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Giada’s Pan-Fried Zucchini with Anchovy Vinaigrette

Zucchini just got an upgrade—crispy, golden rounds topped with a punchy mix of anchovy, capers, and lemon. It’s bold, it’s sassy, and yes, it will make you forget every boring zucchini dish you’ve ever suffered through.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ¼ cup olive oil
  • 3 medium zucchini sliced into about ⅓-inch thick rounds
  • ½ teaspoon kosher salt divided
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons anchovy paste or 4 anchovy fillets, finely chopped
  • 2 tablespoons capers drained
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 medium vine-ripened tomato seeded and diced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh Italian parsley

Instructions

  • Sear Zucchini: Heat the skillet over medium-high heat. Add half of the olive oil and let it shimmer. Place half the zucchini slices in a single layer and cook until deep golden brown on one side (about 4 minutes). Sprinkle with ¼ teaspoon salt, then flip and brown the other side (about 4 minutes more). Remove and set aside on paper towels. Repeat with remaining oil, zucchini, and salt.
    ¼ cup olive oil, 3 medium zucchini, ½ teaspoon kosher salt
  • Add Parmesan: Transfer all browned zucchini to a serving platter and sprinkle evenly with Parmesan while still warm so it melts slightly.
    ¼ cup freshly grated Parmesan cheese
  • Make Vinaigrette Base: Pour off all but 1 tablespoon of oil from the skillet. Add anchovy paste (or chopped anchovies) and mash with a wooden spoon until dissolved and fragrant.
    2 teaspoons anchovy paste
  • Add Flavorings: Stir in capers, oregano, red pepper flakes, and diced tomato. Squeeze in lemon juice and stir until everything is combined and aromatic.
    2 tablespoons capers, ¼ teaspoon dried oregano, ¼ teaspoon red pepper flakes, 1 medium vine-ripened tomato, 1 tablespoon fresh lemon juice
  • Finish & Serve: Spoon the tomato-anchovy vinaigrette over the zucchini. Sprinkle with parsley. Serve warm or at room temperature.
    2 tablespoons chopped fresh Italian parsley