Tasteful Pan-fried Zucchini Gratin Recipes

Pan-fried Zucchini Gratin. Pan-fried Zucchini Gratin Simple summer side dish. Technique is the key to perfect treatment of straight-forward ingredients. Pan-fried Zucchini Gratin Simple summer side dish.

Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. You can cook Pan-fried Zucchini Gratin using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pan-fried Zucchini Gratin

1. You need 2 of zucchini, sliced in half lengthwise, then crosswise diagonally.
2. It's 1/2 of of a sweet onion, sliced in half crosswise, then length wise.
3. It's 1-2 tbsp of olive oil.
4. It's 1/4-1/2 tsp of salt.
5. You need 3-4 tbsp of parmesan cheese, grated.

If you're drowning in zucchini, an easy zucchini gratin recipe is the perfect way to use up a good amount. Dredge the zucchini in the flour, followed by the egg and finally in the panko. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

Pan-fried Zucchini Gratin instructions

1. Heat olive oil in a saute pan to medium high heat. Add zucchini and onion. Cook covered for 10 minutes..
2. Turn zucchini and onion over with a spatula to cook other side. Onion and zucchini should start to become carmelized. Continue to cook covered on medium high heat for 10 minutes..
3. Turn vegetables over. Add salt. Take care not to burn. Reduce heat as needed. If burning does occur, add small amount of water to deglaze pan and continue. Flavor is enhanced by this process nonetheless..
4. Cook covered for another 5 minutes. Turn vegetables over and top with parmesan cheese. Cover. Cook on low for 5 minutes then turn off heat and let sit on stove until cheese melts or when ready to serve..
5. Serve with grilled chick'n or pasta..

When the oil is hot, working in batches, fry the zucchini sticks until. The liquid from the zucchini absolutely needs to be squeezed out to make this work--otherwise it will be much too runny. Fresh, tender pan fried zucchini sprinkled with lemon juice and Parmesan cheese. Great side dish for any time of year. Zucchini is just one of those ubiquitous vegetables that seem to always be present.