Pan-Seared Zucchini with Garlic, Lemon & Crispy Breadcrumbs
Ingredients
- 2 mediumzucchini (about 1 pound total)
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1lemon
- ½ cuppanko breadcrumbs
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
- ¼ cupfresh parsley
Prep
- 01
Slice 2 medium zucchini into 1/4-inch-thick rounds.
- 02
Mince 4 cloves garlic.
- 03
Chop fresh parsley (about 1/4 cup).
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the breadcrumbs and toast, stirring frequently, for 2–3 minutes until golden and fragrant. Transfer to a small bowl and set aside.
- 03
Add the remaining 1 tablespoon oil to the pan. Working in batches if needed, add zucchini slices in a single layer and cook for 3–4 minutes without stirring until golden. Season with salt and pepper, flip, and cook another 2–3 minutes on the other side until tender and lightly browned.
- 04
Push zucchini to the edges of the pan. Add minced garlic to the center and cook for 30 seconds, stirring, until fragrant.
- 05
Squeeze lemon juice over everything, toss gently to coat, and cook for 30 more seconds.
- 06
Transfer to a serving plate, top with toasted breadcrumbs and chopped parsley. Taste and adjust salt and pepper.
Spice Tips
Add a pinch of red pepper flakes to the pan with the garlic for gentle heat. A grating of Parmesan cheese over the top adds richness. For deeper flavor, toss in a pinch of fresh mint alongside the parsley.
If your zucchini slices are watery, pat them dry with paper towels before cooking for better browning. The breadcrumb topping adds texture and prevents the dish from feeling flat — don't skip it.