The Art of Pan-Fried Zucchini: A Traditional Italian Dish

Jadey is ready to make some zucchini, and she's excited to share with us her favorite traditional Italian dish that's sure to delight. She starts by heating up olive oil in a pan, explaining that this is a key step in preparing the dish. "I like it," she says, "and I think it's a traditional way of doing things here." Jadey then lays down the zucchini slices, ensuring they're not deep-fried but rather pan-fried to perfection.

As the oil heats up, Jadey seasons the zucchini with a little bit of salt, letting her know that she can chop them up as needed. She finishes preparing the second batch of zucchini, asking for advice on how big to cut them. "Any which way you want," she says, "we're gonna cook it in there." With the ingredients ready, Jadey puts some anchovies on top of one of the batches, followed by a dressing made from tomatoes and a sprinkle of Parmesan cheese.

Jadey explains that this dish is not just about pan-frying zucchini but also about finding different ways to serve them so they don't get boring. "You got to find lots of different ways to serve them," she says, "so they don't get boring." She finishes the second batch and prepares the last one, adding more Parmesan cheese on top before placing it in the pan.

As Jadey cooks the zucchini, she adds a little bit of anchovy paste for a salty bite and some tomatoes for extra flavor. She also includes capers for a nice briny salty bite and dried oregano to balance out the flavors. Jadey normally adds red pepper flakes for spice but skips it this time since her friend isn't a fan.

Once the zucchini are cooked, Jadey prepares the sauce by adding anchovy paste, tomatoes, and a squeeze of lemon juice. She uses fresh lemons from Caffrey that are easy to cut through, squeezing them over the zucchini to brighten up the flavors. As she finishes the sauce, Jadey adds some grated Parmesan cheese on top, making sure it's covered in a layer of cheesy goodness.

Finally, Jadey pours the sauce over the pan-fried zucchini, creating a visually appealing dish that's both delicious and gorgeously presented. She invites her friend JD to try one with her, ensuring she seasons it just right so they can all enjoy this tasty traditional Italian dish together.

"WEBVTTKind: captionsLanguage: enJadey ready to make some zucchini we're gonna pan-fry these babies so you're gonna love them oh yeah it's a lot yeah it's a lot olive oil I like it I think it's a traditional dish that they have here so we're heating up the olive oil and actually we can probably start by just laying them down so they're not deep fried but they are pan fried zucchini here are divine but you got to find lots of different ways to serve them so they don't get boring okay here we go it's not hot yet so we're good I'm gonna season the zucchini a little bit can I got these okay yeah you so you can chop those up I'm gonna finish the second zucchini how big hmm how big should I go any which way you want we're gonna cook it in there so it's fine so we're gonna put some anchovies on this Jade and the dressing all right you almost done with the tomatoes I got my two first batch of zucchini coming out looks really good right I know I'm telling you you're gonna love them look how golden brown they are these were one of my favorites when I was a kid you know these kind of fried zucchini they're super yummy okay I'm gonna put the last batch of zucchini in I'm all those cook will put some Parmesan cheese on top of the de pinna because when they're hot you want to add Parmesan cheese a little bit more salt will fry these little guys up rjz you want to grab the Parmesan cheese please from the back come on little guys we go okay I need you to do me a favor while I finish the sauce zucchini I need you to grate Parmesan cheese all over the top of it cool can you handle that yeah great I'm going to start making the sauce a little bit of anchovy paste for a little salty bite some tomatoes one taste one just make sure there's enough cheese on it they're making it a little bit of an anchovy oil to go with the zucchini it's super quick and super fun and easy papers next about two tablespoons of capers you want a nice sort of bite a nice briny salty bite and then a little bit of dried oregano now normally I put a little bit of red pepper flakes to spice it up but I'm gonna skip it since this one over here not a big fan I like it I was it really amateur all right she's gonna give me one and then we'll put the sauce over Jade again mm-hmm we just got to leave some for none of me hmm slow blow with the melter Papa John over the top you do me a favor grab me 11 JT in the back I got a big one good so I need to squeeze a little bit of lemon on this you want to cut the lemon in half for me yeah I get rid of the parm cuz we're done with it watch your fingers you good these lemons from Caffrey they're pretty easy to cut through hyung you want to squeeze the lemon over this sure okay go for it some fresh lemon to brighten all the flavors of the anchovy in acidity and acidity very good look at that good okay so now you can throw this one away and leave that there and here we go let's pour the sauce right over the zucchini look how pretty that is Jade that's really pretty isn't that pretty it's gorgey okay JD waiti can I try one with me sure make sure that season right so when we give it to none of e she's gonna like it I'm not like hmm like that thanks pal I think known if he's gonna love it youJadey ready to make some zucchini we're gonna pan-fry these babies so you're gonna love them oh yeah it's a lot yeah it's a lot olive oil I like it I think it's a traditional dish that they have here so we're heating up the olive oil and actually we can probably start by just laying them down so they're not deep fried but they are pan fried zucchini here are divine but you got to find lots of different ways to serve them so they don't get boring okay here we go it's not hot yet so we're good I'm gonna season the zucchini a little bit can I got these okay yeah you so you can chop those up I'm gonna finish the second zucchini how big hmm how big should I go any which way you want we're gonna cook it in there so it's fine so we're gonna put some anchovies on this Jade and the dressing all right you almost done with the tomatoes I got my two first batch of zucchini coming out looks really good right I know I'm telling you you're gonna love them look how golden brown they are these were one of my favorites when I was a kid you know these kind of fried zucchini they're super yummy okay I'm gonna put the last batch of zucchini in I'm all those cook will put some Parmesan cheese on top of the de pinna because when they're hot you want to add Parmesan cheese a little bit more salt will fry these little guys up rjz you want to grab the Parmesan cheese please from the back come on little guys we go okay I need you to do me a favor while I finish the sauce zucchini I need you to grate Parmesan cheese all over the top of it cool can you handle that yeah great I'm going to start making the sauce a little bit of anchovy paste for a little salty bite some tomatoes one taste one just make sure there's enough cheese on it they're making it a little bit of an anchovy oil to go with the zucchini it's super quick and super fun and easy papers next about two tablespoons of capers you want a nice sort of bite a nice briny salty bite and then a little bit of dried oregano now normally I put a little bit of red pepper flakes to spice it up but I'm gonna skip it since this one over here not a big fan I like it I was it really amateur all right she's gonna give me one and then we'll put the sauce over Jade again mm-hmm we just got to leave some for none of me hmm slow blow with the melter Papa John over the top you do me a favor grab me 11 JT in the back I got a big one good so I need to squeeze a little bit of lemon on this you want to cut the lemon in half for me yeah I get rid of the parm cuz we're done with it watch your fingers you good these lemons from Caffrey they're pretty easy to cut through hyung you want to squeeze the lemon over this sure okay go for it some fresh lemon to brighten all the flavors of the anchovy in acidity and acidity very good look at that good okay so now you can throw this one away and leave that there and here we go let's pour the sauce right over the zucchini look how pretty that is Jade that's really pretty isn't that pretty it's gorgey okay JD waiti can I try one with me sure make sure that season right so when we give it to none of e she's gonna like it I'm not like hmm like that thanks pal I think known if he's gonna love it you\n"