Instructions
- Prep — Wash zucchini and slice into even 1/4-inch rounds. Pat dry and season lightly with salt and pepper.
- Heat pan — Warm a large skillet over medium heat and add the olive oil.
- Pan-fry — Arrange zucchini in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and just tender.
- Add cheese — Reduce heat to low. Sprinkle mozzarella and Parmesan over the zucchini, cover the pan, and cook 1–2 minutes until the cheese melts and becomes bubbly.
- Finish — Transfer to a platter, garnish with parsley, and serve immediately.
Tips and Variations
- Avoid soggy zucchini: Don’t overcrowd the pan and pat slices dry before cooking.
- Cheese swaps: Try cheddar, provolone, or a dairy-free alternative.
- Add heat: Sprinkle red pepper flakes or chopped jalapeño before adding cheese.
- Make it crispier: Lightly spray or brush zucchini with oil on both sides before frying.
- Oven method: Bake at 425°F for 10–12 minutes, flip halfway; add cheese and broil 1–2 minutes until bubbly.
Storage
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat to restore crispness.
