Friday, July 10, 2015

Pan Fried Zucchini Spears Recipe- Gluten Free, Grain Free, Vegan

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I absolutely adore zucchini. If I had to pick my favorite vegetable in the whole wide world, there is a very good chance that I'd pick zucchini. (Ok, butternut squash, green beans, and broccoli might be tied up there with it.)
The thing I love about zucchini most is that it is so versatile, can be eaten raw in salads (marinated in a nice vinaigrette is phenomenal), steamed, boiled in soup, sauted, stuffed, made into zoodles, etc... and it is super quick to prepare as well.

I was packing my husband's lunch for tomorrow (he said that if I make him paleo approved lunches he'll take them, otherwise he'd just buy chips and cottage cheese) and it is getting late and I wanted something easy to make, and easily transportable so it won't make a mess at my husband's work (one of his requests for lunches that I pack- if you want to know what else was included, it was baked chicken meatballs and roasted butternut squash) and I figured zucchini spears would be perfect.
I had this idea in my head of what I wanted to make- garlicky golden zucchini spears, but none of the sites I consulted came up with what I was looking for.
So I made it up myself.

And voila.

You have this delicious zucchini recipe- with just the right amount of flavor, cooked enough that it isn't fully raw, but crispy enough that it isn't soggy and therefore is easy to transport.
And it cooks in record time.

I must admit- this is really more of a cooking method than a strict recipe, but who cares, right?

This recipe is good for pretty much any diet. Unless, like my second son, Ike, you're on the "no zucchini diet" (why??!?! It's so delicious!!)
And it is super cheap as well- especially if you're a gardener who has zucchinis overtaking their garden, or are friends with a gardener who is giving away their abundance of zucchinis.

Pan Fried Zucchini Recipe- Gluten Free, Grain Free, Vegan


1. Heat up your frying pan until it is very hot. A cast iron pan will work best for this.

2. Cut your zucchini into long thin spears. Depending in the size of your zucchini, you want to make either 1/4s or 1/8s or possibly even more.

3. Take the spices you plan on using and mix together. I used a mix of salt and garlic powder and black pepper this time- next time I'm going to add onion powder to the mix. Whatever spices you like should work with this. Sprinkle all over your zucchini wedges.

4. Place your zucchini wedges into the hot pan, making sure the sides of the zucchini are flat against the pan- nothing in the air, or piled on top of each other.

5. Drizzle with a little oil. I used about a teaspoon and a half of olive oil every 2 batches I made.

6. Cook for a few minutes or until it is starting to brown on the bottom- about 2-3 minutes should probably do, if the pan is hot enough, but you can cook it a bit longer if you don't mind it potentially getting soggy. Just watch it well to make sure it doesn't burn.

7. Flip over, and cook on the other side until that side is browns as well.

8. Remove from your pan and make the next batch of zucchini spears.

Try not to eat them all at once!

Are you a fan of zucchini? What is your favorite way to make them? Do you ever make them this way? Do you think you'd try it out?
What is your absolute favorite vegetable?


  1. We love zucchini in my house. My son is not a fan of most vegetables but really likes zucchini in chili.

  2. Yum! I love zucchini. My kids are not huge fans, but will eat it. I love it marinated in a little bit of olive oil, lemon and garlic and then grilled. I'm totally trying this method.

  3. I love zucchini many ways! My very favorite is this stir-fry with tofu--people allergic to soy could use leftover cooked chicken. It's sort of Chinese food but cooked more slowly, which really enhances the flavor.


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