Easy Pan Roasted Zucchini
This 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!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 79kcal
- 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
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.
Calories: 79kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 442mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 30mg | Calcium: 39mg | Iron: 1mg