Pan-Fried Zucchini with Mint

Pan-fried zucchini with mint is a brilliant way to use up that summer bounty of squash and mint, 2 things that grow with abandon in the warmer months. A touch of Syrian flavor makes it an irresistible and lush (and healthy!) side dish.

A large white plate on a white background, filled with halved, browned zucchini, sprinkled with mint.

Adapted from Anas Atassi | Sumac | Interlink Books, 2021

In the Arab world, and most certainly in Syria, we love stuffed vegetables, especially zucchini. Serve this lovely dish in a pita to make ma’aleh, one of my favorite street foods.–Anas Atassi


Zucchini, and some of the other summer squashes, are pretty full of water. In other recipes, you might squeeze or salt out the water. However, in this recipe, you’re going to rely on high heat and a drizzle of oil to keep those squashes from getting squishy. Don’t be tempted to go low and slow on this one—when we say pan-fried, we mean pan-fried. The high heat and oil give you a crisp finish but also keep the moisture inside, making the finished veg tender.

Pan-Fried Zucchini with Mint

A large white plate on a white background, filled with halved, browned zucchini, sprinkled with mint.
This simple side dish was inspired by a dish usually made to use up the leftover, scooped-out zucchini flesh, but I use the whole zucchini here.

Prep 5 mins
Cook 10 mins
Total 15 mins
2 servings
197 kcal
5 from 1 vote
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  • 2 tablespoons extra-virgin olive oil
  • 1 large or 3 small (9 oz) zucchini or summer squash halved lengthwise
  • 3 garlic cloves thinly sliced
  • 2 teaspoons dried mint
  • 1 teaspoon sweet or smoked paprika
  • Juice of 1 large lemon (2 to 3 tablespoons) preferably organic
  • Salt and freshly ground black pepper

To serve

  • Extra-virgin olive oil
  • Fresh mint leaves


  • In a nonstick skillet over high heat, warm the oil. Arrange the zucchini flat side down in the skillet and cook until it begins to look well-browned, about 5 minutes. Flip the zucchini, stir in garlic, and continue to cook until the zucchini is seared on both sides, 2 to 3 minutes more.  Be careful not to let the garlic scorch.
  • Add the mint, paprika, lemon juice, and a pinch each salt and pepper. Continue to cook, stirring, for 1 minute more.
  • Arrange the zucchini on a serving plate, drizzle with olive oil, and garnish with torn or whole mint leaves, as desired. Serve warm.
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Show Nutrition

Serving: 1servingCalories: 197kcal (10%)Carbohydrates: 2g (1%)Protein: 1g (2%)Fat: 21g (32%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 4mgPotassium: 52mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 547IU (11%)Vitamin C: 2mg (2%)Calcium: 18mg (2%)Iron: 1mg (6%)

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Recipe Testers’ Reviews

Middle eastern flavors are our jam, and this recipe for pan-fried zucchini with mint didn’t disappoint. It was quite easy to prepare and cooks up fast in the skillet. It really complemented our sous vide middle eastern spiced halibut, and I used the leftover fond and oil in the skillet to get a nice seared finish on the fish. I finished the zucchini using a chiffonade of fresh mint rather than leaves which allowed me to bruise the herb and release more flavor.

Zucchini is one of my favorites vegetables and I'm always trying to cook it in different ways. This recipe for pan-fried zucchini with mint is so easy and the final result is so good that I've already done it twice. Since I like my zucchini crunchy, I let it cook a little bit longer (3 more minutes) from the total specified. I got two portions (but I ate it all, LOL). I served them with rice and shrimp with chorizo. Delicioso!

Originally published July 20, 2021


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