Seared zucchini in 10 super delicious recipes

Seared zucchini in 10 super delicious recipes

Easy and quick, pan-fried zucchini, like our stuffed ideas, are perfect for preparing a good, healthy, and light meal, even in the middle of the week. Our dishes may please you with curry, spices, garlic, ham, broccoli, or a veggie version with carrots and tomatoes. Our dishes may please you!

Easy and quick seared zucchini in 10 inspirations for your summer dinners

Seared zucchini in 10 super delicious recipes

It’s zucchini season, and when you’re lucky enough to get some, you often lack the inspiration to prepare them. To banish boredom on your plate, 10 gourmet pan-fried zucchini recipes are a must! So, without further ado, here is our first idea to test!

Seared zucchini with curry and cumin

Seared zucchini in 10 super delicious recipes

Ingredients: 

  • 4 zucchini
  • 1 C. fresh cream
  • olive oil
  • 1 C. curry
  • 1 C. curry
  • 1 onion
  • salt and pepper

Preparation: 

Chop the onion and sauté for 5 minutes with olive oil. Cut and add the zucchini. Season and simmer for 45-50 minutes over low heat, stirring occasionally. Readjust the seasoning, if necessary. Put the crème fraîche at the end of cooking and stir without removing it from heat. Enjoy hot!

Seared zucchini with broccoli, sour cream, and ham

Seared zucchini in 10 super delicious recipes

The gratin and the zucchini croquettes are good, but you get bored of them after a while. Here is a recipe that promises to brighten up your plate.

Ingredients:

  • 1 zucchini
  • 1/2 clove of garlic
  • 30 ml of red wine
  • Beef broth
  • 1 bunch of fresh broccoli
  • 1 shallot
  • 100 ml of fresh cream
  • 1 poultry
  • 2 slices of ham
  • Grated parmesan
  • salt and pepper

Preparation: 

Cut the broccoli and use only the florets. Then wash and cut the zucchini into quarters without peeling the skin. Heat a pot of water and add a stock cube to it. Cook the zucchini in it until they become quite tender. Keep the cooking juices and immerse the broccoli in them. Cooking time may vary depending on your taste and the utensils used. The ideal will be to prepare your zucchini in the steamer. Drain the broccoli, mix them with the zucchini slices, and set aside. Prepare the shallot sauce by placing the butter, garlic, and shallot in a previously heated pan. Pour in the wine, add the cream, salt, and pepper, then mix gently. Add the vegetables and cook for a few more minutes.

Pan-fried (vegetarian) zucchini, carrots, and tomatoes

Seared zucchini in 10 super delicious recipes

What if we relaxed animal protein for a while to discover or rediscover all that the beautiful season has to offer? Zucchini, carrots, and tomatoes come together to delight gourmets with this healthy and 100% vegetarian pan-fried vegetable.

Ingredients: 

  • 1 kg of frozen or fresh zucchini
  • 500 g carrots
  • 1 kg of cherry tomatoes
  • olive oil
  • Grated parmesan
  • salt and pepper

Preparation:

Peel and cut the carrots into pieces. Then cut the zucchini and tomatoes into small pieces or rings. Putt a little olive oil and brown the zucchini slice in a casserole dish, then the tomatoes and carrots. Simmer, covered, until the carrots are tender enough. Season, garnish with Parmesan, and enjoy!

Tip: 

In the fall, you can swap carrots for a squash.

Seared Parmesan Squash and Eggplant

Seared zucchini in 10 super delicious recipes

Ingredients: 

  • 2 zucchini, diced
  • 2 eggplants, diced
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 clove of garlic
  • 2 red onions, thinly sliced
  • 3 tbsp. tablespoon olive oil
  • Grated parmesan
  • salt and pepper

 Preparation:

Sauté the sliced ​​onions in a little oil for a few minutes. Then add the zucchini and brown them for 5 minutes. Add the eggplant, garlic, bay leaf, thyme, and season — cook over low heat for 20 minutes. Cover the preparation during cooking to prevent it from drying out. When ready to serve, garnish the meal with grated Parmesan.

