Pan-Fried Zucchini Rounds with Lemon and Parmesan

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is how my mother prepares these delicious rounds of zucchini every summer, but really, nothing ever tastes as good to me as when my mother makes it.


  • 4 small organic zucchini
  • Sea salt and pepper
  • 2-3 tablespoons extra-virgin olive oil
  • 1 wedge of lemon, about ¼ lemon
  • 1-2 tablespoons freshly grated Parmesan cheese


  1. Slice the zucchini into ¼-inch rounds and separate the pieces. Place them in a bowl and sprinkle lightly with sea salt and pepper, tossing to coat. Heat a large skillet over medium heat, then add 1 tablespoon of the olive oil, swirling to coat the skillet. Arrange as many zucchini rounds as you can without overlapping.
  2. Set a large plate by the stove. Cook the rounds for about 5-6 minutes, until the underside is golden brown. Using two forks or tongs, turn to cook the other side for about 5 minutes, until golden brown. Transfer the browned zucchini to a plate, overlapping slightly as you form a circular patter. Add another tablespoon of the olive oil and continue cooking the zucchini, adding another tablespoon of the oil if needed, until all the zucchini are pan-fried. Squeeze the lemon over the zucchini, then sprinkle with the Parmesan cheese. Taste for seasoning. Serve hot, at room temperature, or chilled.