Quick and Tasty Pan-Fried Zucchini

Cooking method

1. Step 1:

   

   For this recipe, use young zucchini. Mine is medium-sized, and it's easier to work with one that's roughly the same thickness end to end — so pick straight, even ones. They look nicer that way, and rings of the same width all cook in about the same time. You'll also need a little sunflower oil, a clove of garlic, salt, and a teaspoon of mayonnaise (or sour cream, if you'd rather skip the mayo).

2. Step 2:

   

   Wash the zucchini well and be sure to pat it dry with a kitchen towel. Cut it into thick rings, each about 1/2 inch (1 cm).

3. Step 3:

   

   Heat a skillet with a light spritz of oil — a nonstick pan is best, and you can even go without oil entirely. Lay down a single layer of zucchini and cook over medium heat until the first side is lightly golden.

4. Step 4:

   

   Flip the zucchini and cook the other side until a fork slides into the edge without much resistance — but not so soft that it's mushy. You want it just al dente, with a slight bite.

5. Step 5:

   

   Peel and crush one clove of garlic — for a subtler flavor, use just half, since too much garlic works against the delicacy this dish is going for. Mince it finely, or use a garlic press.

6. Step 6:

   

   Put all the al dente zucchini rounds into a container with a lid.

7. Step 7:

   

   Add the garlic to the zucchini and season with a pinch of salt.

8. Step 8:

   

   Finely chop the parsley and dill — you're after about 2 tablespoons of chopped herbs total, or however much you like.

9. Step 9:

   

   Add a teaspoon of good mayonnaise, put the lid on, and shake well so everything coats evenly. The zucchini should be warm or hot but not scalding — they'll release their juices.

10. Step 10:

    

    As the zucchini gives off juice, shaking the container blends it with the mayo and herbs. That's all — about 10–15 minutes for two panfuls, and a lovely, quick zucchini dish is ready!