Pan-Fried Zucchini with Toasted Panko

A perfect appetizer for your next dinner party.

I use zucchini year-round, even when they’re not in season. They cook quickly and absorb tons of flavour the same way an eggplant does, except they don’t get mushy. They also have a mildly sweet flavour I love, making them a great addition to desserts.

One of my go-to ways to cook zucchini is simply pan-frying them in neutral oil and seasoning them with a pinch of salt — no spice, just plain ole zucchini in all its glory. This week’s recipe is an elevated version of that, and IMO, they’re the perfect appetizer for a dinner party.