Pan-fried zucchini and mushrooms with herbs

Seared zucchini in 10 super delicious recipes

Ingredients:

  • 2 zucchini
  • 1 clove of garlic
  • 9 button mushrooms
  • parsley
  • Provence herbs
  • olive oil
  • pepper and salt

Preparation:

Cut the peeled zucchini and the mushrooms into cubes. Fry them over high heat in a little olive oil for 5 minutes, stirring quite regularly. Lower the heat and add the crushed garlic clove. Leave to cool for 5 minutes. Cover and cook for 3-4 minutes. Add the parsley and Provence herbs. Salt and pepper to taste. Serve.

Seared zucchini with chicken and goat cheese

Seared zucchini in 10 super delicious recipes

Ingredients:

  • 1 zucchini
  • 50 g of fresh goat
  • 1 chicken breast
  • 3 tbsp. tablespoon olive oil
  • basil leaves
  • mint leaves
  • salt and pepper

Preparation: 

Wash the zucchini, peel it and dice it. Then cut the chicken breast lengthwise and cut each half into strips. In a frying pan, heat a little oil and brown the zucchini over high heat. In a separate pan, brown the meat over medium heat, turning them halfway through cooking. Add salt and pepper. Add the mint, basil, and crumbled cheese. Heat for a minute and stir in the chicken. For a vegetarian version, we decided to replace the meat with a few potatoes.

Seared zucchini with onions

Seared zucchini in 10 super delicious recipes

Ingredients:

  • 2 zucchini
  • 2 onions
  • 2 cloves garlic
  • Grated parmesan

Preparation:

Cut the onion in half, then into strips. Brown them in a pan over low heat with a little olive oil. Cut the zucchini into slices, then into strips. Add them to the pan and season with salt and pepper. Cook over medium heat for 10 minutes, stirring occasionally. Crumble the garlic cloves and add them to the pan. Stir, garnish with grated Parmesan, and serve.

Pan-Seared Zucchini with Basil

Seared zucchini in 10 super delicious recipes

Ingredients for the pan: 

  • 600 g zucchini
  • 1 garlic clove, chopped
  • 1 handful of fresh peas (optional)
  • 1 handful of fresh broad beans (optional)
  • olive oil
  • salt and pepper

Ingredients for the homemade pesto:

  • 4 cups of fresh basil, packed
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan
  • 1 garlic clove, chopped
  • 2 tbsp. lemon juice
  • 60 ml olive oil

Preparation: 

Wash and dry your zucchini. Cut them into slices, then into sticks. Heat a little olive oil in a pan. Add the zucchini, garlic, peas, and beans. Season and garnish with homemade pesto (see below). Cook for 10 minutes, stirring occasionally. Serve immediately.

For the pesto: 

Mix the basil, pine nuts, Parmesan, garlic, and lemon juice in a food processor. Drizzle in the olive oil until the pesto is creamy and slightly grainy. Season and use to garnish your pan-fried zucchini.

 

Seared zucchini with smoked bacon (or ham)

Seared zucchini in 10 super delicious recipes

Ingredients: 

  • 400 g zucchini
  • 200 g of red peppers
  • 200 g green peppers
  • smoked bacon/ham
  • 100 g onion
  • Grated parmesan
  • salt and pepper

Preparation: 

Wash all the vegetables in cold water. On a kitchen board, cut the zucchini into slices, then the peppers into julienne. Peel and slice the onions. Take the bacon, cut it into slices, and then cook it in a pan for 3-4 minutes. Cook the onions in a saucepan and season them with salt and pepper. Add the pieces of green and red peppers as well as the zucchini slices. Cook everything over medium heat and cover for 25 minutes. At the end of this time, garnish with bacon and grated Parmesan.

Zucchini and Potato Skillet

Seared zucchini in 10 super delicious recipes

Ingredients: 

  • 3 zucchini
  • 2 potatoes
  • 2 carrots
  • 1 onion
  • parsley
  • 1 knob of butter
  • 1 pinch of curry
  • allspice (optional)
  • parsley
  • salt and pepper

Preparation: 

Boil the zucchini and potatoes in a little salted water for 15 minutes. Chop the onion and brown it in a pan with a knob of butter and a few pinches of salt. Then cut the carrots and put them in the pan. When the vegetables are cooked, add the cooked potatoes and zucchini—salt and pepper to taste. Sprinkle with curry and all spices (optional). Mix everything well and cover for a few minutes so that the flavors mingle with each other. At the end of cooking, pour a little crème fraîche (optional). Garnish with fresh parsley.