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.
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Watch the Video Below on How to Make Spanish Garlic Zucchini
Spanish Garlic Zucchini | Calabacin al Ajillo Recipe
- 3 tbsp extra virgin olive oil 45 ml
- 2 zucchini
- 6 cloves garlic
- 1/4 cup fresh parsley 15 grams
- sea salt & black pepper
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
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
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
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
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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