Pan-Fried Courgettes with Garlic and Parmesan

Courgette rounds pan-fried until golden at the edges and tender in the middle, then finished with garlic butter, lemon, oregano and Parmesan. An easy vegetable side dish with no flour or breadcrumbs.

📝 Ingredients

• 500 grams courgettes/zucchini – small or medium
• 2 teaspoons fresh minced or finely chopped garlic, about 2 medium cloves
• 1/2 teaspoon finely grated lemon zest
• 40 grams Parmesan, finely grated and divided
• 2 tablespoons olive oil, divided, plus a little extra if needed
• 25 grams butter, divided, plus a little extra if needed
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt, plus more if needed
• Freshly ground black pepper, to taste
• A pinch of chilli flakes, optional

👨‍🍳 Instructions

1. 1Trim the ends from the courgettes and slice them into rounds about 1cm/⅜in thick. If the cut surfaces look particularly wet, blot them briefly with kitchen paper.
2. 2Finely chop the garlic, grate the lemon zest and grate the Parmesan before you start frying. The courgettes cook quickly once they are in the pan.
3. 3Heat some of the olive oil and butter in a large frying pan over medium-high heat. When the butter is foaming and a courgette slice sizzles on contact, the pan is ready.
4. 4Arrange the courgette rounds in a single layer. Fry them undisturbed for 2½–3 minutes, until the undersides are deep golden with a few darker brown spots.
5. 5Turn the slices with tongs, a fish slice or two forks. Fry the second side for another 2–3 minutes, until golden and tender but still holding their shape.
6. 6Transfer the cooked courgettes to a bowl and repeat with the remaining slices. Divide the remaining olive oil and butter between the batches, adding a little extra if the pan looks dry. Do not crowd the pan, or the courgettes will steam instead of brown.
7. 7Once all the courgettes have been fried, reduce the heat to medium. Add the reserved butter, or a little extra if needed, followed by the garlic. Cook for 20–30 seconds, just until fragrant. Do not let the garlic brown.
8. 8Remove the pan from the heat and stir in the lemon zest and lemon juice. Pour the garlic butter over the courgettes.
9. 9Add the oregano, ½ teaspoon salt, black pepper and half the Parmesan. Toss gently, taste and add a little more salt or lemon if needed.
10. 10Transfer the courgettes to a serving dish. Scatter over the remaining Parmesan and optional chilli flakes. Serve immediately.