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+ servings

Spanish Garlic Zucchini | Calabacin al Ajillo Recipe

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 2 zucchini
  • 6 cloves garlic
  • 1/4 cup fresh parsley 15 grams
  • sea salt & black pepper


  1. 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

  2. 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

  3. 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

  4. 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

  5. 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!