Pan-Fried Zucchini Rounds with Lemon and Parmesan

Preparation info
  • Serves


    • Difficulty


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

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. 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 t