Spanish Garlic Zucchini | A Dish you Won´t be Able to Resist
This Spanish Garlic Zucchini, known in Spain as Calabacin al Ajillo, is possibly one of the greatest zucchini dishes ever. It´s packed with flavor, easy to make and the zucchini has the most incredible texture.
You can serve this dish as a tapas appetizer or even as a side dish. It works great next to some classic Spanish potatoes and your favorite protein. Either way, this dish is so good, it will become your go-to zucchini dish.
The secret to giving the zucchini a great texture, is to season it with sea salt after you cut it and letting it sit for 30 minutes. This helps release some of the water in the zucchini. That way when you fry it, it doesn´t absorb as much oil and it keeps its incredible texture.
TIPS & TRICKS to Make this Recipe: You want to cut the zucchini into thick slices. I went for 1/2 inch which is about 1.25 cm. You don´t want to go any thinner. When you heat the pan to fry the zucchini, don´t add any fat into the pan. Just let it heat until it´s hot, then add the fat and the zucchini.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Garlic Zucchini
Spanish Garlic Zucchini | Calabacin al Ajillo Recipe
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 zucchini
- 6 cloves garlic
- 1/4 cup fresh parsley 15 grams
- sea salt & black pepper
Instructions
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Cut 2 zucchinis (washed & patted dry) into thick rounds that are 1/2 inch (1.25 cm) thick, season the zucchini rounds with sea salt on both sides, then add to a colander, let them rest for 30 minutes
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Meanwhile, roughly chop 6 cloves garlic and add to a mortar, roughly chop 1/4 cup (15 grams) fresh parsley and add to the mortar, season with a little sea salt and using a pestle pound down until well combined, set aside
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After 30 minutes, transfer the zucchini slices into some paper towels (in a single layer) and pat completely dry, season with black pepper just on one side
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Heat a fry pan with a medium-high heat, after 3 minutes add in 2 tbsp (30 ml) extra virgin olive oil and start adding the slices of zucchini, in a single layer, so cook in batches, after 2 1/2 minutes flip the slices of zucchini to fry the other side, after a total cooking time of 5 minutes, remove the zucchini from the pan and transfer into a dish with paper towels, continue to cook in batches until done
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Once all the zucchini is done, transfer to a serving dish, then using the same pan, lower the fire to a low-medium heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic & parsley mixture, mix and cook for 25 to 30 seconds, then eveny spread the garlic & parsley mixture over the zucchini, enjoy!
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Sending you love and greeting Chef Albert Bevia! I enjoy your videos, your heart, and spirit. You make me want to be a better cook. Something I’m not known to do well, but I try. 🙂 We made the Spanish Garlic Zucchini | Calabacin al Ajillo. It was delicious! It’s made me look at zucchini in a whole new light. Thank you for taking the time to explain how to cook it properly to avoid it becoming soggy and most of all thank you for sharing your talent, gift and love of cooking with the world.
Truly appreciate your commenr Rese! Much love 🙂
Don’t want a video. Don’t want endless chat and distraction. Just want to print the recipe. So sadly not cooking it.
New showstopper for me. Thank you. I just use a nonstick to char the squash, no oil required on this step. Mmmmmmm.
Glad you enjoyed it! Much love 🙂
will definitely try this soon! would like to take to sister’s for dinner what would be best way to transport so it doesn’t lose it’s integrity she lives about an hour away?
All of them in a single layer so they don´t get mushy 🙂 much love
Soooo delicious!!! Where are the white oval platers from?
Got them at Ikea! Much love 🙂
My wife told me that she doesn’t like zucchini, but I told her that I wanted to try this recipe. After tasting it, she said we can put it into our bi-weekly rotation. Gotta say…this is really tasty and easy to make.
I am so happy to hear that! Thanks for the comment Harold 🙂 Much love
I made this for dinner tonight. My husband doesn’t like zucchini much and he liked it! Thank you for the wonderful recipe and youtube video.
So happy to hear that! Thanks for the comment 🙂 Much love
What woul work as a substitute to parsley? Thanks
You can use any herb you like, such as basil or chives 🙂 much love
Holy Calabacin al Ajillo!!!!!!!!!!!!!! This is the ABSOLUTE BEST zucchini dish I have ever had! Perfectly seasoned, garlicky, sweet yet no sugar added, firm zucchini. I ate the entire amount in one sitting….I just couldn’t stop. Good thing I only cook for one!
So happy to hear that! Much love 🙂
Can’t add the extra salt, (low sodium diet) But, I love my zucchini and was able to let them sit on a couple paper towels and patted them on top. I was amazed how well they cooked up.
Thanks once again, for some inspired cooking 🔪.
So happy to hear that! Much love 🙂
Wow! This recipe was utterly fantastic. Even my kids, who resist zucchini in any form said it was fantastic. This dish along with your patatas bravas were complete wins!
