Pan Roasted Zucchini with Fresh Herb Gremolata
Elevate your vegetable side dishes with this vibrant and flavorful Pan Roasted Zucchini with Fresh Herb Gremolata! Perfectly caramelized zucchini slices are seared to golden perfection in olive oil, creating a tender texture with a subtle crispness. This dish is then topped with an aromatic gremolata, made with fresh parsley, zesty lemon, and a hint of garlic, adding a bright and herbaceous flair. With just 25 minutes from start to finish, this quick and easy recipe is perfect for weeknight dinners or as a healthy, crowd-pleasing appetizer. Serve warm and garnish with a pinch of spicy red pepper flakes for an extra kick! Rich in flavor yet light and refreshing, this zucchini recipe is a delicious way to celebrate simple, fresh ingredients.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 large garlic cloves
- 2 tablespoons parsley, fresh
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
Instructions
Wash and dry the zucchinis. Trim the ends and slice them into 1/4-inch thick rounds.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the sliced zucchini in a single layer (work in batches if needed to avoid overcrowding the pan). Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Cook the zucchini for 4-5 minutes on one side without stirring, until golden brown and slightly caramelized. Flip the slices and cook the other side for another 3-4 minutes. Remove and set aside on a plate.
Lower the heat to medium and add the finely minced garlic to the same pan. Sauté for 30 seconds until fragrant, being careful not to burn it.
While the zucchini is cooking, prepare the herb gremolata. Finely chop the fresh parsley and place it in a small bowl. Add the lemon zest, lemon juice, a pinch of salt, and the optional red pepper flakes. Mix well and set aside.
Return the zucchini to the pan briefly to warm it up if needed.
Transfer the zucchini to a serving plate and sprinkle the herb gremolata evenly over the top.
Serve warm as a side dish or enjoy as a light appetizer.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9824 mg | 427% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 54.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
