Best 4 Pan Fried Zucchini With Lemon Feta Cheese And Parsley Recipes
# Pan-Fried Zucchini with Lemon-Feta Cheese and Parsley
Craving a delectable and healthy side dish? Look no further than our pan-fried zucchini with lemon-feta cheese and parsley. This tantalizing recipe transforms ordinary zucchini into a culinary delight. Thinly sliced zucchini coins are coated in a crispy golden-brown crust, then topped with a flavorful blend of tangy lemon, creamy feta cheese, and aromatic parsley. Each bite offers a perfect balance of textures and flavors, leaving you craving more.
This recipe is incredibly versatile and can be enjoyed as a standalone appetizer or as a side dish to complement grilled meats, fish, or pasta. The zesty lemon-feta topping not only adds a refreshing brightness but also provides a delightful contrast to the savory zucchini.
This article includes step-by-step instructions and a comprehensive list of ingredients to guide you through the cooking process effortlessly. Additionally, you'll find helpful tips and tricks to ensure your pan-fried zucchini turns out perfectly crispy and flavorful every time.
Whether you're a seasoned cook or a beginner in the kitchen, this pan-fried zucchini recipe is sure to impress your taste buds. So gather your ingredients, prepare your skillet, and let's embark on a culinary journey that will leave you craving seconds!
FRIED ZUCCHINI WITH CRISPY LEMONS AND CRISPY HERBS
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
- Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
- Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
- Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
- Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
- Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.
PAN-FRIED ZUCCHINI WITH LEMON, FETA CHEESE, AND PARSLEY
A wonderful evocative taste of the Mediterranean, this quick and easy starter takes no time to prepare. Just leave it for 5 minutes before serving to allow the flavors to develop.
Provided by sevasta
Categories Fried Zucchini
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch.
- Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 12.2 g, Cholesterol 16.7 mg, Fat 45.1 g, Fiber 4.2 g, Protein 6.1 g, SaturatedFat 8.5 g, Sodium 242.5 mg, Sugar 4.4 g
ZUCCHINI PATTIES WITH FETA
Provided by Engin Akin
Categories Cheese Dairy Egg Herb Onion Vegetable Appetizer Fry Cocktail Party Vegetarian Yogurt Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 18 patties
Number Of Ingredients 12
Steps:
- Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
- Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
Tips:
- Choose the right zucchini: Select firm and young zucchini with dark green skin. Avoid zucchini that is too large or has blemishes.
- Slice the zucchini properly: Cut the zucchini into 1/4-inch thick slices. This will ensure that the zucchini cooks evenly.
- Use a large skillet: A large skillet will allow the zucchini to cook in a single layer, which will prevent them from steaming and becoming soggy.
- Heat the pan before adding the zucchini: This will help to create a nice sear on the zucchini and prevent it from sticking to the pan.
- Don't overcrowd the pan: Cook the zucchini in batches if necessary to avoid overcrowding the pan, which will prevent them from cooking evenly.
- Season the zucchini: Season the zucchini with salt, pepper, and any other desired spices before cooking.
- Cook the zucchini until tender: Cook the zucchini for 3-4 minutes per side, or until it is tender and slightly browned.
- Top the zucchini with lemon-feta cheese mixture: Combine feta cheese, lemon zest, lemon juice, parsley, and olive oil in a bowl. Spoon the mixture over the cooked zucchini before serving.
Conclusion:
Pan-fried zucchini with lemon-feta cheese and parsley is a delicious and easy-to-make side dish. It is a great way to use up fresh zucchini from your garden or local farmer's market. The lemon-feta cheese mixture adds a bright and tangy flavor to the zucchini, while the parsley adds a fresh and herbaceous note. This dish is perfect for a quick and healthy lunch or dinner. It can also be served as an appetizer or side dish at your next party or gathering.
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