I am so happy to hear that! thanks for the comment 🙂 much love
Outstanding in flavor and simplicity! Thanks for sharing!
I didn’t have fresh parsley, but I had fresh basil, so I subbed that. Looking forward to trying it with the parsley one day. 😉
So happy to hear that! Much love 🙂
I shy away from eating and cooking zucchini as it’s always soggy. You explained so well why that happens. I made it last night and it is everything you described. Easy to make! Can’t wait to try more of your recipes!
So happy to hear that! Much love 🙂
Zucchini was so good! Superb! Never
Again will I have it any other way! Thank you. I am
Enjoying your recipes in utube! Stumbled upon it only 3days ago…am so excited to try them all! May you be inspired!
So happy to hear that! Thanks for the comment 🙂 much love
I’m going to make this tonight for an appetizer. I would love to make it in my air fryer instead of on the stove. What do you think?
I am sure it will work, as long as you follow the recipe by removing the water from the zucchini 🙂 much love
“Season with black pepper just on one side.” Does it matter which side you fry first?
I always fry on the seasoned side first, but you can go either way 🙂 much love
I saw this on your YouTube channel yesterday, and I can’t wait to make this. I was looking for something different and this had my mouth watering!
Hope you enjoy! Much love 🙂
This looks amazing; can’t wait to try it. I am not a big fan of parsley – do you think any other herbs would work?
You can use any herb you like, such as oregano or cilantro 🙂 much love
Made these for dinner tonight, they were amazing! Thank you!
So happy to hear that! Much love 🙂
What a superb recipe! I came across it yesterday afternoon and tried it as a side dish to our evening meal. These were the best courgettes I’ve ever cooked. Fab taste and texture. I can’t wait to explore some of the other brilliant recipes Albert has on his website. Thanks Albert!
I am so happy to hear that Steve! Thanks for the comment ? much love
made this 3 or 4 times now, and whatever i serve it with.. the Zucchini is the star on the plate.
I am so happy to hear that! Thanks for the comment 🙂 much love
Made this with my wife. Resounding success!!! Actually doubled the recipe without any problems. Served as side dish with crab cakes; perfect combination!
So happy to hear that! Much love 🙂
Lovely recipe and it turned out great! I sprinkled toasted chopped macadamia nuts on top of everything at the end. My husband told me it made the dish.
Quick question.. if I don’t have extra virgin olive oil on hand could avocado oil ? be used instead? Thanks for sharing your recipes as well as your videos with the rest of the world…? ? ??
Yes, you can use any oil you like 🙂 much love!
Excellent! Followed your instructions and they came out perfect. Thanks!
So happy to hear that Cynthia! Much love 🙂
I so enjoyed your explanation of why the dish is prepared and cooked in this particular way. Thank you.
Thanks for the comment 🙂 much love
Tasty to make and it was utterly delicious!
Haven’t made it yet but enjoy seeing the responses. I see someone asked about taking for potluck. What about taking to family gathering/cookout? Could you make it ahead and wrap it up when cooled, then if you wanted it warm stick it in the packet on the grill just for a bit to get it somewhat warm, or would that mess up the texture that was worked so hard to get? I guess it could be taken at room temperature.
If you where to slightly heat them up it will be fine, you just don´t want to heat for too long, otherwise the texture will change 🙂 much love
Oh my goodness! Love!!!!! Thanks!
So happy to hear that! much love 🙂
Loved this. It reminded me of my favorite Spanish restaurant. The zucchini was a great texture done this way. It did not get soggy. The herb and garlic infused it with so much flavor. Easy to follow recipe. Thanks for sharing it.
So happy to hear that! Much love 🙂
Would like to make this tomorrow and bring to a pot luck. Can it be made in advance?
Yes it can be made in advance, as you can serve this zucchini either warm or cold 🙂 much love
Made this last night — fantastic and so easy to make!
So happy to hear that! Much love 🙂
This was fantastic. Easy recipe. Didn’t have mortar and pestle so I used a flat meat tenderizer and covered garlic and parsley with wax paper.
I had leftovers so I cut slices into quarters and tossed them with some pasta and a touch of oil! So delicious.
Thanks
So happy you enjoyed the dish! much love 🙂
Followed your instructions exactly. Result was absolutely delicious. The texture and the flavor were perfection. Easy to prepare in very little time. Thank you so much for this recipe. I will be making this regularly.
So happy to hear that! Much love Diane 🙂
Made this today and it won‘t be the last time. So simple but really tasty and the zucchini had such a nice texture. Thanks! ?
So happy to hear that! thanks for the comment 🙂 much love
will be making this soon i never had spanish garlic zucchini before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Sounds great Ramya! thanks for the comment 🙂 much love