Description
Crisp zucchini rounds glisten in olive oil as they fry to a golden brown, kissed by garlic and pepper. A sprinkle of parsley and a squeeze of lemon brighten the tender bites for a vibrant side.
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped
- 1 lemon sliced optional
Instructions
- Wash the zucchini and trim off the ends, then slice into 1/4-inch rounds.
- Pat the zucchini slices dry with a clean towel or paper towel to remove excess moisture.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Arrange zucchini slices in a single layer in the skillet without overcrowding.
- Season the slices with salt, black pepper, and garlic powder.
- Cook for 3 to 4 minutes on each side, or until golden brown and tender.
- Transfer the cooked zucchini to a plate and repeat with any remaining slices.
- Sprinkle chopped parsley over the zucchini and serve with lemon slices if desired.
Notes
- Slice zucchini uniformly to ensure even cooking.
- Patting dry prevents oil from splattering in the pan.
- Adjust garlic powder and salt to suit your taste.
- Best enjoyed immediately for a crisp texture.