Pan fried Zucchini with Vinaigrettte

Prep Time
Cook Time
Ready In

Recipe: #39478

September 05, 2022

"Transforms zucchini into something special."

Original is 4 servings


  • Serving Size: 1 (162.8 g)
  • Calories 182.8
  • Total Fat - 16.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 5.5 mg
  • Sodium - 516.3 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.3 g
  • Protein - 4.3 g
  • Calcium - 98.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 26.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.

Step 2

When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.


No special items needed.

2 Reviews


We really didn't taste the anchovy paste...I think it was due to all the other wonderful ingredients...I used a combination of zucchini and summer squash...I loved the presentation...and we loved the dish...made for "FYC" tag game...


review by:
(2 Feb 2023)


I doubled the recipe for a family get together and this was a great side to BBQued pork chops!! A great way to use up the zukes and tomatoes from the garden.


review by:
(30 Sep 2022)

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