rounds and creating an irresistible, savory layer. The Parmesan adds a slightly nutty, salty punch, while the mozzarella brings a creamy, stretchy texture that perfectly complements the veggie base.
4. Serve and garnish:
Carefully use a spatula to transfer the cheesy zucchini rounds to a serving dish. For a fresh finishing touch, sprinkle chopped fresh parsley over the top. The parsley adds a burst of color and a hint of herbal brightness that balances the richness of the cheese beautifully.
Enjoy!
These cheesy pan-fried zucchini rounds are best served immediately, while the cheese is still warm and melty. They make a fantastic side dish to grilled meats, roasted chicken, or pasta, and pair well with a crisp green salad or crusty bread to soak up any cheesy drips.
This recipe is a wonderful way to celebrate zucchini’s natural flavor and texture, making it anything but ordinary. Plus, it’s adaptable—feel free to experiment by adding a pinch of garlic powder, red pepper flakes for heat, or even a squeeze of fresh lemon juice before serving for a zesty kick.
So next time you’re wondering how to enjoy zucchini in a fresh, comforting way, remember this recipe—it’s quick, easy, and delicious enough to become a staple in your kitchen!