Pan Seared Zucchini

It’s possible this is my most non-recipe recipe I’ve put on the blog, but this zucchini “technique” is by far my favorite way to prep the veggie and how we eat it most frequently. When I told Brandon it was zucchini month on the blog, his response was, “You’re going to post the pan seared zucchini, right?” I initially thought I wouldn’t – there’s not much to say about it – but then reconsidered, because if folks aren’t eating their zucchini this way, I highly recommend it.


As I continue to document, I’m a big fan of roasting veggies – with zucchini as a big exception. I’ve done it a few times, and it’s fine, but often a bit mushy and not amazing. Pan searing is the way to go, my friends!




Here’s what we do:

  • Add olive oil to a large cast iron skillet, and heat over medium to medium-high heat.
  • Slice zucchini in to 1-inch-ish pieces
  • When the oil is hot, add zucchini in a a single layer. They can be crowded, but all should have their own spot on the pan. Sprinkle kosher salt and pepper. Walk away for a few minutes (5ish maybe? a bit longer?).
  • I use a fork to individually flip each piece – you’ll know they’re ready for flipping when they’ve browned up a bit. Sprinkle again lightly with salt and pepper.


And that’s it! I make enough that I often have to do it in a few shifts. Here’s some photos:







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