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Zucchini on a grill pan

I have a favorite recipe for zucchini that's pan-fried. And if you're still not ready to give up fried foods in pursuit of a healthy diet, a grill pan is your go-to. The advantage of grilling on a grill pan is that the fat flows down the pan's ribs to the bottom, and the vegetables are cooked on top. And in zucchini season, it's a godsend – cut everything up, marinate it for a couple minutes, put it in the pan and the vegetables are ready. If you don't have a grill pan, you can grill these zucchini in the oven, or fry them in a regular frying pan.

grilled zucchini in a pan

Composition:

  • zucchini – 1-2 pieces
    • .
  • garlic – 4 cloves
  • salt
  • pepper
  • coriander
  • refined sunflower oil

Cooking zucchini on a grill pan:

Cut the zucchini into circles, salt, pepper, add ground coriander and crushed garlic. Season with a little sunflower oil and mix thoroughly so that all the circles are evenly coated with the marinade.

Add the marinade to the zucchini.

Heat a grill pan, lightly grease with refined vegetable oil if necessary, and grill the zucchini on both sides until desired softness. I like my zucchini softer, some like it denser, just go with your tastes.

Fry the zucchini on both sides.

You can remove the zucchini to a rack to drain off excess fat, but you will get less fat than frying in a regular pan.

Serve as a side dish with meat, fish, etc.

Serve as an appetizer.

Favorite!

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