Buttery Garlic Zucchini with Crispy Breadcrumbs
Ingredients
- 4 mediumzucchini
- 3 tablespoonbutter
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- ¼ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Slice 4 medium zucchini into 1/4-inch-thick coins.
- 02
Mince 4 cloves garlic.
Method
- 01
Melt 1 tablespoon butter in a large skillet over medium-high heat.
- 02
Add the breadcrumbs and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and stir in the parmesan, a pinch of salt, and a grind of black pepper. Set aside.
- 03
Add the remaining 2 tablespoons butter to the same skillet.
- 04
Add the sliced garlic and cook for 30 seconds until fragrant.
- 05
Add the zucchini coins to the pan in a single layer. Let them cook undisturbed for 2 to 3 minutes until lightly golden on one side.
- 06
Stir and cook for another 4 to 5 minutes, stirring occasionally, until the zucchini is tender and lightly caramelized at the edges.
- 07
Season with salt and black pepper to taste. Top with the crispy breadcrumb mixture and serve immediately.
Spice Tips
For warmth, stir a pinch of red pepper flakes into the pan with the garlic. A squeeze of fresh lemon juice before serving brightens the butter and garlic flavors.
This dish is best served right away while the breadcrumbs stay crispy. Leftovers can be gently reheated in a skillet over low heat.