Zucchini Piccata
Brighten up your dinner table with this vibrant and flavorful Zucchini Piccata, a fresh, plant-based twist on the classic Italian dish. Tender rounds of zucchini are lightly dredged in flour and pan-fried to golden perfection before being enveloped in a luscious, tangy sauce of garlic, white wine, lemon juice, and capers. The dish is finished with a sprinkle of fresh parsley, making it as eye-catching as it is delicious. Ready in just 35 minutes, this Mediterranean-inspired recipe is perfect for weeknight dinners or elegant entertaining. Serve Zucchini Piccata warm with lemon wedges on the side for an irresistible burst of citrusy brightness. This vegetarian delight is your new go-to for easy, gourmet cooking! Keywords: zucchini piccata recipe, vegetarian Italian recipes, lemon caper sauce, quick zucchini dishes.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 0.5 teaspoon Salt
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 0.5 cup Vegetable broth
- 0.25 cup Dry white wine
- 3 tablespoons Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 4 pieces Lemon wedges
Instructions
Wash the zucchinis and trim the ends. Slice them into 1/4-inch thick rounds.
Sprinkle the zucchini slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Place the flour on a plate and lightly dredge the zucchini slices, shaking off any excess flour.
Heat the olive oil in a large skillet over medium heat. Work in batches to cook the zucchini slices until golden brown on each side, about 2-3 minutes per side. Remove the cooked slices and set them aside on a paper towel-lined plate.
In the same skillet, lower the heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the vegetable broth and white wine, scraping the bottom of the skillet to deglaze. Bring the mixture to a simmer.
Stir in the lemon juice and capers. Allow the sauce to cook for 2-3 minutes, reducing slightly.
Return the cooked zucchini slices to the skillet, tossing gently to coat them in the sauce. Cook for 2 more minutes to heat through.
Sprinkle the dish with freshly chopped parsley and serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5606 mg | 244% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 31.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1339 mg | 28% | |
*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.
