This easy pan-roasted zucchini is seasoned simply with garlic and rosemary. It caramelizes quickly in a skillet and goes from scratch to the table in 15 minutes!
Searing veggies quickly in a skillet can amp up their appeal considerably, like these easy garlic green beans and these pan-roasted Brussels sprouts. Zucchini is yet another veggie that becomes ultra-delicious when roasted in a pan or skillet.
You need just a few ingredients to make this pan-roasted zucchini recipe taste spectacular. Salt, ground black pepper, garlic and rosemary work together to add flavor without taking away from the natural deliciousness of this popular summer squash.
Cooking the zucchini in the skillet also gives you more control so the zucchini doesn't turn mushy (something that can happen only too easily in the oven). Cooked over high heat, the zucchini sears and caramelizes beautifully, becoming absolutely delicious!
Why you'll love this pan roasted zucchini
- Delicious. The zucchini's own natural deliciousness is on display here with no gilding. The rosemary and garlic add complimentary--but not overwhelming--notes. The zucchini cooks up crunchy yet tender and not at all mushy or watery.
- Simple recipe. This one-pan recipe is so quick and so easy--one of the easiest you will ever make.
- Five ingredients. You need salt, ground black pepper, rosemary, garlic--and the zucchini, of course.
- Ready in 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.
- Versatile side dish. You can serve the pan roasted zucchini as a side with any meal, from a vegan steak to a veggie burger.
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.
- Oil. Since the zucchini is seared over high heat don't use oil with a low smoking point, like olive oil. 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 amount because some of the garlic will stick to the pan and get charred, but you can scrape it off and eat it if you like. It's yummy!
- Rosemary: Use fresh rosemary if possible, or use dried. You can also try another smoky herb like sage or oregano in this recipe.
- Ground black pepper: For delicious heat.
- Salt
Top tips
- Cut the zucchini slabs evenly thick using a mandolin or with a very sharp knife. This way the zucchini slices will roast together in the same amount of time.
- 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 some salt as the zucchini is cooking.
Serving suggestions
- With vegan lentil quinoa steaks or vegan Irish whiskey tofu steaks.
- With veggie burgers, like vegan bean and oats burger and vegan quinoa bean burgers.
- Add the pan roasted zucchini to a simple pasta, like this vegan lemon pasta or vegan garlic pasta.
- Add it to a bowl, like this creamy grits bowl or vegan crack chili tofu noodle bowl.
More delicious zucchini recipes
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 oil (use a high smoking point oil, like avocado oil or sunflower oil)
- 4 cloves garlic (minced or crushed)
- 1 tablespoon fresh rosemary (finely chopped. If using dried rosemary, 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!