This easy pan-roasted zucchini needs just five ingredients and 15 minutes from scratch to the table. It goes perfectly with nearly any entree, from a burger to a vegan steak.
I love this pan roasted zucchini not just because it is an incredibly easy recipe to pull together, but also because the first time I ate it, it made me fall in love with this delicious vegetable all over again.
For this dish, you need just a few ingredients to gild this tasty veggie, so to say. Salt, ground black pepper, garlic and rosemary work together to add flavor to the zucchini without taking away from its natural deliciousness.
In the pan, over high heat, the zucchini sears and caramelizes and becomes tastier than you can imagine.
There isn't a better time to eat zucchini: the markets are full of them and if you have a vegetable garden you no doubt have some growing faster than you can eat it. Make this recipe and you'll never want to give away the excess zucchini again. 😉
Why you'll love this pan roasted zucchini
- It's delicious. The zucchini's own deliciousness is on display here, with the rosemary and garlic adding complimentary--but not overwhelming--notes. The zucchini cooks up crunchy yet tender and not at all watery.
- It's simple. One of the simplest recipes you'll ever make.
- It needs just five ingredients. Salt, ground black pepper, rosemary, garlic--and the zucchini, of course.
- It's ready in under 15 minutes. Slice the zucchini, slather a simple marinade over it, then pan-roast it. It might take you longer to throw a salad together.
- It goes with nearly anything. You can serve it as a side with any meal and it would complement it perfectly.
Ingredients
- Zucchini. I used large zucchini because that's what I found at the market. But any size zucchini works here. Cut the zucchini into planks lengthwise, about a third of an inch thick.
- Vegetable oil. As we will sear the zucchini over high heat don't use an oil with a low smoking point, like olive. Avocado oil, peanut oil, canola oil or sunflower oil are all fine.
- Garlic. Use as much garlic as you want, and mince it or crush it fairly fine. I used about a tablespoon for two large zucchini. You need a good bit becaus some of the garlic will stick to the pan and get charred, but you can scrape it off and eat it if you like.
- Rosemary: Use fresh rosemary if possible, or use dry. You can also try another smoky herb like sage or oregano.
- Ground black pepper: For delicious heat.
- Salt
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Top tip
Don't salt the zucchini before you add it to the pan. You want the zucchini slabs to remain firm and not turn watery. Sprinkle on some salt as the zucchini is cooking.
Easy Pan Roasted Zucchini
Equipment
- Flat dish or pan for marinating zucchini
- Cast iron or nonstick skillet
Ingredients
- 2 large zucchini (or 3-4 medium zucchini, approx 1.5 pounds. Cut the zucchini lengthwise into slabs, each around a third of an inch thick. A large zucchini would yield four slabs)
- 1½ tablespoon vegetable oil
- 4 cloves garlic (finely chopped or minced or crushed)
- 1 tablespoon rosemary (finely chopped. If using dry, use a teaspoon)
- ½ teaspoon ground black pepper (use less if sensitive to heat, or more if you prefer)
- Salt to taste
Instructions
- Place the oil, garlic, rosemary and ground black pepper in a dish or a pan large enough to hold the zucchini slabs. Mix and then add the zucchini to the dish and rub the marinade on it with your fingers. Do not add the salt at this time.
- Heat a nonstick or cast iron skillet over high heat. Place the zucchini slabs on the skillet without overlapping and let them cook for 2-3 minutes. Press down on the zucchini a bit with the spatula while cooking. Sprinkle some salt on the zucchini pieces at this time.
- Once the underside has turned golden-brown, flip over and cook another 2-3 minutes, once again remembering to sprinkle on some salt and pressing down with your spatula to ensure the zucchini sears.
- Remove to a plate and serve hot or warm.
JoAnne
It’s Tom hot for the oven so this is perfect…thanks! Any chance you can do a version of this for eggplant?
Vaishali
Yes, I think so! Eggplant may need a bit more oil and would prob take a bit longer to cook. I’d also add the salt earlier, with the rest of the ingredients.
Krik
Loved it!
Vaishali
Awesome!