Pan-Fried Zucchini with Cheese and Garlic
A simple, tasty appetizer for a party spread and everyday meals alike. Zucchini is a vegetable you can turn into all kinds of dishes. When young zucchini is in season, a lot of people make this easy snack of zucchini with cheese, mayonnaise, and garlic, which works for lunch or dinner and even a party table.
Cooking method
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Step 1:
Gather the ingredients on the list. Use a young, tender zucchini for this dish. Rinse it; if it's young, you can leave the skin and seeds on. Cut the zucchini into rounds no more than 1/4 inch (0.5 cm) thick.
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Step 2:
Grate the hard cheese on a medium grater.
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Step 3:
Peel the garlic cloves and press them through a garlic press or grate them. If you like things spicier, add more garlic.
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Step 4:
Put the cheese, garlic, and mayonnaise in a bowl and mix—your topping for the zucchini is ready.
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Step 5:
If you like, use sour cream instead of mayonnaise for a lighter dish—in that case, add salt and ground black pepper to taste.
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Step 6:
Some cooks dredge the zucchini in flour before frying, but it's better not to here. First, it makes the dish heavier, and second, the flour starts to burn in the pan and can spoil the flavor with an unpleasant bitterness. Pour vegetable oil into the pan—a tablespoon per batch is enough, since zucchini soaks up a lot of oil.
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Step 7:
Heat the oil and lay the zucchini rounds in it. Fry them over medium heat until golden on both sides. Then cover the pan and cook the zucchini a few more minutes so they turn soft and juicy inside. If there's too little oil in the pan, the zucchini will come out dry and tough and may scorch.
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Step 8:
Transfer the zucchini to a paper-towel-lined plate to drain the excess oil, then move them to a serving dish. Top each round with the cheese mixture. The dish is ready to serve. It's delicious both cold and warm. Zucchini with cheese can be served as a standalone dish for lunch or dinner, or as a quick snack out at the cottage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Cheese 'uglichsky' - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Young zucchini - 24 kcal/100g
