Main Page
Fast and tasty
Zucchini in circles in a frying pan

Pan-Fried Zucchini Rounds

The simplest, fastest fix for the whole family! Zucchini fried in rounds is probably the easiest way to cook it. The slices come out juicy and delicious, and you can serve them on their own or as a side to round out other dishes.

Blue-Eyed

Recipe author

Watch the video

Composition / ingredients

Servings:

Young zucchini

Wheat flour

Vegetable oil

Salt

Dill

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 62 % 16 g

Carbohydrates 35 % 9 g

180 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 20 min

Step 1:

How do you fry zucchini rounds in a skillet? Gather your ingredients. Young, thin-skinned zucchini work best here. Large, mature ones turn out tough — save those for other recipes.
Step 2:

Wash and dry the zucchini. Since it's young, there's no need to peel it or scoop out the seeds. Cut it into rounds about 1/2 inch (1 cm) thick.
Step 3:

Season the rounds with salt on both sides.
Step 4:

Dredge the rounds in flour, shaking off the excess so it doesn't burn and mar the look of the finished dish. It's easiest to bread them all at once, stacking them up as you go.
Step 5:

Heat a skillet over medium heat. Pour in enough vegetable oil to coat the bottom in a thin layer. Carefully — so you don't get splashed by the hot oil — lay the zucchini rounds in the pan. Fry them on each side until lightly golden. Leave space between the rounds so they brown quickly and evenly.
Step 6:

Transfer the finished rounds straight to a serving plate. While they're hot, sprinkle them with finely chopped garlic and dill. Serve a sour cream sauce on the side: stir chopped garlic and dill into sour cream, season with salt to taste, and mix. Fry the next batch of zucchini the same way, adding more oil to the pan — zucchini soaks it up quickly as it fries.

Zucchini (or very young summer squash with soft skin and tender flesh) is ideal for this dish. It's low in calories, which makes it appealing if you're watching your figure. Keep in mind that frying in oil raises the calorie count, since zucchini absorbs a lot of it. And like most foods, zucchini loses some of its nutrients during cooking.
Fry with an oil that has a high smoke point! Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. When cooking in the oven, in a skillet, or on the grill, use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Here's an easy way to check whether the oil is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
Since everyone's preference for saltiness, sweetness, bitterness, heat, tartness, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).