Recently I’ve been in a rut with side dishes — mostly because I’m exhausted. Between a full-time job, a busy toddler, a growing business, blogging and keeping up with the house, cooking has fallen into a very basic rotation: grilled chicken, skirt steak and grilled vegetables. Occasionally a rotisserie chicken from Costco fills in, but weeknights have become predictable and I wanted something quick, fresh and pleasing to serve.
My husband is used to creative meals — he’s married to a chef — so I try to keep dinners interesting. When I bought several zucchinis at the farm intending to grill them, I changed course and made these zucchini “coins” instead. They turned out crisp and caramelized on the outside while remaining tender and juicy inside. Best of all, they come together quickly and are perfect for busy evenings.
These zucchini rounds are simple, versatile and flavorful. The key is slicing the zucchini into larger rounds so they retain moisture and don’t shrink away during cooking. Use butter, olive oil or coconut oil for frying — butter gives a lovely, rich browning. Season simply with salt, pepper and garlic powder, then finish with parsley and Parmesan for a fresh, savory touch.
Everyone in the family enjoyed them, even the toddler — at least until one was tossed across the room. Practical, fast and tasty, these zucchini coins make a great last-minute side dish for busy weeknights.
Zucchini Coins
Ingredients
Scale
- 3 large zucchini
- 1-2 tbsp butter, olive oil or coconut oil
- 2 tbsp garlic powder (or to taste)
- salt, to taste
- pepper, to taste
- chopped parsley (garnish)
- 2 tbsp shredded Parmesan (optional)
Instructions
- Wash the zucchini thoroughly and slice into larger rounds (about 1/3 to 1/2 inch thick). Thicker slices help retain moisture and prevent them from shrinking away.
- Heat 1–2 tablespoons of butter, olive oil or coconut oil in a large skillet over medium-high heat.
- When the fat is hot, arrange the zucchini rounds in a single layer so each piece makes full contact with the pan. Season with salt, pepper and garlic powder.
- Cook undisturbed for 5–7 minutes, until the bottoms are golden and nicely caramelized.
- Flip each round, season the cooked side with a little more salt, pepper and garlic powder, and cook another 4–5 minutes until the second side is golden.
- Remove from the pan and finish with chopped parsley and a sprinkle of Parmesan if desired. Serve immediately.
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Zucchini Coins
Description
An effortless zucchini side that’s perfect for busy weeknights — golden, slightly crisp on the outside and tender inside.
Ingredients
Scale
- 3 large zucchini
- 1–2 tbsp butter, olive oil or coconut oil
- Garlic powder, to taste
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Shredded Parmesan, optional
Instructions
- Wash and slice the zucchini into thick rounds so they retain moisture while cooking.
- Heat the fat of your choice in a large skillet over medium-high heat.
- Place zucchini rounds in a single layer, season with salt, pepper and garlic powder, and cook until the bottoms are golden, about 5–7 minutes.
- Flip each round, season the second side and cook another 4–5 minutes until golden.
- Transfer to a plate and finish with parsley and a sprinkle of Parmesan. Serve immediately.
- Category: Vegetarian
- Cuisine: American