Appetizers

Pan-fried zucchini with garlic, walnuts and parsley

Zucchini rounds pan-fried in oil and tossed with garlic, ground walnuts and parsley. Serve as a side dish or appetizer. Serves 2.

Slovak cuisine · Translated from Slovak ·

Pan-fried zucchini with garlic, walnuts and parsleySave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
2 servings
Difficulty
Medium
Cuisine
Slovak
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Zucchini with garlic, walnuts and parsley is a simple dish of zucchini pan-fried in oil until golden. Toss the browned rounds with a mixture of chopped parsley, crushed garlic, ground walnuts, salt, pepper and a little olive oil. Young zucchini doesn't need to be peeled or seeded; just avoid frying it too long so it doesn't turn mushy. Serve it as a side dish with meat or as an appetizer.

Ingredients

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Instructions

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  1. Wash and peel the zucchini, and remove the seeds if present. If using young zucchini, leave the skin and seeds intact. Cut into thin rounds as you would potatoes.
    Pan-fried zucchini with garlic, walnuts and parsley
  2. Heat the oil in a skillet over low heat and fry the zucchini in batches until golden. Avoid cooking it too long so the centers don't turn mushy.
    Pan-fried zucchini with garlic, walnuts and parsley
  3. Wash and finely chop the parsley. Crush the garlic and grind the walnuts in a food processor or chop them finely with a knife. In a bowl, combine the parsley, garlic, walnuts, salt, pepper and a little olive oil. Add the mixture to the zucchini and toss thoroughly.
    Pan-fried zucchini with garlic, walnuts and parsley

Tip: Before grinding the walnuts, toast them briefly in a dry skillet until fragrant, then let them cool. This will give the garlic mixture a more pronounced flavor.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
140 kcal
Protein
4.0 g
Carbohydrates
7.8 g
of which sugars
3.0 g
Fat
12 g
of which saturates
1.2 g
Fiber
2.2 g
Salt
1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cuketa s cesnakom, vlašskými orechmi a petržlenovou vňaťou

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